Ultimate Sugar-Free Granola
A good nutty granola is delicious, but they are often quite high in sugar. But every “keto” or “sugar-free” granola I tried just felt like a bag of roasted nuts and seeds. If I’m having granola, I want clusters! I want clumped together crispy crunchy sweet mouthfuls.
So, I set out to create my own. But without a sticky sweetener like honey or syrup, it’s surprisingly hard to get granola to clump and bind. I wanted to keep it 100% sugar-free, so I used pure monk fruit powder, but that doesn’t help with binding. That’s where my little trick comes in: egg whites! They help hold everything together and give you those golden, crunchy clusters we all want.
This recipe is incredibly adaptable. I personally love it with macadamias but I often swap in walnuts too. It never lasts long in my house – I often just snack on it straight from the jar. But it’s amazing with Greek yoghurt or on top of a smoothie bowl.
Tips For This Recipe
- It can burn quickly, especially around the edges. Keep a close eye on it while it bakes.
- For the crunchiest finish, turn off the oven when it’s done and leave the tray inside for up to 30 minutes.
- Don’t use any more monk fruit than I recommend. Pure monk fruit powder is incredibly potent and should only be used in very small quantities.
Using Pure Monk Fruit
This recipe uses pure monk fruit powder, not the erythritol blends you typically find in stores. Pure monk fruit is a little harder to source, but one small packet will last years. It’s extremely sweet and concentrated, so don’t be tempted to add more than the recipe calls for. A little truly goes a long way.
Where This Fits in a Whole Food Diet
Granola (even a sugar-free one like this) is mostly made of nuts and seeds. These are foods that should be enjoyed in smaller amounts, not the base of an entire meal. That’s why the whole food framework I teach always starts with protein first.
So while this granola is a great whole food option, it’s best used as a topping, sprinkled over yogurt or a smoothie bowl, not eaten by the bowlful. Think of it as a delicious little bonus, not the main event.
Ultimate Sugar-Free Granola
A golden, clustery granola full of coconut and spice, and totally sugar-free.
Serves:
12
Prep time:
10 minutes
Cook time:
18 minutes
INGREDIENTS
- 4 cups coconut flakes
- 1 cup slivered almonds
- 1 cup macadamias or walnuts, roughly chopped (optional)
- ½ cup pepitas (or sunflower seeds, or a mix of both)
- 3 tbsp chia seeds
- 1 tsp pure monk fruit powder
- 1 tsp ground cinnamon
- ½ tsp fine salt
- 3 tbsp melted coconut oil
- 2 egg whites, beaten
METHOD
- Preheat your oven to 160°C.
- In a large mixing bowl, combine the coconut flakes, slivered almonds, macadamias (or walnuts), pepitas, and chia seeds.
- Add in the monk fruit powder, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
- Pour over the melted coconut oil and mix until everything is well coated.
- Add the beaten egg whites and stir to combine.
- Spread the mixture evenly onto two large baking trays lined with baking paper.
- Bake for 15–18 minutes, stirring at least once halfway through to ensure even toasting. Monitor closely as it burns easily, especially around the edges.
- Once golden and fragrant, turn off the oven and leave the tray inside for up to 30 minutes to crisp up fully. Let cool completely before storing in an airtight container.
Notes
- Do not exceed 1 tsp monk fruit powder — it's extremely concentrated.
- Best stored in a sealed jar at room temperature for up to 2 weeks.
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