Carrot Cake Granola
Print recipe| Serving Size 1 serving | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 351 kcal | ||
| Protein | 8g | ||
| Total Carbohydrate | 9g | ||
| Total Fat | 34g | ||
| Saturated Fat | 4g | ||
| Fibre | 6g | ||
Ingredients
- 2 cups nuts of choice (I like macadamia & pecans)
- 1/3 cup sunflower seeds
- 1/4 cup egg whites
- 2 tablespoons chia seeds
- 2 tablespoons ghee, butter, coconut oil (melted)
- 3 tablespoons almond butter
- 2 scoops Perfect Keto collagen (link & 20% off coupon below)
- 3 tablespoons lankanto golden sweetener (link & 20% off coupon below)
- 1/2 teaspoon salt
- 2 Medium carrots (shredded)
- 2 teaspoons ceylon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon coves
- 1 teaspoon vanilla extract
- 1/4 cup cacao nibs
Directions
| Step 1 | |
| Preheat oven to 325 degrees and line a baking sheet with parchment paper. | |
| Step 2 | |
| Add nuts and sunflower seeds to a food processor and pulse into you have a course crumble. Add nuts/seeds and remaining ingredients to a large bowl. Mix very well. Adjust sweetener and seasoning if desired. | |
| Step 3 | |
| Pour onto prepared baking sheet and spread evenly to approximately 1/4" thick. Bake for 20 minutes, flip over, and bake an additional 20 minutes. Granola should break apart and be crunchy. If the center is still moist, turn oven OFF and leave pan inside. Check crispness after 10 minutes. Remove from oven, let cool, and break into desired pieces. | |