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A few years back I had one of the most delicious salads I’ve ever had at a restaurant in Bali. The salad itself was quite basic — a mix of fresh and steams greens and vegetables — with a delicious dressing.

But the real star and thing that transformed the salad into being such a memorable dish was the savoury granola sprinkled on top. A mix of seeds and shredded coconut with the perfect umami flavourings.

I played around with the recipe at home until I got it as close to the restaurant version as I could. A little sweet and a little savoury, this low-carb and keto granola is the perfect topping to any salad, stew, curry or soup and adds not only it’s delicious flavour but a lovely crunchy texture.

Looking for a tasty breakfast sweet granola option? Give these low-carb granola recipes a try!

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0 days, 0 hours, 15 minutes Hands-on 10 minutes Overall 25 minutes Serving size 2 tbsp Allergy information for Keto Savory Nut-Free Seed Granola ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 2 tbsp)

Net carbs 1.1 grams Protein 2 grams Fat 5.3 grams Calories 58 kcal Calories from carbs 8%, protein 13%, fat 79% Total carbs 1.8 grams Fiber 0.7 grams Sugars 0.2 grams Saturated fat 2.1 grams Sodium 9 mg ( 0 % RDA ) Magnesium 27 mg ( 7 % RDA ) Potassium 47 mg ( 2 % EMR )

Ingredients (makes about 1 1/ 4 cups/ 20 servings)

1 cup mixed seeds (128 g/ 4.5 oz) - we used 1 / 4 cup each pumpkin, sunflower, flaxseed and sesame

cup each pumpkin, sunflower, flaxseed and sesame 1 / 4 cup unsweetened shredded or faked coconut (20 g/ 0.7 oz)

cup unsweetened shredded or faked coconut (20 g/ 0.7 oz) 1 1 / 2 tbsp tahini or nut butter of choice (24 g/ 0.9 oz)

tbsp tahini or nut butter of choice (24 g/ 0.9 oz) 1 1 / 2 tbsp Sukrin Gold or other brown sugar substitute such as Swerve (15 g/ 0.5 oz)

tbsp Sukrin Gold or other brown sugar substitute such as Swerve (15 g/ 0.5 oz) 1 tbsp coconut aminos or tamari sauce (15 ml)

2 tbsp virgin coconut oil (30 ml)

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond