Low-Carb Cranberry Spiced Granola

by KetoDietApp.com

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Chop the almonds and walnuts. Place all the dry ingredients in a bowl and mix well.

Step 2Add the egg white, coconut oil and almond milk and mix to form a dough.

Step 3Transfer to a greaseproof lined baking sheet and bake in the oven for 40-50 minutes until golden. Turn halfway for even cooking.

Step 4Meanwhile, place the cranberries on another greaseproof lined baking tray, toss with erythritol (to taste) and lemon juice. Roast for 35-45 minutes until soft. Remove from the oven and allow to cool.

Step 5Top the cranberries on the granola and serve with your choice of nut or coconut milk, Greek or coconut yoghurt, cream or keto ice cream.

Step 6Store in a glass jar in the cupboard for up to one month. I prefer to remove the cranberries and make them fresh if storing for over a week but the base can be stored for a good month. Store in a glass jar in the cupboard for up to 1 month.