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Once I am doing really well, forgoing all the carbs, it happens. The tiny little granola devil on my shoulder whispers “you know what we haven’t thought about in awhile? Granola.” Today, I’m whispering back, “I win”. I’m winning with this fall magic low carb pumpkin granola recipe.
One thing I always think about when I am coming up with a new recipe, is just the basics of the flavor and experience. What is it about granola that is great, and how can I have everyone show up to the recipe in the most healthy way.
Granola is crunchy and chewy, that’s the most important. Granola is a little sweet, and the clusters are the best part. It holds up to milk too, that’s kind of a big deal.
Let me tell you something though, everyone showed up for the Fall Magic Low Carb Pumpkin Granola party and you wouldn’t know it’s low carb.
How To Make Fall Magic Low Carb Pumpkin Granola
It starts with all the amazing “meat” of the granola, pistachios, almonds, hemp seeds, chia seeds, unsweetened coconut, and the tiniest bit of oats. Hiiii pistachios, you are my favorite!
Next comes the fall slurry, can I call it that? I want to drink it. Whipped together is all the fall things: pumpkin, cinnamon, nutmeg, fresh ginger, allspice, vanilla extract, Swerve brown sugar, and LaTourangelle SunCoco oil (my new favorite, also in The Ultimate Fall Pumpkin Muffins). Wait, there is Blackstrap Molasses too. This is new to me, but worth it and only adds the tiniest bit of carbs in a serving.
Next you are going to bake it low for about 40 minutes, sprinkle on more Swerve Brown Sugar, and then bake it some more. It’s going to take awhile to cool and this is an important step. This is how those beautiful granola clusters are cemented together in their little crunchy forever bond.
I let the granola cool for at least an hour and then store it in Mason jars. This recipe makes so much granola, we will have breakfast ready for at least a week or more.Print
This low carb pumpkin granola is the ultimate fall breakfast!
1 cup hemp seeds
1 cup almonds, chopped
1/4 cup oats
1 cup pistachios, shelled, chopped
1 1/2 cup unsweetened shredded coconut
1/2 cup pumpkin puree
1/2 cup LaTourangelle SunCoco oil (or coconut oil, melted)
1 cup Swerve Brown Sugar
1 Tbsp vanilla extract
2 egg whites
2 tsp cinnamon
1/4 tsp nutmeg
2 tsp allspice
1 tsp fresh ginger, grated
1/4 cup Swerve Brown Sugar
Preheat oven to 325°
In a bowl, stir together nuts, seeds, and coconut.
In a separate bowl, stir together pumpkin, oil, swerve, vanilla, eggs, and spices.
Stir together wet and dry ingredients until well combined.
Pour mixture onto a parchment lined baking sheet and evenly distribute over the baking sheet
Bake 40 minutes, stirring once halfway.
Remove from oven and sprinkle 1/4 cup Swerve Brown Sugar over the granola mixture.
Return to oven for an additional 20 minutes.
- Category: Breakfast
- Method: Bake
- Cuisine: North American
Keywords: keto, low carb, granola, keto granola, low carb granola, low carb breakfast, low carb cereal, homemade granola, pumpkin granola, pumpkin spice granola
A note on the Macros from Amy: This is generally more carbs than I like to consume in a serving but this granola does not affect my blood sugar (11.9 net carbs). A smaller serving (1/3 cup) of a popular granola on the market is 43 carbs. This is typical of mainstream granola that is full of sugar and grains, mostly oats.