Description

This Paleo Keto Granola is a nutritious and delicious breakfast option made with premium nuts, seeds, and coconut, delivering a satisfying crunch and rich flavors without any grains or refined sugars.

Ingredients

Scale

1.5 cups Raw Pecans
1 cup Sliced Almonds
1 cup Walnut Halves
0.5 cup Pumpkin Seeds
1 cup Unsweetened Coconut Flakes
0.5 cup Granulated Monk Fruit
0.25 cup Coconut Oil (Melted)
1 Large Egg White
1 tablespoon Ground Cinnamo
0.5 teaspoon Sea Salt
1 teaspoon Vanilla Extract

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Instructions

Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper
Roughly chop the pecans and walnuts, then combine all nuts, seeds, and coconut flakes in a large mixing bowl
In a separate bowl, whisk together melted coconut oil, monk fruit, vanilla extract, cinnamon, and sea salt. Pour over the nut mixture and toss to coat
Whisk the egg white until frothy, then fold it into the granola mixture
Transfer the mixture to the baking sheet, pressing it down firmly into an even layer
Bake for 20 to 25 minutes, rotating the pan halfway but do not stir
Remove from oven and let cool completely on the pan before breaking into clusters

Notes

Store in an airtight glass jar for up to two weeks at room temperature.

To restore crispness, re-bake at 250°F for 5 to 8 minutes if granola loses its crunch.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 285 kcal
Sugar: 0g
Sodium: 115mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg