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Keto ginger granola is a delicious mix of all the spices from gingerbread, baked until crispy. Its very simple, and tastes absolutely amazing combined with some Keto Yogurt, a few strawberries, and a fresh cup of coffee.
As you might have realised, this recipe is similar to my keto gingerbread mix.Thats because this recipe I found by accident, whilst recipe testing the gingerbread men. This recipe has more coconut flour in it, but actually worked really well as a crumble, which is fantastic!
I usually recipe test 2-3 times, depending on the complexity of a recipe (you know I’m mad at myself when I have 7 versions of the same recipe sitting at home). I’m glad this recipe could be repurposedinto such an incredible breakfast cereal.
If you have access to pumpkin spice, this spice mix is very similar and could be a suitable substitute to the numerous spices added to this keto gingerbread granola. I’d suggest adding a little more ginger if pumpkin spice is your only option.
This granola is suitable to be stored up to 2 weeks in an airtight jar in a cool place. You must let the recipe cool completely before you put it into a container, as the excess heat will create moisture inside the container and will not only ruin your crunchygranola, but it will also shorten the lifespan of the granola simply by introducing a friendly environment to grow nasty bacteria.
I hope you enjoy this recipe, and if you love ginger recipes, then you’ve got to give my gingerbread recipe a try. Recently, my kitchen has been spitting out home runs, and this recipe I’m very proud of. You’ll be astounded at how good the gingerbread cookies come out, becauseI went back and made the real gingerbread from molasses etc to make sure the texture, taste and mouthfeel were correct. This keto recipe is pretty darn close!
Recipe
5 from 4 votes
Keto Gingerbread Granola - Gingerbread breakfast recipe
A fantastic, fall-inspired granola recipe with a hint of gingerbread spice and delicious keto-friendly ingredients.
Calories: 130kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Print Rate Serves12 Servings
Ingredients
- 100 g Butter melted (3.5 oz)
- 80 g Erythritol (SoNourished) 2.8 oz
- 1 large Egg
- 30 g Coconut Flour 1 oz
- 100 g Almond Flour 3.5 oz
- 1 Tbsp baking powder
- 1/4 tsp Cloves ground
- 1/4 tsp Allspice ground
- 1 tsp Ginger ground
- 1/2 tsp Cinnamon ground
- 1/4 tsp nutmeg ground
- 1 large Egg Yolk
Instructions
In a medium-sized mixing bowl, whisk together the butter, erythritol and 1 whole egg. Mix until well combined and slightly glossy.
In a separate bowl, mix together your dry ingredients (coconut flour, almond flour, baking powder, and all spices). Mix until uniform in colour. Add in your egg yolk, and lightly combine.
Pour your butter mixture into the dry ingredients, and combine together with a spatular. place the mixture in the fridge for 1 hour. (this is to help the coconut flour absorb liquid)
Preheat your oven to 170C (335 F), break up the mixture into chunks of granola, and place into a baking tray in the oven for 30 minutes, until nice and crunchy.
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Tips & Notes:
This granola is suitable to be stored up to 2 weeks in an airtight jar in a cool place. You must let the recipe cool completely before you put it into a container, as the excess heat will create moisture inside the container and will not only ruin your crunchygranola, but it will also shorten the lifespan of the granola simply by introducing a friendly environment to grow nasty bacteria.
Nutrition Facts
Keto Gingerbread Granola - Gingerbread breakfast recipe
Amount Per Serving
Calories 130Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 53mg18%
Sodium 191mg8%
Potassium 10mg0%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 250IU5%
Calcium 100mg10%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie keto diet.
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Course:Breakfast
Cuisine:Gluten Free, Low Carb / Keto, Vegetarian
Keyword:keto breakfast, keto gingerbread granola
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!
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Keto Granola Crunchy Breakfast Cereal
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Keto Granola Crunchy Breakfast Cereal
About FatForWeightLoss
Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook
Reader Interactions
Leave a Review
Gina says
I have to say, I am seriously impressed with your creativity and the attractive and very professional presentation of ALL your recipes.
You make it inspiring and make it look so easy!
One can also tell that you have put your heart and passion into each of these recipes. Your attention to detail and all the options and additional valuable information is much appreciated.
Feeling so lucky I have found your content; thank you for all that you share.Reply
Jules says
Super simple and tasty. I had it sprinkled on top of some keto custard that I made. My two kids loved it too. The recipe made a nice big batch. I was worried it would be a bit too sweet for me, but the saltiness of the butter balanced out the sweetner.
Reply
Lizzie says
Hi Aaron, what a delish recipe! I love it any time off the day or evening when I need just a little something sweet. I put a few spoons of organic coconut cream on top. My new favorite! Can you please clarify how much 1 serve is as the nutritional facts say 1g.
Thanks for all the yummies.Reply
FatForWeightLoss says
Thanks so much Lizzie! 🙂 Please divide the total weight of your recipe by 12, which will give you the exact serving size.
Reply
Vercilla says
Hi Aaron. I am in the US and trying to convert the grams into US measurements. Wondering if you can help me out? I have made the granola twice and I am pretty sure the measurements MSU he off. Thanks!
Reply
FatForWeightLoss says
Hi Vercilla,
I’ve just added all the imperial measurements to this recipe. Thanks!
Reply
Donna Brunsden says
Hi Aaron,
Is baking powder really needed in the Granola? Can you explain please?
Thanks in advance
DonnaReply
FatForWeightLoss says
Hey Donna – It’s just what I used, you can totally leave this out of yours.
Reply
Barbara Becker says
Hi Aaron,
I really enjoyed your Coconut bread recipe. I have an almond allergy so it was great to find it. Do you have any suggestions for almond flour substitutions. What do you think about grinding walnuts or pecans into a flour, will that work?Reply
FatForWeightLoss says
Hi Barbara,
Yes, walnuts, pecans or sesame seeds will work well as a substitute 🙂
Reply
Rebecca says
Hi Aaron.
This recipe sounds delish. I want to try it. However, in the instructions you mention xanthan gum… but it’s not in the ingredients list.
Hopefully it’s not in… cos that would mean another trip to the store lol.
Cheers.Reply
FatForWeightLoss says
Hi Rebecca,
sorry, this is a mistake in the recipe. No need for xanthan gum in this recipe.
Reply
Theresa Ordell says
Thank you!!! I was sooo confused!
Heidi Allan says
I tried this recipe yesterday and it is delish! Perfect to satisfy my gingerbread cravings. Thank you for sharing it!
Reply
Sally McKelvy says
Hi Aaron.
In your recipe for Gingerbread Granola, it says to add the Surkin Gold, and the egg, etc…
I don’t find Surkin Gold in the list of ingredients.
Am I missing something?Reply
FatForWeightLoss says
Hey Sally,
good pickup. Since this was testing my gingerbread cookies, I actually used erythritol in this version, and it works better in my opinion. Recipe has been updated 🙂
Reply
