Another day, another gluten-free recipe to add to your online cookbook stash. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for No-Bake Keto Rawnola. It includes monk fruit sugar, which has zero calories and is a natural sweetener made from the monk fruit in Asia. It doesn’t enter the bloodstream as normal sugar does—there’s no blood-sugar spike, and it’s diabetic-friendly. Rawnola is the no-bake version of granola, is easy to make, and can be stored in the freezer for up to three months. The no-bake treat makes for the perfect smoothie or ice cream topping or can be enjoyed on its own as a pick-me-up midmorning snack. It also includes crushed raw cacao beans, which as a superfood are linked with having anti-inflammatory properties, stabilizing blood sugar levels, and boosting energy. Read on for the simple, eight-minute recipe.
No-Bake Keto Rawnola
Recipe Type:Topping/Snack
Dietary Info:Vegan/Keto/Gluten-Free/Can Be Nut-Free (swap nuts for seeds like pumpkin/sunflower)
Serving Size:6-8
Prep Time:3 minutes
Cook Time:5 minutes
Total Time:8 minutes
Ingredients:
– 1 cup mixed nuts (such as 1/3 cup raw almonds, 1/3 cup cashews, and 1/3 cup walnuts)
– 1 tablespoon cacao nibs
– 1 tablespoon organic pumpkin purée
– 1 tablespoon coconut flour (can substitute other flours, like almond or pumpkin)
– 1/2 teaspoon ground cinnamon, adjust to your desired level cinnamon flavor
– 1 tablespoon sweetener (such as a splash of keto maple syrup and 2 teaspoons monk fruit sugar)
Instructions:
1. Blend nuts (or seeds) and cacao nibs until they’re mixed and a crumble consistency.
2. Add the sweetener, pumpkin purée, and cinnamon. Once blended, manually stir in coconut flour.
3. Sprinkle this over yogurt, smoothies, and ice cream, or enjoy as a snack on the go!
*The Rawnola should have a chunky/crumble consistency. If it is too sand-like, add more keto syrup. If it’s too sticky, add more flour.
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Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.
