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Keto Granola

caswinsondvm

Cook 18 mins18m

Recipe taken from a combination of several web recipes (Whoiesome Yum, lifemadesweeter, thebigmansworld)

↬ Adapted from combo of several keto websites

Ingredients

  • 1 cup Almonds
  • 1 cup Hazelnuts
  • 1 cup Pecans (or other nuts)
  • ⅓ cup Pumpkin Seeds
  • ⅓ cup Sunflower seeds
  • ⅓ cup Erythritol / monk friuit (Or other Keto approved sweetener)
  • ½ cup Almond Flour
  • ⅓ cup pistachios or walnuts
  • 1 egg white
  • ⅓ cup butter or coconut oil (melted)
  • 1 tsp vanilla extract
  • 1 tsp maple extract (optional)
  • 1 / 8-¼ tsp salt
  • Cinnamon or other flavors (sprinkle on top if preferred)
  • coconut shredded / flakes (sprinkle on top if preferred)

Instructions

Keep screen awake
  • 1
    Line baking Sheet w/ Parchment Paper. Pre-heat oven to 325 degrees F.
  • 2
    Pulse harder nuts (almonds/hazelnuts) in food processor intermittently (until most of nuts are chopped inot large pieces (1/4 to 1/2 of orginal size)
  • 3
    Add pecans, pistachios, walnuts (softer nuts), pulse again until chopped into large pieces.
  • 4
    Add pumpkin seeds, sunflower seeds, sweetener and almond flour. Pulse just until everything is mixed well. (Don't over process)
  • 5
    Add egg white to food processor. Whisk together melted butter and extracts and then evenly pour that in too.
  • 6
    Pulse a couple of times, mix a little from the bottom toward the top w/ a spatula, then pulse a couple of times again. Repeat until everything is coated evenly but not over processed (slightly damp)
  • 7
    Transfer mixture to the baking sheet in a uniform layer (1/4 to 1/3 inch thick). May need 1 or 2 baking pans.
  • 8
    Bake until lightly browned, especially at the edges
  • 9
    Cool completely before breaking apart into large or small pieces based on your preference. Will crisp as it cools.

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