Pumpkin Spice granola may not be entirely keto but it’s definitely a great low-carb fall snack! With a variety of nuts and seeds, you’ll want to snack on this all day long!
I wanted to come up with a pumpkin spice granola that would be easy to snack on without the guilt. As much as I brainstormed, I couldn’t quite figure out how to turn this yummy treat into a keto one. Since oats just don’t work on keto, I compromised by making it as low in carbs as possible.
If you are in need of a Keto fall dessert to satisfy your sweet tooth, these Pumpkin Spice Brownies are everything!
The nice thing is the holidays are a perfect time to cut yourself a little slack. So, fill up your favorite jar, toss this low-carb pumpkin spice granola into your purse, and go on a hay ride.
Even my toddler can be found munching on a pumpkin donut hole or Pumpkin Spice Cheerios. I mean, why not fully immerse yourself in the season? Ahh, I can smell that delicious spice calling my name!
Low-Carb Pumpkin Spice Granola
This low-carb granola can be Keto depending on your daily carb intake. However, I wouldn’t exactly call it Keto.
This recipe is for a single serving so it’s easy to double, triple, or just make as much as you want or need to use.
What makes this a low-carb granola?
The secret to make it lower in carbs is to go heavy on the nuts and seeds and add just a teeny bit of dried fruit. This way, you still have the traditional taste of granola. Additionally, use a high ratio of nuts to oats.
What about the syrup?
To sweeten it up, I used a Keto “maple” syrup. You can buy a bottle on Amazon or just make your own like I did.
It’s basically a combination of water and erythritol + some maple extract that tastes almost like the real deal.
The syrup recipe is below. Typically, we make a big batch and refrigerate it to use in other recipes or meals.
How to Store Granola:
Finally, the granola lasts for around 2 weeks and should be stored in an air tight container.
Pumpkin Spice Granola
- ¼ Cup oats
- 3 Tbsp almonds
- 1 Tbsp pumpkin seeds
- 2 Tbsp peanuts
- ½ Tbsp dried cranberries
- 2 Tbsp “maple” syrup
- ½ Tsp cinnamon
- ¼ Tsp ginger
- Pinch of ground clove
- Pinch of ground nutmeg
Keto "Maple" Syrup
- ¼ Cup water
- ¼ Cup erythritol
- 2 Tsp maple extract
- ¼ Tsp xanthan gum
For The Granola
- Preheat oven to 400 degrees.
- In a bowl combine oats with almonds, pumpkin seeds, peanuts, and dried cranberries. Add spices and toss to combine. Pour “maple” syrup and mix until everything is sticky and well incorporated.
- Transfer to a baking pan, making sure the granola is on a thin layer and take to the oven. Bake for 20 minutes.
- Remove from oven and toss. Return to oven and bake for 20 more minutes. Repeat the process until everything is golden brown.
- Let cool completely before storing in an airtight container.
For the Maple Syrup
- In a small saucepan over medium heat mix all the ingredients except xanthan gum and bring a gentle simmer. Simmer for 8 minutes, stirring constantly until the erythritol dissolves completely.
- Transfer to a blender, sprinkle xanthan gum and pulse. Let cool completely so it thickens.
Enjoy with breakfast, yogurt, or as a snack!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 503 Total Fat: 25g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 0mg Sodium: 247mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 30g Sugar Alcohols: 0g Protein: 14g
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