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Keto Coconut Almond Crunch granola

Keto Coconut Almond Crunch Granola

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 8

Equipment

  • Large Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 cup sliced almonds
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 3/4 cup unsweetened coconut flakes
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp flaxseeds
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup melted coconut oil
  • 1/4 cup sugar-free maple syrup or powdered erythritol
  • 1 tsp vanilla extract

Instructions
 

Preheat the oven

  1. to 325°F (163°C) and line a baking sheet with parchment paper.

Combine the dry ingredients

  1. In a large mixing bowl, add the almonds, pecans, walnuts, coconut flakes, pumpkin seeds, sunflower seeds, flaxseeds, cinnamon, and sea salt. Stir to mix.
    bowl filled with dry ingredients

Prepare the coating

  1. In a separate bowl, whisk together the melted coconut oil, sugar-free maple syrup (or erythritol), and vanilla extract until well combined.
    melted coconut oil and sugar-free maple syrup

Mix it up

  1. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread and bake

  1. Evenly distribute the granola mixture onto the prepared baking sheet and bake for 15-20 minutes, stirring once halfway through to ensure even toasting.

Cool and store

  1. Allow the granola to cool completely before transferring it to an airtight container. It will crisp up as it cools.