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Snickerdoodle Granola

Amanda Balle
Recipe Creator ,Amanda Balle
Looking for a keto granola to take with you on the road? Well now you can make it at home!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snacks
Servings 12servings
Calories 209.9kcal



  • Preheat the oven to 350°F.
  • In a food processor, pulse pecans and walnuts until they are still a little chunky.
  • Add erythritol, Keto Chow, and cinnamon. Pulse again.
  • Take the blade out of the bowl and add in the rest of the ingredients. Mix together with a fork.
  • Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. (It helps to put wax paper over the top so it doesn’t stick to your hands.)
  • Bake for 20-25 minutes.
  • Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up, you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.


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Serving: 45gramsCalories: 209.9kcalCarbohydrates: 10.74gProtein: 6.65gFat: 19.34gSaturated Fat: 1.66gPolyunsaturated Fat: 6.38gMonounsaturated Fat: 8.83gCholesterol: 1.5mgSodium: 83.46mgPotassium: 270.4mgFiber: 4.37gSugar: 1.02gVitamin A: 95.39IUVitamin C: 11.66mgCalcium: 104.09mgIron: 1.25mgSugar Alcohol: 4.73gNet Carbs: 1.63g