Name: Keto Coconut Granola
Ingredients: 1 cup sliced almonds (Other options: pistachios, walnuts, or macademia nuts); 1 cup pecans, chopped; ½ cup shelled pumpkin seeds (Other options: sunflower seeds, sesame seeds, or hemp seeds); 1 cup unsweetened shredded coconut; 1 tsp sea salt (optional); ½ tsp cinnamon (optional); ½ cup egg whites; 15 drops liquid stevia (about 1/4 tsp); ¼ cup monkfruit sweetener

AuthorJaxCategorySides

Yields1 Serving

Ingredients

1 cup sliced almonds (Other options: pistachios, walnuts, or macademia nuts)

1 cup pecans, chopped

½ cup shelled pumpkin seeds (Other options: sunflower seeds, sesame seeds, or hemp seeds)

1 cup unsweetened shredded coconut

1 tsp sea salt (optional)

½ tsp cinnamon (optional)

½ cup egg whites

15 drops liquid stevia (about 1/4 tsp)

¼ cup monkfruit sweetener

Directions

Preheat oven to 250 degrees Fahrenheit

In a medium bowl, combine almonds, pecans, pumpkin seeds, coconut, salt, and cinnamon.

In a separate bowl, whisk egg whites, stevia, and monk fruit until frothy. Stir wet ingredients into dry ingredients.

If making granola, spread the mixture onto a baking sheet lined with parchment paper or a silicone mat. If making bars or bites, spoon mixture into silicone molds, making sure to pack it down tightly.

Bake for 90 minutes, rotating the tray(s) halfway to ensure even baking. Allow the granola to cool for 30 minutes to allow it to firm up.

(Follow along with the video below!)

Keto Coconut Granola