Macadamia nuts, coconut flakes, and cacao nibs collide with freeze-dried strawberries and raspberries to create a great low carb keto breakfast sensation in this Macadamia Berry Blast Granola.
I don’t know what is going on with me lately. I’ve been dissatisfied with breakfast and searching for a new fave. Well, this may be it…
Macadamia Nut Granola!
Imagine the taste of rich buttery macadamia nuts, the sweet-chewy-crunch of flaked coconut, a nutty-chocolaty taste from cocoa nibs and a bright-sweet-flavor-blast from freeze-dried fruit. It’s really great!
Things are heating up in SoCal and I’m looking for a low carb cereal to enjoy with some ice-cold almond milk. Cereal and milk used to be a favorite breakfast of mine before going low carb. It’s a fast and easy breakfast no-brainer.
For years, I’ve been mixing up nuts & seeds and coconut into awesome low carb granola. I usually don’t give any thought these grain-free granola concoctions, just adding a little of this and a little of that, but this year I want to experiment with different flavor combinations. I shared a really good low carb granola previously which is a cinch to make. It has a that great granola crunch with a hint of sweetness. I’ve included lots of subs so anyone can make it.
This Macadamia Nut Granola With Beeries and Flaked Coconut is special. It’s full of healthy fats from macadamia nuts, almonds, and coconut flakes, it has great antioxidants from the cacao nibs, and a tart blast of fruit flavor from freeze-dried berries.
In this homemade low carb cereal, I used a combination of freeze-dried strawberries and raspberries which I bought from Trader Joe’s (around $4?). Don’t have a Trader Joe’s? You can find some freeze-dried strawberries and raspberries on Amazon. I have used pulverized freeze-dried cranberries, strawberries and raspberries in frosting and cakes when I wanted the flavor but not the moisture from fresh berries. It works great!
Anyway, my family loved this combo and my kids like it because it turns their milk pink. Macadamia Berry Blast Granola anyone?
[RECIPE NOTES] Like the Really Good Low Carb Granola recipe I brought last week, this recipe also uses the Sukrin Fiber Syrup. WHY? I’m not trying to make you buy another ingredient, but it behaves very similarly to honey and makes the granola really great. Other recipes which rely only on Swerve, erythritol or xylitol are good but COLD on first bite. This is warm and buttery and just perfect. I feel that if a new ingredient makes things better why not use it?
This easy to make family friendly low carb Macadamia Nut Granola is 5 net carbs!
If you use a natural low carb POWDERED sweetener (sukrin melis, swerve) instead of the fiber syrup: Calories: 285, Fat 27, Carbs: 11, Fiber: 6, Protein: 6 = NET CARBS 5
Macadamia nuts, coconut flakes, and cacao nibs collide with freeze dried strawberries and raspberries to create a great low carb granola breakfast sensation in this Macadamia Berry Blast Granola.
- 4 ounces raw macadamia nut (114 g)
- 4 ounces raw sliced almonds (114 g)
- 2 ounces raw cacao nibs (57 g)
- 1 1/2 ounces unsweetened flaked coconut (42.5 g)
- 1/2 cup freeze-dried raspberries or strawberries (20 g)
- 2 tablespoons butter (ghee or coconut oil), melted (28.4 g)
- 1 large egg white beaten until frothy with a fork
- 1/4 cup Sukrin Fiber Syrup Clear or Gold (honey for Paleo) (55 g)
- 1 tablespoon Sukrin Melis or Swerve (coconut sugar for Paleo) (omit if using the fiber syrup)
- pinch of salt
Preheat oven to 325 and line a large sheet pan with parchment paper or foil.
In a food processor or with a knife, chop the macadamia nuts into smaller pieces. Chop the flaked almonds until they resemble the size of oats.
Place the macadamia nuts, almonds, cacao nibs and salt into a medium bowl and mix with the butter. Pour the Fiber Syrup over and mix thoroughly with a big spoon. Then, add the egg white, mixing again.
Pour the granola onto the baking sheet and spread out. Bake for 15-25 minutes or just until it is fragrant and toasted on the bottom. Let it cool completely before adding the flaked coconut and freeze-dried fruit.
Store in an air-tight container. Serves 8.