Prepare two baking sheets lined with parchment paper
Set everything to one side
In a small pan heat up to low-medium heat ready to cook.
Mix sunflower and pumpkin seeds, adding two teaspoons of pink himalayan salt to the keto granola mix
Roast in pan between 3-5 minutes as you see fit.
Using a food processor coarsely ground all granola nuts and coconut chips and seeds, one at a time
When finished each one, add everything to a large mixing bowl
Add vanilla powder and cinnamon and mix everything together as well as you can.
Stir in some Swerve sweetener and coconut oil
When well mixed together use your hands to pick up the granola, squeezing handfuls together and dropping on parchment paper in an even manner to spread out as much as possible for even toasting in the oven
Place two trays of the mixture in the kitchen oven for around 20 minutes or more, depending on oven until slightly golden and smells divine.
Remove from oven and allow to cool completely until ready to serve up.
Or you can store the keto granola in airtight containers and enjoy later on and across the week, spot on!
Keto granola can be a enhanced always with this range of useful accessories.