Keto Pumpkin Spiced Granola


Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Roughly chop the almonds, macadamia nuts and pecans and place them in a mixing bowl.

Step 2Add the shredded and flaked coconut, chia seeds, pumpkin seeds, protein powder (or powdered egg whites) and Erythritol.

Step 3Add the pumpkin spice mix and salt. Pour in the egg white, melted coconut oil and add stevia. Mix until well combined.

Step 4Add the pumpkin puree and mix well.

Step 5Place the granola mixture on a baking tray and spread evenly over the surface.

Step 6Place in the oven and bake for 30-40 minutes or until crispy.

Step 7Once done, remove from the oven and set aside on a cooling rack. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to 2 weeks, or freeze for up to 3 months. Serve with cream, yogurt, almond milk or coconut milk and enjoy!