Breakfast

Coconut and macadamia granola

Name: Coconut and macadamia granola
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 5½ oz Coconut flakes; 4 oz Macadamia nuts; 3 oz Pumpkin seeds; 1½ oz Coconut oil; 1½ oz Granulated erythritol; Ground cinnamon, a teaspoon; Sea salt, a good pinch

Made once and eaten all week with cream or yogurt, and clumping it properly is the difference between granola and a jar of loose seeds.

3gnet carbs

34gfat

6gprotein

342kcal

Per serving35 minServes 8

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 8

Coconut flakes5½ oz
Macadamia nuts4 oz
Pumpkin seeds3 oz
Coconut oil1½ oz
Granulated erythritol1½ oz
Ground cinnamona teaspoon
Sea salta good pinch

Method

6 steps · 35 minutes

Heat the oven to 300F. Higher than that and the coconut is black at the edges before the nuts have toasted.
Roughly chop the macadamias — halves and quarters, not dust.
Melt the coconut oil and stir it through everything with the cinnamon, erythritol and salt until all of it glistens.
Spread it on a lined sheet and press it down firmly with the back of a spoon. Pressing is what makes clusters.
Bake 20 minutes, turning the sheet once, until evenly gold.
Leave it on the sheet without touching it until completely cold. Break it up warm and it stays loose; leave it and it sets into clumps.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.