This almond and lemon flavored granola is very crispy and light in texture. Pea protein crispies and crisped quinoa help increase the protein, while keeping the carbs low. An erythritol royal icing drizzle on top solidifies this as one of the best granolas I’ve ever made.
Bonus: between the bran flakes, oats, and and pea protein crisps, 1 serving contains 4 mg of iron, as well!
Excuse the pictures I took late at night with poor lighting
This almond granola with a zero-carb lemon drizzle on top is high in protein, and light and crispy in texture. Pea protein crispies, bran flakes, and homemade cashew butter all help keep the protein high, carbs low, and the granola extra light.
I baked this on a 2/3 size baking sheet and got large pieces. If you don't have a baking sheet so large, you could divide the granola into two regular baking sheets to cook.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
cups
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Ingredients
Dry Ingredients
- 2 cups crispy quinoa https://nuts.com/cookingbaking/grains/quinoa/puffs.html or sub for crispy rice cereal
- 2.5 cups pea protein crisps mine were generously provided by Puris when they sent samples for another project, but these are similar https://www.amazon.co.uk/Veety-Protein-Crispies-Natural-Bavaria/dp/B01MFHW66B
- 3 cups bran flakes I got mine at Aldi's
- 1.5 cup old fashioned rolled oats
- 1 cup almonds
Wet Ingredients
- 1 cup cashew butter, creamy
- 1 cup IMO syrup I use VitaFiber
- 3 tsp almond extract
- 1/2 tsp salt
- 1 tsp vanilla extract
Lemon Almond Drizzle, Optional
- 1 large *raw egg white *May sub for 2 tsp Powdered Egg Whites and 2 Tbsp water
- 1 tsp lemon juice
- 1.5 cup powdered erythritol NOW Foods' is inexpensive and doesn't have maltodextrin added
- 3 tsp vanilla extract
- 2 tsp almond extract
- 2 Tbsp lemon extract make sure it is natural (contains lemon oil), or it won't taste good
Ingredients
Dry Ingredients
Wet Ingredients
Lemon Almond Drizzle, Optional
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Instructions
Dry Ingredients
- Heat oven to 325 F. Prepare a large baking sheet with a non-stick silicone baking mat, or parchment paper. I used 2/3 size, if you have something smaller, prepare 2 sheets. If you try to crowd your granola, it will be chewy instead of crispy, and it won't bake evenly.
- Combine all ingredients together in a large bowl.
- Combine cashew butter and IMO syrup in a large microwave-safe bowl, and microwave in 30-second intervals, stirring between, until mixed thoroughly, and very liquidy.
- Add almond extract, salt, and vanilla extract. Stir well.
- Pour combined wet ingredients into dry ingredients, and stir very well to incorporate. Keep stirring once you think you're done, you don't want any dry granola! This normally takes me a full 4-5 minutes, don't rush it.
- Spread granola loosely and evenly onto prepared baking sheet(s). Don't pack granola down. Bake for 20 minutes at 325 F. Remove from oven promptly when done.
Lemon Almond Drizzle, Optional
- Whip egg white with 1 tsp lemon juice to soft peaks with an electric whisk or stand mixer.
- Add erythritol, in thirds, After each addition, stir with your whisk before turning on the mixed to wet all of the powder so it doesn't fly everywhere. Learn from my mistakes 🙂
- After all erythritol is incorporated, continue whisking until stiff peaks return, if they have softened. Add in all extracts.
- When granola is done baking, allow to cool in th baking sheet for about 10 minutes before pouring drizzle on top in thin streams.
- Allow drizzle to completely harden before storing in an airtight container at room temperature. Keeps 1 week.
Recipe Notes
1/20th of a recipe (roughly 1 cup) contains 240 kcal, 13.1 grams protein, 14 grams fiber, and 41.8 grams total carbs (1.8 grams sugar).
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