Caramel Pumpkin Spice Granola – Keto, Dairy Free

It’s fall, y’all and this Caramel Pumpkin Spice Granola is loaded up with all the fall flavors. Best of all it is keto, gluten free, and dairy free. 

Granola fresh out of the oven on a baking sheet with a wooden spoon

How to make low carb Caramel Pumpkin Spice Granola

The key to making a low carb granola is incorporating a lot of nuts and seeds for CRUNCH. With a combination of almonds, pecans, sunflower seeds, pepitas, flax, chia, and hemp hearts, this recipe definitely meets the crunch requirement while keeping the carb count low. The caramel pumpkin spice flavoring is made with golden monkfruit, pumpkin pie spice, sugar free maple syrup, caramel extract, and butter, creating a flavor profile of your pumpkin spice dreams.

Gluten Free granola in a decorative glass jar, shaped like a pumpikin

How do you keep granola crunchy?

I’ve found a few keys to help keep granola at its peak crunchiness. First, I add some butter flavored coconut oil to the mix, which gives it a good bit of fat to get the caramelization going. The frothy egg whites get the outside of the nuts and seeds nice and crispy as the oven bakes low and slow.

The next key comes after the baking: turn off the oven and leave the tray sit overnight until it’s completely cool. This really locks in the crunch. Break up your granola into your desired size, or you can do a mix of granola clusters and really fine pieces.

The last thing I do to make sure that this Pumpkin Spice Granola stays perfectly crispy and crunchy is to place an oxygen absorber in the jar with the granola. It’s also important to make sure that you are using an air tight container. I use these large mason jars, with airtight white lids. If you follow the steps above, you’ll have perfect granola for up to six months, if you can make it last that long without eating it all!

Pumpkin Spice Granola fresh out of the oven on a baking sheet

Is granola gluten free?

While traditional granola is typically made with oats, which are normally gluten free, some granolas have additives that include gluten, or are made in facilities that process gluten. Even if you make your granola with gluten free oats, it’s not always 100% for those with a severe gluten allergy because of the risk of cross contamination.

What makes this gluten free granola special is that the ingredients aren’t just gluten free, but also low carb. Win-win!

Gluten Free Pumpkin Spice granola in a decorative glass jar, shaped like a pumpikin

Creative ways to mix up this Pumpkin Spice Granola Recipe

Other recipes you might enjoy:

 

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Caramel Pumpkin Spice Granola – Keto, Dairy Free

Gluten Free Pumpkin Spice granola in a decorative glass jar, shaped like a pumpikin

All the delicious flavors of fall, in a crunchy gluten free pumpkin spice granola.

  • Author: Kyndra Holley
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 30 servings
  • Category: snacks
  • Method: baking
  • Diet: Gluten Free

Ingredients

Instructions

  1. Preheat the oven to 250°F.
  2. Add the pecans and almonds to a high-powered blender or food processor and pulse until broken up. You can also rough chop them with a knife. Transfer to a large mixing bowl.
  3. Mix in sunflower seeds, pepitas, flaxseed, chia, hemp, pumpkin pie spice and sea salt and give a few quick pulses to chop and combine.
  4. In a separate small bowl, whisk the eggs until they are frothy, with soft peaks, and set aside.
  5. In a third bowl, combine the butter flavored coconut oil, monkfruit, maple syrup and caramel extract. Mix until well combined.
  6. Add the egg whites to the nut mixture and mix to evenly distribute the eggs through the mixture.
  7. Pour the syrup mixture in a little at a time, mixing as you go.
  8. Once the nut mixture is evenly coated in the egg whites and the syrup mixture, spread it evenly across a large rimmed baking sheet. You want it to be as thin of a layer as possible to ensure that the granola will get crunchy.
  9. Bake it for 1 hour, mixing halfway through. If it still feels like it needs more time, add an additional 30 minutes on to the cook time.
  10. Leave the tray in the oven, but turn the oven off. Let the granola sit in the oven until the oven is completely cold. This will help it get extra crunchy. If you have the time, leave it in the oven (with the oven off) overnight (or for 8 to 10 hours). Don’t open the oven door – just let it do its thing.
  11. Remove from the oven and break up into chunks. Store in an airtight container.

Notes

net carbs per serving: 1.5g

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 161
  • Fat: 14.9g
  • Carbohydrates: 4.3g
  • Fiber: 2.8g
  • Protein: 4.6g

Keywords: pumpkin spice granola, dairy free keto recipes, vegetarian recipes, keto pumpkin recipes, crunchy granola, gluten free granola, how to make homemade granola

 

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