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Keto Savory Nut-Free Seed Granola

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★★★★★★★★★★
4.6 stars, average of 10 ratings
By Dearna Bond, updated October 10 20231
This post may contain affiliate links, see our disclaimer.
Jump to Recipe Rate Recipe

Keto Savory Nut-Free Seed GranolaPin itFollow us 148.4k

A few years back I had one of the most delicious salads I’ve ever had at a restaurant in Bali. The salad itself was quite basic — a mix of fresh and steams greens and vegetables — with a delicious dressing.

But the real star and thing that transformed the salad into being such a memorable dish was the savoury granola sprinkled on top. A mix of seeds and shredded coconut with the perfect umami flavourings.

I played around with the recipe at home until I got it as close to the restaurant version as I could. A little sweet and a little savoury, this low-carb and keto granola is the perfect topping to any salad, stew, curry or soup and adds not only it’s delicious flavour but a lovely crunchy texture.

Looking for a tasty breakfast sweet granola option? Give these low-carb granola recipes a try!

  • Keto Pumpkin Spiced Granola
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0 days, 0 hours, 15 minutes

Hands-on 10 minutes Overall 25 minutes

Serving size 2 tbsp

Allergy information for Keto Savory Nut-Free Seed Granola

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Nutritional values (per 2 tbsp)

Net carbs1.1 grams
Protein2 grams
Fat5.3 grams
Calories58 kcal
Calories from carbs 8%, protein 13%, fat 79%
Total carbs1.8 gramsFiber0.7 gramsSugars0.2 gramsSaturated fat2.1 gramsSodium9 mg(0% RDA)Magnesium27 mg(7% RDA)Potassium47 mg(2% EMR)

Ingredients (makes about 1 1/4 cups/ 20 servings)

  • 1 cup mixed seeds (128 g/ 4.5 oz) - we used 1/4 cup each pumpkin, sunflower, flaxseed and sesame
  • 1/4 cup unsweetened shredded or faked coconut (20 g/ 0.7 oz)
  • 1 1/2 tbsp tahini or nut butter of choice (24 g/ 0.9 oz)
  • 1 1/2 tbsp Sukrin Gold or other brown sugar substitute such as Swerve (15 g/ 0.5 oz)
  • 1 tbsp coconut aminos or tamari sauce (15 ml)
  • 2 tbsp virgin coconut oil (30 ml)

Instructions

  1. Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted).
    Keto Savory Nut-Free Seed Granola
  2. Mix the seeds and coconut together in a bowl. Add the remaining four ingredients to a small saucepan smaller bowl and mix to form a paste. Stir over low heat until the Sukrin gold is dissolved. It may separate — this is fine.
    Keto Savory Nut-Free Seed Granola
  3. Pour over the seeds and coconut and mix well to combine.
    Keto Savory Nut-Free Seed Granola
  4. Pour the mixture into a lined baking tray and spread out.
    Keto Savory Nut-Free Seed Granola
  5. Bake about 15 minutes or until brown and crisp — keep an eye on it as it will burn quite quickly!
    Keto Savory Nut-Free Seed Granola
  6. Allow to cool completely. Store in an airtight container for up to four weeks. Keto Savory Nut-Free Seed Granola

Savory Nut-Free Seed Granola
Step by Step

★★★★★★★★★★
4.6 stars, average of 10 ratings
Savory Nut-Free Seed Granola
This crunchy savory low-carb seed granola is packed with the perfect umami flavor. It's the perfect topping to any salad and ideal for healthy snacking.
Hands on10m
Overall25m
Servings20
Calories58 kcal
Pin it

Ingredients

  • 1 cup mixed seeds (128 g/ 4.5 oz) - we used 1/4 cup each pumpkin, sunflower, flaxseed and sesame
  • 1/4 cup unsweetened shredded or faked coconut (20 g/ 0.7 oz)
  • 1 1/2 tbsp tahini or nut butter of choice (24 g/ 0.9 oz)
  • 1 1/2 tbsp Sukrin Gold or other brown sugar substitute such as Swerve (15 g/ 0.5 oz)
  • 1 tbsp coconut aminos or tamari sauce (15 ml)
  • 2 tbsp virgin coconut oil (30 ml)

Instructions

  1. Preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted).
  2. Mix the seeds and coconut together in a bowl. Add the remaining four ingredients to a small saucepan smaller bowl and mix to form a paste. Stir over low heat until the Sukrin gold is dissolved. It may separate — this is fine.
  3. Pour over the seeds and coconut and mix well to combine.
  4. Pour the mixture into a lined baking tray and spread out.
  5. Bake about 15 minutes or until brown and crisp — keep an eye on it as it will burn quite quickly!
  6. Allow to cool completely. Store in an airtight container for up to four weeks.

Nutrition (per serving, 2 tbsp)

Calories58kcal
Net Carbs1.1g
Carbohydrates1.8g
Protein2g
Fat5.3g
Saturated Fat2.1g
Fiber0.7g
Sugar0.2g
Sodium9mg
Magnesium27mg
Potassium47mg

Detailed nutritional breakdown (per 2 tbsp)

Net carbsProteinFatCalories
Total per 2 tbsp
1.1 g2 g5.3 g58 kcal
Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame)
0.9 g1.6 g3.2 g35 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.1 g0.2 g0.1 g3 kcal
Sesame tahini (unsweetened)
0.1 g0.2 g0.6 g7 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Coconut aminos (substitute to soy sauce)
0.1 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g1.3 g12 kcal

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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

More posts by Dearna Bond
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Comments (1)

Manu 5 years ago # Reply
10/6/2019 7:26:45 AM

Yess, yum this is me!!  Look forward to creating and letting you know how we get on 👋

Martina Slajerova

Looking for healthy low-carb and keto recipes? We've got you covered!

I'm Martina, a x10 cookbook author, top rated keto diet app creator, recipe developer, food photographer, writer, and a firm believer in low-carb living.

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