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 repurposed into 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 crunchy granola, 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, because I 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!
Keto Gingerbread Granola - Gingerbread breakfast recipe
- 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.