This Low Carb Granola Recipe with Almond Coconut and Sesame Seeds has the perfect crunch with just enough sweetness to sweeten your morning. It is great by the handful or as a cold cereal with almond milk.
Low Carb Granola Recipe with Almond Coconut & Sesame Seed – Grain-Free, Dairy-Free. Gluten-Free, Sugar-Free, THM S
I have to admit I wasn’t really sticking to any diet whatsoever the first half of my pregnancy. My nausea was gone at about thirteen or fourteen weeks but my willpower did not come back until twenty. I tried to eat fairly healthy most some of the time.
One of the things I enjoyed was Kind brand granola. It is a much better choice than Frosted Flakes or Cap’n Crunch but still has added sugar. I really wanted to try to make a grain-free, sugar-free version.
The predominant flavor in that granola, to me, is the sesame seeds. They really gave the granola a unique flavor. If you google ‘sesame granola’ the Kind granola is the top result. Which is kind of funny since it is just titled Oats & Honey Granola with no mention of the sesame seeds.
Since then this is my go-to breakfast when I get tired of eggs. I love my Easy Egg Bake and often make a large egg bake on the weekends to reheat on weekday mornings. But there are days when I just want a bowl of cold cereal.
I love these little bowls with the measurements in them. They are perfect for portion control. If I’m not careful I can easily eat several servings of low carb granola at once. These are Pioneer Woman bowls. Cute and cheap!
For my Trim Healthy Mama fans, I also have a recipe for Sugar-Free Cocoa Krispies! This is a healthy carb recipe so if you are doing low carb or keto it probably won’t fit into your eating plan.
How to Make Granola
This is as easy as toasting the coconut and almonds and then pouring the syrup on top.
Tips for Making Low Carb Granola
Make sure to watch the nuts and coconut carefully while making this low carb granola recipe so you don’t burn them. I can’t even count the times I forget to set the timer and burn nuts while toasting them. The best is when I also set off the smoke detector. The happens the most when baking bacon.
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Ingredients
- 5 cups unsweetened flaked coconut
- 3 cups sliced almonds
- 1/2 cup sesame seeds
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup coconut oil
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350. Combine coconut and almonds on a large baking sheet. Bake for 5 minutes. Stir well. Bake for another 5 minutes. Stir and add the sesame seeds. Bake for 5 more minutes. Remove from the oven and stir.
- Meanwhile, combine sweetener and coconut oil in a small pot. Heat over low heat until the sweetener melts. Add vanilla.
- Pour the melted sweetener over the toasted coconut, almonds, and sesame seeds. Stir until coated. Cool. Store at room temperature in an airtight container.
Nutrition
Original Published April 25, 2017. Revised and Republished December 27, 2018.
Michelle Reckner says
Can I use Splenda for the sweetner? I’m dying to try this, and have a bag of splenda I need to use.
Taryn says
I don’t know how well splenda melts. I’m not sure it would work.
Sarah says
I personally thought it was a little too sweet, but that’s easy to fix next time! I used raw cocoa nibs in place of the sesame seeds. Yum! What a wonderful, easy recipe!
Paulina says
Hello! Can I use honey instead of the sweetener?
Thanks
Taryn says
I don’t think honey will dry hard on the granola without extended baking at a low temp. I’d look for another recipe that uses honey as the sweetener.
Diane says
Thanks so much for this recipe! I am loving morning or dessert yogurt again and even my hubby, who’s addicted to granola bars, said he would be willing to do this instead if I keep it stocked. Wow…major breakthrough! Never thought sesame seeds could add so much…thanks again.
Rachel says
I accidentally bought shredded coconut flakes at the grocery store. Can I still use them? Or does it have to be just flaked coconut?
Taryn says
Those should work. You’ll end up with smaller pieces of granola though.
Heather says
Could I substitue sunflower seeds for the season seeds and still keep it a THM S? Looks amazing! Can’t wait to make
Taryn says
Yup!
April says
Omg!! Total game changer. I forgot the sesame seed and used erythritol but even without them, this is soooo good. The crunch, the sweet, the chew. Thanks so much!
Joelle Kruger says
Hi! I made this last night and it was soooo good! Thank you for sharing. What is the serving size is with the nutrient information you listed?
Taryn says
Hi Joelle, a serving is approximately 1/2 a cup. It’s set for 1/18th of the recipe. I’m glad you liked it!
Ashley says
Smells so good!! Can’t wait to eat it for breakfast tomorrow
Natalie says
Can I use solid coconut oil or does it already have to be the liquid kind?
Taryn says
I used regular coconut oil that solidifies.
Karissa says
Where do you buy your unsweetened coconut flakes from? I’m hoping I can order them online! 🤞 this sounds amazing! I can’t wait to make it!
Taryn says
I normally buy this brand in the grocery store: http://amzn.to/2Cveu39
Lysa says
Made this slightly modified. Added hemp hearts and quiona for more fiber and protein. Yummy yummy yummy, couldnt even wait for it to finish drying!
KristenK says
Just made this and I can hardly wait for it to cool/dry before digging in. Smells and looks incredible. Another great recipe!
April says
I couldn’t. Burned my tongue. Lol
Ruth Visser says
Made this last night. Sooo good! Thank you!