This tasty low-carb granola has a hint of toffee flavor and is great for people who are on a keto, gluten-free, grain-free, or THM-friendly diet.
Ingredients: 1 cup unsweetened shredded coconut. 1 cup sliced almonds. 1/2 cup pumpkin seeds. 1/4 cup chia seeds. 1/4 cup flax seeds. 1/4 cup erythritol or preferred low carb sweetener. 1/4 cup butter or coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. Pinch of salt.
Instructions: Preheat the oven to 300F 150C. In a large bowl, mix together the shredded coconut, sliced almonds, pumpkin seeds, chia seeds, flax seeds, and erythritol. In a small bowl, whisk together the melted butter or coconut oil, vanilla extract, cinnamon, and salt. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through, until golden brown and fragrant. Remove from the oven and let cool completely before breaking into clusters. Store in an airtight container at room temperature for up to two weeks.
Prep Time: 10 minutes
Cook Time: 25 minutes
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