Ingredients:

  • 1 cup Chopped Raw Almonds
  • 1 cup Chopped Raw Pecans
  • 1/2 cup Pumpkin Seeds (Pepitas)
  • 1/2 cup Flaked Coconut (unsweetened)
  • 2 Tablespoons Ground Chia Seeds
  • 1/2 cup Natural, Creamy Peanut Butter (unsweetened)
  • 4 Tablespoons Unsalted Butter or Coconut Oil, melted
  • 1/4 cup Keto Granulated Sweetener (erythritol/monk fruit blend)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Preheat oven to 300°F (150°C). Line a large, rimmed baking sheet completely with parchment paper.
  2. In a large mixing bowl, combine the chopped almonds, pecans, pumpkin seeds, flaked coconut, and ground chia seeds. Stir thoroughly.
  3. In a small saucepan, gently melt the peanut butter, butter or coconut oil, and keto sweetener together until just liquid and smooth. Do not boil.
  4. Remove the wet mixture from the heat and stir in the vanilla extract and sea salt until fully incorporated.
  5. Pour the wet mixture over the bowl of dry ingredients. Using a rubber spatula, mix until every nut and seed is evenly coated in the peanut butter mixture.
  6. Pour the mixture onto the prepared baking sheet. Spread it into an even layer and use the back of the spatula to press the granola down firmly. This compression is vital for creating large clumps.
  7. Bake for 12 minutes.
  8. Remove the sheet from the oven. Gently flip the edges inward, stirring only the top layer slightly. Re-press the entire mixture firmly back into a tight layer.
  9. Return to the oven and bake for another 10–13 minutes, or until the edges are deep golden brown.
  10. Remove the pan from the oven and place it on a wire rack. Allow it to cool completely (45 minutes minimum). Do not touch or stir until cold, as this allows the granola to harden and crisp up.
  11. Once completely cool, break the granola into large, rustic clusters. Store in an airtight container at room temperature.