Snickerdoodle Granola

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Snickerdoodle Granola

Looking for a keto granola to take with you on the road? Well now you can make it at home!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snacks

Keyword: Amanda Balle, Snickerdoodle

Recipe Creator: Amanda Balle

Servings: servings

Calories: 209.9kcal

Author: Amanda Balle

Ingredients

1 cup pecans
1/2 cup walnuts
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1/4 cup granulated erythritol
1 tsp. ground cinnamon
1/4 cup super seed mix (chia seed, ground flax and hemp hearts)
1/4 cup sliced almonds
2 large egg whites

Instructions

Preheat the oven to 350°F.
In a food processor, pulse pecans and walnuts until they are still a little chunky.
Add erythritol, Keto Chow, and cinnamon. Pulse again.
Take the blade out of the bowl and add in the rest of the ingredients. Mix together with a fork.
Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. (It helps to put wax paper over the top so it doesn’t stick to your hands.)
Bake for 20-25 minutes.
Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up, you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.

Notes

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