Keto Granola

It has been a bit of a treasure hunt to find breakfasts that do not involve eggs and meat on the Keto diet. I will tell the truth...sometimes I do get tired of bacon.

We went camping last week and in preparation I decided to try this Keto granola recipe. I changed the recipe from the original, using Swerve instead of honey and adding coconut and hemp hearts. It turned out great! We have used it for parfaits, and on our Keto pancakes with whole Greek yogurt. It went over very well with the boys, and travels well. I hope you enjoy it.

Keto Granola

Ingredients

1 cup whole almonds (processed in your food processor to a coarse meal)
1/2 cup sliced almonds
1/3 cup pumpkin seeds
1/3 cup hemp hearts
1/2 cup coconut flakes
1/4 cup peanut butter
2 tablespoons coconut oil
1 tablespoon powdered Swerve
1 teaspoon Cinnamon
1/2 teaspoon pink sea salt

Instructions:

1. Preheat oven to 350 degrees and position rack to the middle of the oven. Line a large sheet pan with a piece of parchment.

2.  In a medium sized bowl combine processed almonds, sliced almonds, pumpkin seeds, hemp hearts and coconut flakes.

3. In a microwave safe bowl combine peanut butter and coconut oil. If they are in a solid state, microwave for about 30 seconds until the peanut butter is soft and the oil is melted. Whisk them both together, add the swerve, cinnamon and salt.

4. Pour the oil & peanut butter mix on top of the nut mix. Stir well. Distribute the granola evenly on the prepared baking pan. Bake until fragrant and slightly golden, about 15 minutes. Use a flat spatula to turn the granola, and return to the oven for an extra 5-10 minutes. Depending on your oven and the humidity, you may need to keep turning the granola and giving it more time. In the end you want it to be evenly golden and toasted and mostly dry.

5. Remove granola from the oven and move the parchment to a cooling rack. Cool completely and store in an airtight container.