Keto Pumpkin Spiced Granola

Keto Pumpkin Spiced Granola

Ingredients

• 1 cup almonds ((whole, 140 g/ 4.9 oz))
• 1/2 cup macadamia nuts ((whole, 140 g/ 4.9 oz))
• 1/2 cup pecans ((whole, 140 g/ 4.9 oz))
• 1 cup dry coconut ((whole, 140 g/ 4.9 oz))
• 1/2 cup pumpkin seeds ((whole, 140 g/ 4.9 oz))
• 1/4 cup chia seeds ((whole, 140 g/ 4.9 oz))
• 1/2 cup vanilla ((whole, 140 g/ 4.9 oz))
• 1/4 cup erythritol ((whole, 140 g/ 4.9 oz))
• 1 tbsp spice mix ((whole, 140 g/ 4.9 oz))
• 1/4 tsp salt ((whole, 140 g/ 4.9 oz))
• 1/2 cup pumpkin purée ((whole, 140 g/ 4.9 oz))
• 1 large egg whites ((whole, 140 g/ 4.9 oz))
• 1/4 cup extra virgin coconut oil ((whole, 140 g/ 4.9 oz))
• 15 drop stevia extract ((whole, 140 g/ 4.9 oz))

Instructions

1. Preheat the oven to 150 °C/ 300 °F.
2. Roughly chop the almonds, macadamia nuts and pecans and place them in a mixing bowl.
3. Add the shredded and flaked coconut, chia seeds, pumpkin seeds, protein powder (or powdered egg whites) and Erythritol.
4. Add the pumpkin spice mix and salt.
5. Pour in the egg white, melted coconut oil and add stevia.
6. Mix until well combined.
7. Add the pumpkin puree and mix well.
8. If using canned pumpkin puree, make sure you opt for BPA-free product like this one.
9. Place the granola mixture on a baking tray and spread evenly over the surface.
10. Place in the oven and bake for 30-40 minutes or until crispy.
11. Once done, remove from the oven and set aside on a cooling rack.
12. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month.
13. Serve with cream, yogurt, almond milk or coconut milk and enjoy!