Low Carb Pumpkin Spice Gluten Free Granola is perfect for stocking your pantry with the entire fall season.
If you’re looking for autumnal flair, nothing does it better than pumpkin spice. And if you want pumpkin spice in something other than a latte, give this granola a try! This Low Carb Pumpkin Spice Gluten Free Granola has rich pumpkin spice flavor and great crunch. I used flaked coconut not for its coconutty flavor (which is covered up surprisingly well by pumpkin pie spice mix), but because it looks similar to oats, which makes it feel like you’re sitting down to a bowl of regular granola.
Why You Should Eat Pumpkin
Pumpkin Health Benefits
As a superfood, pumpkin is nutrient-dense and comes with a variety of health benefits. Pumpkin contains antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin that can neutralize free radicals. It’s full of immune-boosting vitamins, like vitamin C, and it’s high in beta-carotene, which your body converts into vitamin A. Pumpkin is high in potassium, which has been linked to heart health benefits. Despite being loaded with nutrients, pumpkin is relatively low in calories and high in fiber, which may help with weight loss. (Read more about the health benefits of pumpkin on Healthline and Medical News Today.)
According to the USDA Nutrient Database, one (½ cup/120 g) serving of pumpkin puree has the following nutrition information:
- 1g protein
- 0g fat
- 10g total carbohydrates
- 4g fiber
- 4g sugar
- 6g net carbs
Is Pumpkin Good For Keto?
In a ½-cup serving, pumpkin has 6g net carbs, making it easy to fit into keto-friendly recipes. This is especially true because a lot of pumpkin recipes only use a little bit of pumpkin because a little bit goes a long way! This whole recipe for Low Carb Pumpkin Spice Gluten Free Granola only calls for 2 tablespoons of pumpkin puree, but is full of pumpkin spice flavor.
Grain Free Granola
Grain free granola recipes forgo oats and typically use lots of nuts, seeds, and/or coconut. You can flavor your grain free granola any way you like, such as with various spices or chocolate chunks. A bit of sweetener is typically used (such as honey, maple syrup, stevia, etc.) and a little fat (like butter, coconut oil, avocado oil, etc.) is common.
In paleo granola recipes, it’s common to see sweeteners such as honey, maple syrup, or coconut sugar. Paleo fats, such as coconut or avocado oil are frequently used.
Low Carb Granola
One of the biggest differences between paleo granola and low carb granola is the sweeteners used. Low carb and keto granola recipes use low calorie sweeteners, such as stevia, erythritol, xylitol, etc. In this recipe for Low Carb Pumpkin Spice Gluten Free Granola I used a combination of Swerve Confectioners (which is powdered erythritol) and liquid stevia.
Ingredients in This Low Carb Pumpkin Spice Gluten Free Granola:
- Unsalted butter
- Unsweetened pumpkin puree
- Egg white
- Swerve Confectioners
- Liquid stevia
- Pumpkin pie spice mix
- Pure vanilla extract
- Unsweetened coconut flakes
- Whole almonds
- Golden flaxseed meal
More Low Carb Pumpkin Spice Recipes:
- Gluten Free Pumpkin Bread Recipe from An Edible Mosaic
- Low Carb Sugar Free Pumpkin Spice Latte from The Keto Queens
- Healthy Low Carb Pumpkin Spice Muffins for Breakfast from Low Carb Maven
- Dark Chocolate Coated Pumpkin Spice Candy Cups from Healthy Sweet Eats
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons unsweetened pumpkin puree
- 1 large egg white
- 3 tablespoons Swerve Confectioners
- 10 drops liquid stevia
- 1 tablespoon pumpkin pie spice mix
- ½ tablespoon pure vanilla extract
- ½ teaspoon salt
- 2 cups unsweetened coconut flakes
- 1 cup whole almonds, coarsely chopped
- ¼ cup golden flaxseed meal
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the butter, pumpkin puree, egg white, Swerve Confectioners, liquid stevia, pumpkin pie spice mix, vanilla extract, and salt in a large bowl. Add the coconut flakes, almonds, and flaxseed meal, and stir to combine.
- Spread out the granola on the prepared baking sheet. Bake until golden, about 20 minutes, tossing once halfway through.
- Store in a covered container at room temperature for up to 1 week.
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