Chocolate Coffee Keto Granola {grain-free, gluten-free, paleo}

Chocolate Coffee Keto Granola {grain-free, gluten-free, paleo}

Ingredients

• 2 cup sliced almonds ((divided*))
• 2 cup pecans ((divided*))
• 1/2 cup pepitas ((divided*))
• 1/2 cup sunflower seeds
• 1 1/4 cup coconut flakes ((divided*))
• 1/4 cup raw cacao
• 1/4 cup cacao nibs ((divided*))
• 1/4 cup coffee ((divided*))
• 3 tbsp chia seeds
• 2 tbsp sweetener ((divided*))
• 1 egg whites ((divided*))
• 1/4 cup coconut oil ((divided*))
• 3 tbsp water
• 1 tsp sea salt

Instructions

1. Preheat oven to 300ºF and line a baking sheet(s) with parchment paper.
2. To the bowl of your food processor add 1½ cups of the sliced almonds and the other nuts, pumpkin seeds, sunflower seeds and 1 cup of the unsweetened coconut flakes.
3. Pulse together a few times until broken up a bit.
4. Do not over pulse.
5. You don't want a powder or flour, just a chunky granola-like mixture.
6. Add the granola mixture to a large mixing bowl.
7. Add raw cacao, cacao nibs, coffee, chia seeds, monkfruit (or other sweetener) plus the remaining coconut flakes and sliced almonds.
8. Give it a stir.
9. Add egg white, coconut oil, water, and sea salt.
10. Mix really well to evenly coat.
11. Spread into an even layer on the parchment lined baking sheet or sheets.
12. Bake in 300ºF oven for 20 minutes or until golden brown.
13. Tossing at 10 minutes.
14. Let sit to cool on the pan, without touching for 10 minutes, to maximize clusters.
15. Store in airtight container.