This low carb pumpkin granola is the ultimate fall breakfast!
1 cup hemp seeds
1 cup almonds, chopped
1/4 cup oats
1 cup pistachios, shelled, chopped
1 1/2 cup unsweetened shredded coconut
1/2 cup pumpkin puree
1/2 cup LaTourangelle SunCoco oil (or coconut oil, melted)
1 cup Swerve Brown Sugar
1 Tbsp vanilla extract
2 egg whites
2 tsp cinnamon
1/4 tsp nutmeg
2 tsp allspice
1 tsp fresh ginger, grated
1/4 cup Swerve Brown Sugar
Preheat oven to 325°
In a bowl, stir together nuts, seeds, and coconut.
In a separate bowl, stir together pumpkin, oil, swerve, vanilla, eggs, and spices.
Stir together wet and dry ingredients until well combined.
Pour mixture onto a parchment lined baking sheet and evenly distribute over the baking sheet
Bake 40 minutes, stirring once halfway.
Remove from oven and sprinkle 1/4 cup Swerve Brown Sugar over the granola mixture.
Return to oven for an additional 20 minutes.
- Category: Breakfast
- Method: Bake
- Cuisine: North American
Keywords: keto, low carb, granola, keto granola, low carb granola, low carb breakfast, low carb cereal, homemade granola, pumpkin granola, pumpkin spice granola