Keto-Friendly Granola

Instructions

1. Step 1

   Heat the oven to 150°C. Line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Roughly chop the almonds and pecans, leaving a mixture of small and medium pieces.

   Ingredients used: 150.0 gr Almond, 100.0 gr Pecan

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the chopped nuts in a mixing bowl. Add the pumpkin seeds, sunflower seeds, coconut, flaxseed, chia seeds, erythritol, cinnamon, and salt, then stir evenly.

   Ingredients used: 20.0 gr Chia Seed, 3.0 gr Fine Salt, 30.0 gr Flaxseed, 40.0 gr Granulated Erythritol, 5.0 gr Ground Cinnamon, 64.0 gr Pumpkin Seed, 70.0 gr Sunflower Seed, 40.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, Silicone spatula

4. Step 4

   Melt the coconut oil over low heat if solid. Whisk it with the vanilla extract and egg white until combined.

   Ingredients used: 45.0 ml Coconut Oil, 30.0 gr Egg White, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

5. Step 5

   Pour the wet mixture over the dry mixture and fold until everything is evenly coated. Spread it on the prepared baking sheet and press it into a compact, even layer.

   Cookware: mixing bowl, rimmed baking sheet, Silicone spatula

6. Step 6

   Bake at 150°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Turn the granola gently in broad sections, press it down again, and bake at 150°C for another 12–15 minutes, until lightly browned and fragrant.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet, Silicone spatula

8. Step 8

   Let the granola cool completely on the baking sheet for at least 30 minutes, then break it into clusters.

   Timer: 30 min (fixed)

   Cookware: rimmed baking sheet