Keto Granola

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large bowl, combine the sliced almonds, pecans, walnuts, pumpkin seeds, shredded coconut, and chia seeds.

In a separate small bowl, whisk together the melted coconut oil, erythritol (or allulose), vanilla extract, cinnamon, and salt until well combined.

Pour the wet ingredients over the dry ingredients and mix thoroughly until all the nuts and seeds are evenly coated.

Spread the granola mixture in a single layer on the prepared baking sheet.

Bake for 20-25 minutes, stirring halfway through, until golden brown and fragrant. Keep a close eye on it to prevent burning.

Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.

Once cooled, break into clusters and store in an airtight container at room temperature for up to 2 weeks.