Gluten-free granola is the star of this recipe, and it is versatile enough to serve more than one purpose. Besides, it's also keto-friendly and easy to make.
With this recipe, you can make the lowest-carb granola cookies as delicious and healthy snacks, and you'll also have the option of shaping them as granola bars or cracking them into smaller pieces and serving them for breakfast with milk or yogurt.
These crunchy cookies contain no oats, no honey, no flour, and no sugar. This recipe can diversify your breakfast menu if you're on a keto, low-carb or gluten-free diet.
You can skip the topping for regular granola or top it with melted sugar-free chocolate to make it even sweeter and harder to resist.
In this recipe, we used homemade peach jam that's 100% sugar-free, along with sugar-free keto chocolate. However, it can be adjusted to match your diet and taste.
We find it tastes great with white chocolate (preferably - with no sugar, but it's up to your dietary restrictions, if any) and with other jams that are not too sweet.
If you intend to use the granola as an alternative for breakfast cereals, we suggest topping it with melted chocolate and adding low-sugar or sugarless chocolate chips, raisins, or dried berries and fruits (check the amount of sugar added, though).
If you're not on a low-carb or keto diet, feel free to partially replace the nuts with gluten-free oats.
Granola Cookie Serving Tips
These crunchy granola bites will be perfect for tea parties, coffee breaks, or kids' parties. Simply add them to a bowl or serving dish, and you're good to go. When served with tea, adding jam to a separate small bowl as a dipping sauce will make the cookies pop even more.
But the available options do not end here. Crack the granola into smaller clusters, add to a bowl, and serve with milk or yogurt instead of cereals. During summer, fresh berries and fruits will make for a refreshing addition.
These cookies are also an easy grab-and-go breakfast snack for those busy mornings and can easily be added to a school lunch box.
For this recipe, we used allulose as a sweetener. Our regular choice is Sukrin Bake from All Natural, but any other brand should do just as well.
If you're not following a particular diet and sugar is not a problem for you, feel free to add sugar instead of natural sweeteners that we used, and replace the keto chocolate with a regular white or black chocolate of your choice.
As we mentioned earlier, homemade peach jam can be replaced by any other homemade or store-bought jam of your choice. However, we suggest opting for a jam that's not oversweetened.
As for the nuts and seeds, you have plenty of options here as well. Use peanuts, pecans, cashews, and walnuts, among others. Consider adding slightly salted pistachios for a more nuanced taste.
We usually prepare these cookies once a week and keep them in a large jar. We don't even bother putting the lid on because they don't tend to become too hard anyway. Some cookies are usually kept on the counter for a quick and crunchy snack between meals.
The cookies will normally stay fresh for up to 5-7 days.
Other Breakfast & Snack Ideas
The Lowest-Carb & Gluten-Free Granola Cookies
- 2 egg whites
- 120 g allulose sweetener
- a pinch of salt
- 350 g peanuts
- 300 g sunflower seeds
- 30 g chia seeds
- 20 g sesame seeds
- 300 g peaches
- 100 g water
- 200 g white sugarfree chocolate
- 300 g heavy cream
- 5 gelatin sheets
- 2 g agar
- 50 g coconut butter
- 2 teaspoon cocoa powder
- 100 g walnuts
- Add 100 ml of water, 50 g of allulose, and 300 g of chopped peach to a small pot. Boil over medium heat.
- Once the peaches begin to dissolve, blend everything and continue heating on low heat for another 40 minutes.
- Meanwhile, whisk two egg whites, the rest of the allulose, and coconut butter until uniform.
- Stir in nuts and seeds. Transfer to a pan sheet that's lined with parchment paper. Level out.
- Bake for 20 minutes at 195 degrees Celsius (385 degrees Fahrenheit).
- Add 2 g of agar to the jam that has been heating meanwhile. Continue heating while stirring until it starts boiling.
- Pour the jam over the nut mixture, level out in a thin layer, and let it cool for 10-15 minutes in a cool place.
- Meanwhile, melt white chocolate with heavy cream in a water bath.
- While the chocolate is melting, add gelatin sheets (torn or cut into smaller pieces) to another bowl, add 20 ml of water, and let it soak until it increases in size.
- Once the white chocolate has melted, add 2 teaspoon of cocoa powder and stir well to combine (the cocoa powder must melt completely).
- Drain the remaining water from the gelatin and let the gelatin melt in a water bath.
- Once the gelatin has melted, add a little bit of the melted chocolate mixture, combine well, and then add the remaining chocolate. Stir thoroughly, then pour it over the granola and jam and let it set in a cool place.
- Once the granola has cooled, cut it into bars or cookies of the desired size and serve with tea or coffee.