Keto Blueberry Cinnamon Granola
Even though you are on a Keto diet, you can still enjoy granola! Our granola is perfectly Keto and Low Carb! It is made from various nuts, almond butter, and coconut oil. You will love the satisfying combination of whole pecans and sprouted pumpkin seeds. The mixture is coated in an almond butter mixture sweetened with monk fruit, which we like because it is gut-friendly. The almond butter makes for a delicious coating around the granola clusters. Frozen blueberries are baked on the tray along with the nuts to dehydrate them. You will love the combination of sweet cinnamon with tart blueberries! The granola will store well for up to one week in an airtight container or longer in the refrigerator.
How to Make It
Step 1
Preheat the oven to 250 F. Combine the cinnamon, monk fruit, almond butter, coconut oil, and vanilla extract. Stir well to incorporate the coconut oil.
Step 2
Add in the whole pecans and sprouted pumpkin seeds. Add in the cinnamon. Stir well to incorporate the coconut oil and nut butter around all the ingredients. Make sure the mixture is well coated.
Step 3
Place the frozen blueberries alongside the nuts. Doing so will allow them to dehydrate during the slow bake time. Sprinkle them with 1 tsp monk fruit to sweeten them.
Step 4
Pour the mixture onto a parchment-lined baking sheet. Bake for 1 hour and 15mins stirring every ½ hour or so until the granola is nicely toasted and browned on the outside.
Step 5
Allow cooling completely before serving. Feel free to sprinkle the hot granola with a little sea salt to amp up the sweetness and flavors of the granola.
Ingredients
- Pecans
1 cup, halves
- Pumpkin seeds
1.5 cup, whole pieces
- Cinnamon
1 tsp
- Monk Fruit Erythritol Blend
3.33 tbsp
- Almond butter
0.5 cup
- Coconut oil
0.25 cup
- Vanilla extract
1 tsp
- Salt
1 dash
- Blueberries, frozen, unsweetened
0.5 cup