Low Carb Cinnamon Maple Granola

Yield:  Approximately 8 cups
Serving size: ⅓ cup

Ingredients

• 1½ cups walnuts
• ½ cup almonds
• ½ cup pumpkin seeds
• ⅓ cup sunflower seeds
• ⅓ cup sesame seeds
• 3 Tbsp hemp seeds
• 2 Tbsp golden flaxseed meal
• 1½ cups unsweetened coconut flakes
• ½ cup Lakanto Golden Monkfruit or equivalent sweetener
• 2 tsp ground cinnamon
• 2 egg whites
• ½ cup coconut oil, melted
• 2 teaspoons pure maple extract

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Line a large baking sheet with parchment paper and set aside.
3. Place walnuts, almonds, and pumpkin seeds in a food processor and pulse for 3 to 5 seconds.
4. In a large bowl, combine the processed nuts and seeds with the remaining seeds, flaxseed meal, coconut flakes, sweetener, and cinnamon.
5. In a separate bowl, whisk together the egg whites, coconut oil, and maple extract.
6. Add egg mixture to the nut and seed mix and stir until well combined.
7. Spread mixture evenly over the prepared baking sheet and firmly press down with a spatula to flatten into a single layer (the thinner the layer the better).
8. Bake in preheated oven for 15 to 20 minutes or until golden brown, rotating the baking sheet halfway through.
9. Allow granola to cool completely before breaking into clusters.
10. Store in an airtight container or freeze.