This Keto Pumpkin Spice Granola is hearty, healthy and full of fat-rich nuts and seeds to keep you full all morning. And the pumpkin pie spice combined with maple makes it the perfect breakfast for Fall.
Keto Pumpkin Granola Recipe
- 110 g macadamia nuts
- 80 g pecan pieces
- 80 g almond slices (lightly toasted)
- 60 g pumpkin seeds (lightly toasted)
- 25 g sunflower seeds (lightly toasted)
- 25 g chia seeds
- 25 g hemp hearts
- 1/4 cup ChocZero Sugar Free Maple Vanilla Syrup
- 1/2 teaspoon Pumpkin Pie Spice
- Pinch of salt
- 2 egg whites
Lightly toast the seeds and nuts listed above in a parchment lined pan or skillet until slightly golden. Toasting the nuts helps to bring out their flavor.
Combine all nuts, seeds, ChocZero Maple Vanilla Syrup, seasoning and salt.
Beat the egg whites until they form soft peaks. Fold into nut mixture until combined.
Spread out the granola on a parchment lined baking tray and bake at 250 degrees for about 45 minutes or until hard.
Remove from the oven and let cool completely. The granola will continue to harden as it cools.
Break into bite sized pieces. Store granola at room temperature in an airtight container.