Crunchy keto muesly

Crunchy keto muesly

Crunchy keto muesly

January 10, 2019
: 15 min
: 15 min
: 30 min
: Easy


  • 30g coconut chips
  • 30g sunflower seed
  • 20g pumpkin seeds
  • 70g nuts (walnuts, pecans etc)
  • 20g sweetener (i use FiberFin syrup and/or Sukrin Gold)
  • 20g coconut oil
  • Pinch of salt, vanilla, cinnamon, cardamon, lemon zest etc to taste
  • Step 1 Wash the seeds. Especially sunflower seeds are very dusty. Let them dry a bit.
  • Step 2 Preheat the oven to 160C. I try not to use higher temperatures with nuts and seeds if possible, because it will burn the good fatty acids.
  • Step 3 Crush the nuts and combine all ingredients in a bowl.
  • Step 4 Spread the muesly to a large pan and stir it in every couple of minutes when in the oven. Do it until all the muesly is lightly golden and crunchy.
  • Step 5 Eat with joghurt and berries, milk or add to different desserts.

NUTRITION (per 100g)

Energy 579 kcal
Total Fat 56g
Fat Percentage 88%
Net Carbohydrates 3g
Protein 13g

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