Keto Pumpkin Spiced Granola
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup almonds whole (140 g/ 4.9 oz)
- 1/2 cup macadamia nuts (65 g/ 2.3 oz)
- 1/2 cup pecan nuts (50 g/ 1.8 oz)
- 1 cup shredded dried coconut unsweetened (75 g/ 2.6 oz)
- 1 cup flaked dried coconut unsweetened (60 g/ 2.1 oz)
- 1/2 cup pumpkin seeds (60 g/ 2.1 oz)
- 1/4 cup chia seeds whole or ground (32 g/ 1.1 oz)
- 1/2 cup vanilla or plain whey protein or egg white protein
- 1/4 cup erythritol or swerve or other healthy low-carb swe
- 1 tbsp + 1 tsp pumpkin pie spice mix (you can make your o
- 1/4 tsp salt (i like pink himalayan)
- 1/2 cup pumpkin puree (you can make your own) (100 g / 3.5
- 1 large egg white free-range or organic
- 1/4 cup extra virgin coconut oil melted (55 g / 1.9 oz)
- 10-15 drops liquid stevia extract
- Carbohydrate 80.85175 g
- Cholesterol 0 mg
- Fat 17.43525 g
- Fiber 21.3759004325867 g
- Protein 8.85654 g
- Saturated Fat 1.800792 g
- Serving Size 1 1 recipe (113g)
- Sodium 10.773 mg
- Sugar 59.4758495674133 g
- Trans Fat 1.204308 g
- Calories 495 calories
Preheat the oven to 150 C / 300 F. Roughly chop the almonds, macadamia nuts and pecans and place them in a mixing bowl.Add the shredded and flaked coconut, chia seeds, pumpkin seeds, protein powder (or powdered egg whites) and Erythritol.Add the pumpkin spice mix and salt. Pour in the egg white, melted coconut oil and add stevia. Mix until well combined.Add the pumpkin puree and mix well. If using canned pumpkin puree, make sure you opt for BPA-free product like this one.Place the granola mixture on a baking tray and spread evenly over the surface.Place in the oven and bake for 30-40 minutes or until crispy.Once done, remove from the oven and set aside on a cooling rack. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month. Serve with cream, yogurt, almond milk or coconut milk and enjoy!
