Print Recipe 
Pumpkin Spice Keto Granola Recipe
This gluten-free, keto-friendly pumpkin spice granola is full of healthy fats, low in carbs and packed with nutrients.
https://www.bulletproof.com/recipes/pumpkin-spice-keto-granola/
Ingredients
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup pecans
- 1 cup almonds (chopped)
- 1 cup cashews (chopped)
- ½ cup Brazil nuts (chopped)
- 2 cups coconut flakes (unsweetened)
- 3 tbsp granulated sweetener, such as non-GMO erythritol or birch xylitol
- 3 tbsp Bulletproof Grass-Fed Ghee
- 2 tbsp Bulletproof Brain Octane C8 MCT Oil
- 1 scoop Bulletproof Unflavored Collagen Protein
- 1-2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 320ºF. Line a large baking tray with parchment paper.
- Add all ingredients into a large bowl (except for the collagen powder) and mix until everything is evenly coated.
- Pour onto the lined baking sheet evenly, place into the oven and bake for 15 minutes.
- Remove tray from oven, toss the mixture so all sides get evenly toasted and place back into oven to bake for another 7-10 minutes, or until golden brown. NOTE: Be sure to keep an eye on it so your keto granola recipe doesn't burn!
- Remove from oven and stir in the collagen protein powder while the granola is still warm.
- Allow to cool completely before transferring to a large glass jar or airtight container to store at room temperature.
- For a quick keto breakfast, serve in a bowl with your milk of choice, atop a heap of probiotic coconut yogurt and berries, or for added crunch to your morning smoothie bowl.
Nutritional Information
- Calories: 264
- Fat: 24 g
- Protein: 8 g
- Fiber: 3 g
- Sugar: 1 g
- Sugar Alcohols: 1 g
- Carbohydrates: 8 g
- Net Carbs: 4 g
- Sodium: 4 mg