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Tropical Keto Granola (Gluten Free, Sugar Free)

Tropical Keto Granola (Gluten Free, Sugar Free)

Delicious low carb and sugar free tropical granola recipe.

Tropical Keto Granola (Gluten Free, Sugar Free) 2

How To Make Tropical Granola (Gluten Free, Low Carb)

You’ll need

  • 1 cup (165g) pineapple, cubed
  • 5 Medjool dates, pitted and roughly chopped
  • Orange, 2 tbsp juice
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon 
  • 1⁄4 cup (60ml) coconut oil, melted
  • 3 cups (400g) almonds, roughly chopped
  • 1 cup (150g) cashew nuts, roughly chopped
  • 3cups (90g) unsweetened coconut flakes
  • 1⁄2 cup (70g) sunflower seeds
  • 1⁄2tsp salt

What You Need To Do

  1. Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets.
  2. In a food processor or high-speed blender, add the pineapple dates, orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
  3. Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
  4. Fold in the pineapple mix into the nuts and mix well until combined.
  5. Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer.
  6. Place into the oven and bake for around 2 hours. Give the granola a mix ever 20 mins and rotate the trays after 60 mins of baking.
  7. In the last 30 mins keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
  8. The granola will keep for a couple of weeks.
Tropical Keto Granola (Gluten Free, Sugar Free) 3

Recipe Card

Yield: Makes: 7 Cups

Tropical Keto Granola

Gluten Free Keto Granola
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1 cup (165g) pineapple, cubed
  • 5 Medjool dates, pitted and roughly chopped
  • Orange 2 tbsp. juice
  • 1 tbsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 cup (60ml) coconut oil, melted
  • 3 cups (90g) unsweetened coconut flakes
  • 1/2 cup (70g) sunflower seeds
  • 1/2 tsp. salt

Instructions

  1. Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets.
  2. In a food processor or high-speed blender, add the pineapple, dates orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
  3. Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
  4. Fold in the pineapple mix into the nuts and mix well until combined.
  5. Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer.
  6. Place into the oven and bake for around 2 hours. Give the granola a mix every 20 mins and rotate the trays after 60 mins of baking.
  7. In the last 30 min keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
  8. The granola will keep for a couple of weeks.

Notes

Nutrition information is given per serving size of 1/4 cup - 28 grams.

Nutrition Information:


Amount Per Serving: Calories: 173 kcalTotal Fat: 14gCarbohydrates: 10gProtein: 4g

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