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Keto Almond Pecan Coconut Clusters

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Keto Almond Pecan Coconut Clusters

Dietary Restrictions

  • gluten_free

Instructions

  1. Preheat oven to 300°F. Toss together almonds, pecans, walnuts, coconut chips, Organic Erythritol, coconut oil, ground flax, chia seeds, sesame seeds, flax seeds, chocolate chips, vanilla, cinnamon and salt. Whisk egg whites until frothy and foamy; fold into granola mixture.
  1. Spread granola mix in even layer on parchment paper–lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 275°F; bake for 30 to 40 minutes or until golden brown and starting to crisp.
  1. Let cool completely and break into large clumps. (Can be stored in s cool dry place in an airtight container for up to 1 week.)

Tip: Serve with plain Greek Yogurt, almond milk or coconut milk for a low carb breakfast

Ingredients

  • 1 cup sliced almonds
  • 1 cup pecan halves and pieces
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened coconut chips or flakes
  • 1/2 cup Wholesome Organic ZeroSugar Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 3 tbsp coconut oil, melted
  • 2 tbsp ground flax
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds
  • 1 tbsp flax seeds
  • 1/2 cup low carb dark chocolate chips (Lily’s brand)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 2 egg whites, at room temperature