This keto granola has all the crunchy clusters you crave, with none of the grains or sugar. It makes a healthy low carb breakfast or an easy on-the-go snack. Sweet and crispy!
Preheat the oven to 300ºF and line a large baking sheet with parchment paper.
In a food processor, combine the pecans, coconut, almonds, pumpkin seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
In a large saucepan over low heat, combine the butter and sweeteners. Whisk until the butter is melted and the sweeteners are mostly dissolved. Remove from heat and stir in the vanilla extract.
Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture to the prepared baking pan and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
Store on the counter in an airtight container for up to a week.
Notes
***Important note about sweeteners: This recipe requires the use of erythritol to crisp up properly. Any amount of allulose or xylitol will keep the granola from becoming crunchy. You can cut back on it a little and up the sweetness with some pure stevia or monk fruit extract. Storage Information: I stored my granola clusters on the counter in a covered container for over a week. Because it has no eggs or super perishable ingredients, it can be easily stored at room temperature. Glass jars work well, if you have one big enough to keep all the clusters. Tupperware is fine too.