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 Berries 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?
Other great easy morning breakfasts: Really Good Low Carb Granola, Coconut Flour Porridge, Almond Flour Porridge, Spinach, Bacon & Onion Crustless Quiche
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
Low Carb Macadamia Nut Granola With Berries and Flaked Coconuts
Ingredients
- 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 low carb powdered sugar (coconut sugar for Paleo) (omit if using the fiber syrup)
- pinch of salt
Instructions
- 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.
Very good combination of flavors. A powerful, healthy breakfast.
This is super tasty, but I couldn’t get mine to get crispy. I baked it for 20 minutes, the edges were brown and it looked like a giant cookie. I broke it up into clusters, but it was really wet. I put it back in the oven for 10 more minutes and it got very brown. After sitting out a while, it was drier, but still a tiny bit moist. I was afraid to cook it any longer because it was so brown.
Hi Tom. It sounds like a difference in ovens. I would take it out like you did the first time, let it cool, then put what feels a little too moist back into the oven at a lower temperature. Real granola is toasted low and slow. We’re dealing with nuts here, that have a higher moisture and fat content and a tendency to burn. Did you use freeze-dried fruit or fresh? That will make a difference for sure. Thanks so much for taking the time to share your experience with the recipe and rating it. Have a great week! -Kim
Would this still work if it didn’t have the coconut chips? I have a coconut-hating husband!
Sure! -Kim
Hi from New Zealand.
I LOVE your website and have recommended many recipes to fellow Keto devotees here.
Keep doing what you do – we’re loving it down here!
Liz
Hi Liz! So nice to meet you! -Kim
How long will it last in an airtight container?
Hi Catriona. I keep it in a container for 2-3 weeks. -Kim
This looks amazing! I’m wondering if it can be made ahead and used throughout the week? How long would you say it lasts if so and how should it be stored?
Thank you!
Thanks, Sierra. Yes, you can keep it in an airtight container for a week on the counter, though I often have it go a little longer. -Kim
Hello Kim,
Terrific recipe! What is the serving size? half cup?
Thank you
Hi Buster. Sorry I missed this. It’s scant 1/2 of a cup. -Kim
Hi,
What is the serving size?
Thank you
Do you have to use egg whites? I have an egg intolerance.
Hi Therese, the egg white helps bind the ingredients, but you don’t have to use it. -Kim
Kim,
This recipe is fantastic! I made it, and put in my plain Greek yogurt. Will continue to make and keep a stash on hand to also manage my sweet tooth. Thanks for always being so gracious and sharing your hard work with us.
I’m so glad you like the recipe, Brenda. My kids gobble it up! I bet it’s good with yogurt, but I have only eaten it with almond milk. Thanks for the suggestion and for taking the time to come back and comment. Enjoy the rest of your week -Kim
Awesome recipe luks simply delicious will try soon I m a big fan of urs I have tried many of your recipes and came out really well. thanks.
Made my second batch today. My daughter in law says this is the holy grail of granola, because we were able to make granola ‘cookies’ – small clumps like granola bars – which my grandson likes. The Sukrin is a great ingredient and the granola is very satisfying! Thanks for sharing the recipe!
Nancy! What a nice comment. I’m so glad your family is enjoying the recipe. It’s one of our favorites. I love that you made granola “cookies”. I may have to steal your idea! Thanks for coming back to leave a comment. Enjoy your weekend. -Kim
Made with honey as I have far too many different sweeteners in stock. I’ll try the Sukrin once my stash goes down! Very yummy.
Glad you like it Naiomi. I, like you, have tons of different sweeteners. Use what you have. Enjoy your evening. -Kim
Hi again! I tried your granola bar recipe last week, and was absolutely blown away. I ate them up so fast, and it’s definitely going to become a staple for me! I just have a question about this recipe, it says omit the Swerve if you’re not using the Fiber syrup, but did you mean omit it if you *do* use the syrup? I used both in the last recipe and it turned out perfect, but I just want to make sure I’m following this one correctly. Thanks in advance :)
Hi Natasha. I’m thrilled you liked the granola bar recipe, it’s one of my favorites. Yes, I meant omit if you DO use the fiber syrup but you can use both if you want it sweeter. I will go back and see if I can make that more clear. Thank for letting me know I needed to make a correction. Have a great weekend, Natasha. -Kim
Fantastic! Loved it. Added sesame seeds.
Thank you and well done!
Hi Kim! I’m so excited to try some of your breakfast granolas. I’ve just started to explore the whole world of keto and low carb, and I miss my granola and meisli already. I need to order some of the ingredients, but I can’t wait to make these. My one question is: on your nutritional guide it says that one serving is (1g). Now that is obviously either a typo, or I could totally be reading it wrong! I’m just wondering if you could help me understand that so that I can figure it out properly. Thank you! Excited to have good granola again!
Yes, Karen, you are correct to assume that it is an error. I switched all of my recipes over to a new program and many did not transfer well. I still have several recipes to correct. Unfortunately I am at the hospital with my son and am unable to work on correcting these last few recipes. I won’t be able to get to it until this weekend. Let me look at the recipe and write again. Just a sec….
Okay, Karen. The recipe makes almost 3 cups so that’s roughly 1/3 cup per person. I hope this helps. I will try to get to the corrections very soon. -Kim
I love this stuff! The only problem I had was that it did not want to come off the foil after baking. I guess I need to spray the foil next time.
I love parchment paper, Helga. Nothing sticks to parchment paper. I’m glad you like the recipe. Have a wonderful day! – Kim
This stuff is AMAZING!! Thank you so much for posting it. I am a Type I diabetic on a Low carb diet. I eat plain yogurt most mornings for breakfast and put chopping nuts in it usually (along with a little artificial sweetener). I live in a small town, so I had to order the Fiber Sweetener and Cocoa nibs and dried raspberries from Amazon. I used Cashews instead of Macadamia nuts. It was FABULOUS in the yogurt. I tried a couple of spoonfuls in a little yogurt as a snack once it was cooled enough and now I can’t wait to get up in the morning and have a full serving. Keep up the good work!
Susan! You’ve made my day. I love this stuff, too. I also order most of the ingredients from Amazon, it’s become my one-stop specialty item shop. The cocoa nibs are good in protein shake smoothies and also baked into cookies. I bet the cashews were awesome. I buy my raw nuts from Nuts[dot]com or Costco. Your breakfast sounds amazing and you’ve reminded me that I need to make some more. Thanks for taking the time to leave a comment to let me know how the recipe worked for you. Have a nice day. -Kim
I think my hubby would love this! amazing recipe. Thanks a lot for sharing
Thanks Archana! Have a great day. :)-Kim
One other comment – it is divine with vanilla ice cream!
Word! -Kim
This is wonderful! I haven’t had cold cereal in over a year and thus is better than anything I had in my “old life”!
Hooray! Carrie, I’m so glad you tried this granola and liked it. It’s almost gone at my house and I’m a little sad… Thanks for leaving such a nice comment and have a great week! -Kim
I definitely think whatever breakfast issues you had are now over with this deliciousness! Definitely trying this one on my granola-loving husband (and I agree with Chey on the snacking potential!)
Thanks, Kate! Actually, I’m enjoying a bowl right now. My family thought this was the best so far and I admit that it’s keeping my taste buds happy for the moment. Have a nice weekend. -Kim
I love making my own granola, and this one looks beyond delicious!! LOVING the macadamia, coconut and berries combination! I could snack on this all day long! Cheers and thanks for sharing the YUM!
Hi Cheyanne, thanks for the compliment. I am really loving this combination at the moment and so has my family – it’s almost gone! Have a nice day. -Kim