Keto Granola Cereal (Low Carb & Easy)

Preheat the oven to 163°C. Line a large baking sheet, or two small ones, with parchment paper.

Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are chopped into large pieces, about a quarter to half of the full size of the nuts.

Add the pecans and pulse again, stopping when they are in large pieces. Pecans are added later because they are softer and break down faster.

Add the pumpkin seeds, sunflower seeds, monk fruit allulose blend and golden flaxseed meal. Pulse just until everything is mixed well — don't over-process, you want plenty of nut pieces remaining and most seeds intact.

Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl and pour it in evenly. Pulse a couple of times, stir from the bottom toward the top with a spatula, then pulse again, repeating until everything is evenly coated and a little damp.

Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle about 0.6–0.8 cm thick.

Bake for 15–18 minutes, until lightly browned, especially at the edges.

Let the granola cool completely before breaking apart into pieces. It will be soft when it comes out of the oven but crisps up as it cools.