Low Carb Keto Muesli Recipe
A low-carb, keto-friendly muesli made with toasted coconut chips, almonds, hemp seeds, sunflower seeds, pumpkin seeds and cinnamon.
Equipment
- dry frying pan
- Bowl
- Plate
- mason jar or airtight container
Ingredients
Ingredients
- 1 cupcoconut chips70 g toasted
- 1/2 cupsliced almonds45 g
- 1/2 cuphemp seeds70 g
- 1/4 cupsunflower seeds40 g
- 1/4 cuppumpkin seeds35 g
- 1 teaspooncinnamon
Instructions
Instructions
- Heat a dry frying pan over low heat.
- Add the ½ cup sliced almonds, ¼ cup sunflower seeds, and ¼ cup pumpkin seeds to the pan.
- Stir regularly over low heat until the almonds and sunflower seeds are golden brown and the pumpkin seeds begin to pop.
- Transfer the toasted nuts and seeds to a plate and let them cool completely.
- In a bowl, combine the cooled toasted mixture with the 1 cup toasted coconut chips, ½ cup hemp seeds, and 1 teaspoon cinnamon; stir until evenly mixed.
- Pack the muesli into a mason jar or airtight container and store until ready to use.
Notes
Notes
2.6g net carbs per portion. Makes 6 portions of ⅓ cup (45g) each. Nutrition is calculated without milk or toppings.
Eat with unsweetened almond milk or yogurt. Option to top with berries. Or, fill into a ziplock bag for snacking on the go.
Store in the kitchen cupboard in an airtight container for up to 3 months.
2.6g net carbs per portion. Makes 6 portions of ⅓ cup (45g) each. Nutrition is calculated without milk or toppings.
Eat with unsweetened almond milk or yogurt. Option to top with berries. Or, fill into a ziplock bag for snacking on the go.
Store in the kitchen cupboard in an airtight container for up to 3 months.