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low carb keto granola
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

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 3 nuts of your choice such as almonds, pecans, brazil nuts, macadamia, hazelnuts
 0.50 cup pumpkin seeds
 0.50 cup sunflower seeds
 0.33 cup chia or flax seeds
 0.33 cup collagen protein powder or pea/rice protein powder, unflavoured

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 1.50 coconut flakes sugar-free
 0.33 cup nut butter (almond, peanut, cashew- your choice), unsweetened
 0.33 cup water
 2 tbsp keto sweetener such as Monk fruit or Stevia
 1 tsp pure vanilla extract or powder (optional)
 1 tsp cinnamon (optional)
 1 tbsp butter, ghee or coconut oil (melted)
1

Preheat the oven to 150° Celcius/ 300 Fahrenheit.

2

Place the nuts and seeds into a food processor and pulse until there are some smaller and larger pieces.

3

Combine the nuts, seeds, coconut flakes, flax/chia, protein powder, nut butter, sweetener, butter/ghee/coconut oil and flavours (cinnamon/ vanilla) and water and mix in a bowl. It should be sticky. If it is still a bit dry, add another tbsp of water.

4

Prepare a baking tray with parchment paper. Press the granola firmly and evenly onto the sheet until you have a thick layer of roughly 1.5cm.

5

Bake for 25-30 minutes until browned.

6

Remove from the oven and let cool. Then break it into small pieces and store in an airtight glass container.

Ingredients


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 3 nuts of your choice such as almonds, pecans, brazil nuts, macadamia, hazelnuts
 0.50 cup pumpkin seeds
 0.50 cup sunflower seeds
 0.33 cup chia or flax seeds
 0.33 cup collagen protein powder or pea/rice protein powder, unflavoured

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 1.50 coconut flakes sugar-free
 0.33 cup nut butter (almond, peanut, cashew- your choice), unsweetened
 0.33 cup water
 2 tbsp keto sweetener such as Monk fruit or Stevia
 1 tsp pure vanilla extract or powder (optional)
 1 tsp cinnamon (optional)
 1 tbsp butter, ghee or coconut oil (melted)

Directions

1

Preheat the oven to 150° Celcius/ 300 Fahrenheit.

2

Place the nuts and seeds into a food processor and pulse until there are some smaller and larger pieces.

3

Combine the nuts, seeds, coconut flakes, flax/chia, protein powder, nut butter, sweetener, butter/ghee/coconut oil and flavours (cinnamon/ vanilla) and water and mix in a bowl. It should be sticky. If it is still a bit dry, add another tbsp of water.

4

Prepare a baking tray with parchment paper. Press the granola firmly and evenly onto the sheet until you have a thick layer of roughly 1.5cm.

5

Bake for 25-30 minutes until browned.

6

Remove from the oven and let cool. Then break it into small pieces and store in an airtight glass container.

Low Carb Granola

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