Keto Pumpkin Granola

"A fun Fall twist on a grain-free, low carb cereal, this keto pumpkin granola has a hint of spice and is a delightful morning treat!"

Key Ingredient

Egg Whites

– chopped macadamia nuts – pecan pieces (chopped pecans) – almond slices – pumpkin seeds – sunflower seeds – chia seeds – hemp hearts – monkfruit blend sweetener or sweetener of choice – golden monkfruit sweetener – pumpkin pie spice – cinnamon – nutmeg – pinch of salt – egg whites

Keto Pumpkin Granola Ingredients

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Keto Pumpkin Granola Recipe

Yield

6 Servings

PROTEIN

13.7g

Time

55 Minutes

TOTAL CARBS

11.3g

1. Preheat the oven to 250 degrees.

Preheat oven

2. Add macadamia nuts, pecans, almonds and pumpkin seeds to a large skillet and heat over medium heat until nuts and seeds are lightly toasted. Remove from heat.

Roast in large skillet

3. To the skillet, mix in sunflower seeds, chia seeds, hemp hearts, sweeteners, pumpkin pie spice, cinnamon, nutmeg and a pinch of salt. Stir to combine. Set aside.

Mix in seeds

4. Beat egg whites in a medium bowl until soft peaks form.

Add egg whites

5. Fold in the nut and seed mixture into the egg white meringue until combined.

Add nut and seed mixture

6. Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don't rise very much.

Spread on parchment

7. Remove from the oven and let cool completely before breaking smaller pieces. Store in a air tight container.

Remove & let cool

Visit KetoFocus for more Tips and Notes on making the BEST Keto Pumpkin Granola!

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Enjoy!

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Keto Grain-Free Granola

More delicious keto recipes

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