soft-baked keto granola

Keto Granola

Recipe Creator ,Chef Taffiny Elrod
Part granola, part breakfast bar, this keto granola is not too sweet and extremely satisfying. The flavor is reminiscent of one of my favorite childhood cereals.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 7servings
Calories 274.49kcal

Ingredients

  • 0.25cupegg white powder (25 g.)
  • 0.25cupwater
  • 0.25cupoil
  • 0.25cupbrown-sugar style erythritol blend (1.5 oz.)
  • 1tsp.ground cinnamon
  • 0.5tsp.ground allspice
  • 0.25tsp.salt
  • 0.5cupsunflower seeds (2.5 oz.)
  • 0.5cuppumpkin seeds (2.5 oz.)
  • 0.5cupunsweetenedshredded coconut (.75 oz.)
  • 0.5cupblanchedsliced almonds (1.5 oz)
  • 0.25cupchia seeds (1.5 oz.)

Instructions

  • Line a 12 X 8.5-inch baking sheet tray with parchment paper or oiled tin foil.
  • Heat the oven to 300°F
  • In a large mixing bowl, whisk the egg white powder with the water until all the powder has dissolved.
  • Stir in the oil, erythritol blend, cinnamon, allspice, and salt.
  • Add the sunflower seeds, pumpkin seeds, coconut, almonds, and chia seeds and mix well to combine.
  • Spread the mixture out evenly in one solid sheet on the prepared baking tray.
  • Bake until the granola is beginning to turn golden and is set, about 20 minutes.
  • Remove the tray from the oven and flip the whole sheet of granola over on the tray.
  • Return to the oven and continue baking until it is golden and firm to the touch, or for 10 minutes.
  • Allow the granola sheet to cool to room temperature, then break it into small pieces. Let the pieces sit uncovered in a cool, dry area for an hour or more or return to the oven for a few minutes to make it crispier.

Notes

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Nutrition

Serving: 2oz.Calories: 274.49kcalCarbohydrates: 17.52gProtein: 7.68gFat: 23.86gSaturated Fat: 5.52gPolyunsaturated Fat: 6.07gMonounsaturated Fat: 10.98gTrans Fat: 0.02gSodium: 111.69mgPotassium: 253.65mgFiber: 5.99gSugar: 1.26gVitamin A: 0.67IUVitamin C: 0.4mgCalcium: 78.85mgIron: 2.23mgSugar Alcohol: 6.9gNet Carbs: 4.64g