Hanlie's Keto Granola

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160 degrees C. Line a baking sheet, or two with baking paper.

Step 2

Pulse almonds and macadamia nuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).

Step 3

Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)

Step 4

Add the sunflower seeds, sweetener and golden flaxseed meal. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.

Step 5

Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.

Step 6

Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you'll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.

Step 7

Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes, until lightly browned, especially at the edges.

Step 8

Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Step 9

Serving size: 1/4 cup