From the Sugar Happy Kitchen: Vegan- Keto Low-Carb Homemade Granola with 5.32 Net Carbs


You may have thought granola derived from a German European country like Muesli from Switzerland. Surprisingly, the origin is from Dansville, New York, dating back to 1863. Dr. Caleb James Jackson, a nutritionist, struggled with good health most of his life. Until he went to a spa that reversed his physical condition with hydrotherapy. The revival in his good health changed his professional interest from farmer, journalist abolitionist to becoming a physician. He became a vegetarian, giving up meat, coffee, tea, and alcohol. As a whole foods advocate, he developed granola at the age of 52, named initially “Granula” at his Jackson Health Resort.


If you are tired of having eggs, bacon, or ham for breakfast- granola cereal is a refreshing alternative to dairy, soy, or meat products. It is high in protein and fiber. My recipe has less sugar and fewer calories than any other option I have seen on the market. If you want a filling and nutritious breakfast without the high carbohydrate sugar found in most granolas, try my new recipe. It is for the health-conscious person.



1/4 Cup of raw unsalted pumpkin seed

1/4 Cup of raw unsalted pecans

1/4 Cup of raw unsalted Brazilian nuts

1/4 Cup of raw unsalted hazelnuts

 1/4 Cup of raw unsalted almonds nuts

1/4 Cup of raw unsalted macadamia nuts

1/8 Teaspoon of salt

1/8 Teaspoon of cinnamon spice

1/8 Teaspoon of nutmeg spice

1/8 Teaspoon of cardamom spice

 ½ Cup of dry coconut chips 

1 Teaspoon vanilla

1 Tablespoon of Madhava Agave Five Low-Calorie Sweetener



Preheat oven to 350 Fahrenheit

Chop all nuts and place in a bowl

Add spices to the dry mix and stir

In a bowl, separate measure out one tablespoon of Agave Low Glycemic Syrup.

Add the Vanilla to the Agave syrup and stir

Mix dry ingredients with wet

In a safe oven pan- grease ½ teaspoon of coconut oil

Pour mixture evenly on a tray

Let bake for 10 minutes, then take out to add the last ingredients

Mix ½ cup of dry unsweetened coconut flakes with the cooked granola

Place pan back into the oven and let bake for another 5 minutes

Let cool before serving


To Serve

Measure 1/2 cup of cooked granola

Add 1 Tablespoon of dry unsweetened cranberries

Add 1/4 of unsweetened coconut milk


Nutrition Facts:

Serving Size 4

372 Calorie, Total Fat 35.7g, Saturated Fat 0g, Sodium 105.44mg, Total Carbohydrates 9.3g, Fiber 3.98g, Total Sugar 2.71g, Protein 5.21g


Dr. Caleb James Jackson



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