Low Carb Granola

Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Snack
Servings: 16 1/4 cup servings
Calories: 209kcal

Equipment

  • Food processor/chopper

Ingredients

  • 1/2 cup Unrefined Coconut oil, melted
  • 1 cup Pecans finely chopped
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup slivered almonds
  • 1/4 cup almond flour
  • 1/4 cup gluten free oats, finely chopped/ground
  • 1/4 cup flax seed
  • 2 scoops Vanilla whey protein I use Xtend whey, see link in shopping—supplements
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp cinnamon
  • Dash Sea salt
  • 1 TBS Stevia or monk fruit Use more if desired
  • 2 egg whites

Instructions

  • Preheat oven to convect bake at 375 degrees. Or 400 on regular bake.
  • Line a baking sheet with parchment paper.
  • Melt coconut oil in a large glass bowl.
  • Chop pecans in a food processor or food chopper, add to melted coconut oil.
  • Add sunflower seeds, pepitas, slivered almonds, almond flour, finely ground/chopped gluten-free oats, flax seeds, protein powder, shredded coconut, cinnamon, salt, and stevia or monk fruit.
  • Stir until well combined.
  • Add egg whites and stir until well combined.
  • Place on the lined baking sheet.
  • Place in the preheated oven, bake for 10 minutes, stir, and bake for another 10 minutes.
  • Remove from oven and let cool on the baking sheet for 45 minutes.
  • Store in an air tight container.
  • Serve with your favorite low carb greek yogurt and berries.

Notes

This recipe makes 16- 1/4 cup servings. Calories per serving: 209; Carbs per serving: 5g; Fat per serving: 19g; Protein per serving: 7g; Fiber per serving: 3g. 
When served with a 5.3 oz “Two Good” yogurt and 2 oz of raspberries the calories per serving: 328; Carbs per serving: 15g; Fat per serving: 21g; Protein per serving: 20g; Fiber per serving: 6g.