Low Carb Granola

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Course: Breakfast, Snack

Servings: :1/4 cup servings

Calories: 209kcal

Author: Tessa Ludwig

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

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.

Nutrition