Preheat oven to 300℉ (150℃), and line a baking sheet with parchment paper.
In a large mixing bowl combine: sliced almonds, chopped pecans, chopped walnuts, sunflower seeds, flax meal, shredded coconut, low carb sweetener, cinnamon, and sea salt. Stir together to combine. Set aside.
In a small saucepan on medium-low heat, add coconut oil and almond butter and stir until just melted. Remove from heat and let cool for 3 minutes.
Add egg whites to the dry nut mixture and stir to combine.
Add the melted almond butter and coconut oil to the mixture and stir to combine
Spread mixture across the lined baking sheet in a thin layer and press the mixture down with a spatula turner or can use greased hands.
Bake for 22 to 28 minutes, rotating the baking sheet halfway through the cooking time (*Don’t stir or move the mixture around).
Remove from oven, and let cool.
Once cooled to room temperature and feels firm and crisp, break granola into small clusters with your hands. Fold in the sugar-free chocolate chips into the granola. You can store granola in an airtight container at room temperature.
Serve with unsweetened almond milk or coconut milk to make cereal or can also eat the clusters dry without milk as a snack like a trail mix.
*all nutritional data are estimates based on the product I used*Servings: 12, Serving size:⅓ cup- Amounts per serving- Net Carbs: 4g per serving