Keto Cinnamon Crunch Granola Cereal is simple to prepare and bake in advance, store in an airtight container, and have ready to use for a quick bowl of low carb cereal in the morning or a munchy crunchy snack.
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, almond butter and stir until just melted. Remove from heat and let cool for 3 minutes.
In a medium bowl whisk together egg whites, the melted almond butter-coconut oil, vanilla extract, and optional orange zest until combined.
Add wet egg mixture to the dry nut 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, break into small clusters. You can store granola in an airtight container at room temperature.
Serve with unsweetened almond milk or coconut milk. Can top with a small number of low carb berries or sugar-free chocolate chips if desired.
*All nutritional data are estimates based on the products I used*Yield: 10 Servings, Serving Size: .33 cup (⅓ cup), Net Carbs per Serving: 5g, Amounts per Serving-