There is a lot of information available about the Ketogenic diet. Keto enthusiasts advocate very low-carbohydrate, high-fat. Protein consumption is moderate, this is because protein can be converted into glucose if consumed in high amounts. The idea is that a keto diet lowers blood sugar, insulin levels, and shifts the body’s metabolism away from carbs and toward fat and ketones. This diet has become very popular for people who want to lose weight and due to studies that show that cancer cells are heavily dependent on glucose as their source of energy.
Low-Carb Granola but high in healthy fats, protein, & fibre
Personally, I don’t follow a Keto diet because I enjoy lots of fruit and vegetables that are highly nutritious and full of antioxidants. However, I have made a conscious decision to reduce my carbohydrate intake, especially grains. I love this granola recipe as it is low in carbohydrates, high in healthy fats, protein, and fibre. I use buckwheat as it is a fruit seed and not a grain. Even my teenage daughter loves this granola as a topping to her morning smoothie. It is also delicious with fresh berries and coconut yogurt. I will often double or triple the ingredients in this mixture as it will keep for up to 6 weeks.
Low-Carb Homemade Granola
Quantilty: 1 large kiln jar
Ingredients
50g – use one or a mixture: raw buckwheat (not toasted), quinoa flakes, millet flakes, jumbo oat flakes
40g unsweetened coconut flakes
220g mixed seeds: pumpkin, sunflower, sesame, linseed
3 lightly rounded teaspoons ground cinnamon
300g of a mixture of roughly chopped brazil, macadamia, almonds, hazelnuts, pecan
80g (4tbsp) coconut oil
140g cooked & pureed sweet potato
1 apple or pear, finely grated
2 tsp vanilla extract
15 drops stevia
Method
1. Mix all dry ingredients in a large bowl.
2. In a separate bowl mix the coconut oil, cooked sweet potato, apple, vanilla extract, and stevia drops.
3. Add this to the dry ingredients and mix until you have a wettish mixture.
4. Transfer to a parchment-lined tray and toast in an oven at 140C for 30-45 minutes. Stir occasionally.
5. Remove from oven and leave to cool.
6. Store in an airtight container in a fridge or cool pantry for up to 6 weeks.
This recipe was provided by Maggie in IINH