Ingredients
  • 1 cup whole almonds roughly chopped
  • 1/2 cup sliced almonds chopped to resemble oats
  • 1/3 cup whole roasted pumpkin seeds
  • 1/3 cup roasted whole sunflower seeds
  • 1/4 cup Bob's Red Mill ground  flax meal
  • 1/4 cup Choc Zero Sugar Free Syrup (any Flavor)
  • 1 tablespoon Grass-Fed Butter
  • 1 tablespoon Sukrin Melis brown Sugar Substitute (Can be found on Netrition.com) Can Substitute with Swerve 
  • pinch or two of salt
  • 1/2 - 1 teaspoon of cinnamon optional

Instructions
  1. Preheat the oven to 350 and position the rack to the middle of the oven. Line a large sheet pan with a piece of parchment.
  2. Chop the nuts that need chopping.
  3. Add all of the nuts and seeds, and dried fruit if using, to a medium bowl and mix. Measure and pour the Sukrin Clear Fiber Syrup  over the nuts and seeds and mix thoroughly. Add the melted butter (or ghee or coconut oil) and mix again. Add a pinch or two of salt and the tablespoon of Sukrin Melis (or powdered Swerve) and mix one more time.
  4. Distribute the low carb granola mixture evenly on the prepared sheet pan and bake until fragrant and slightly golden in color - about 15-25 minutes. Remove from the oven, stir and cool completely before storing in an airtight container.
INSTANT POT (LAZY GRANOLA)
​If you have an instant pot, you can just throw all the ingredients into the Pot. Mix Well. Put lid on and pressure cook for 2 minutes. Let Pressure release naturally and then transfer granola to parchment paper. Allow to set for a couple of hours then place in an air tight jar and refrigerate. For a chunky Granola, do not chop nuts, they can all be added in whole.

​
Nutrition Facts (Batch Makes 8 Servings) Approx 1/3 Cup per serving
254 Calories
20g Fat
6g Net Carbs
9g Protein


Serve on top of Creamy Chia Seed Pudding For a delicious Nutritious breakfast or lunch


**modified from a recipe originally found on Low Carb Maven

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