This homemade keto granola is a healthy delicious treat that makes breakfast a pleasure. Enjoy granola that is low in sugar, free from unhealthy fats and unnecessary ingredients. It’s super quick and easy to whip up, very filling and you can control the quality of the ingredients while adding your favorite flavors.
Preheat the oven to minutes at 350F/ 180C and line a baking sheet with parchemnt paper.
Chop the almonds and pumpkin seeds and lightly toast them in a non-stick pan over medium-high heat for some extra flavor.
In a large bowl add all the nuts, seeds, melted coconut oil, a few drops maple liquid stevia, erythritol, vanilla extract, cinnamon and a pinch of salt. Toss everything until its evenly mixed.
Spread the mixture evenly out onto a large baking sheet lined with parchment paper.
Bake for about 30-35 in the preheated oven. Keep an eye on the keto granola from the minute 20 as nuts and seeds tend to burn faster.
Let the granola completely cool. Wait at least 30 minutes (best overnight) before breaking up into your desired size.
Add your mix-ins (optional). This is the step where you can add sugar-free chocolate chips, toasted coconut chips or any other spices that cross your mind.
Enjoy! Serve it right away and store the leftovers into a sealed jar in the fridge for up to 2 weeks.