Brimming with a medley of nuts, seeds, and nourishing fats, each bite of this homemade keto granola delivers an irresistibly crunchy sensation and a symphony of flavors, all while ensuring you stick to your low carb diet.
Preheat the oven to 325°F. To a large baking sheet, add parchment paper.
In a medium mixing bowl, combine the coconut flakes, mixture of nuts, and the pumpkin and chia seeds. Fold in the cinnamon and sea salt to combine.
In a separate (microwave-safe) small bowl, add the coconut oil and sugar-free maple syrup together. Stir the sugar-free maple syrup and the coconut oil together.
Note: If the coconut oil is still in a solid state, microwave in 15 second increments until the coconut has melted.
Pour the melted coconut oil and sugar-free maple syrup mixture over the dry ingredients. Stir everything together until all ingredients of the granola are well-coated.
Spread the keto granola mixture out on the prepared baking sheet. Ensure the granola is spread out evenly.
Bake the keto granola for 10 minutes.
After the keto granola has baked for 10 minutes, remove the keto granola from the oven. Flip the mixture over in the pan with a spatula. Repeat until all of the granola has been flipped.
Bake the keto granola for 10 final minutes, or until golden brown.
Cool the keto granola completely before serving and enjoying.
Notes
Add some Lily's chocolate chips for a chocolatey flavor.
Substitute the nuts and needs with what you have on hand. You can add sunflower seeds, flax seeds, hemp hearts, and more to this keto granola cereal.
Feel free to replace coconut flakes with coconut chips; cut them down to size if needed.
If you'd like, add a teaspoon of vanilla extract to the granola ingredients for an extra layer of flavor.