Stephanie Elleson's Low Carb Granola
6.1g
Net Carbs
13.9g
Protein
50.7g
Fat
14.9g
Fiber
564
Calories
Ingredients:
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1 cup, whole Flaxseed Seeds
- 1 teaspoon Vanilla Extract
- 1 cup, half Pecans
- 1 tablespoon Coconut Oil
- 1 tablespoon Peanut Butter, natural creamy
- 12 tablespoons Sunflower Seeds, hulled, raw
- 1/2 cup Coconut, shredded, unsweetened
- 2 teaspoons Cinnamon
Directions:
Tired of eggs? Atkins Success Story Stephanie Elleson shares another breakfast option with her low carb granola.
- Preheat oven to 350°F.
- In a large skillet over medium heat melt the coconut oil completely, and then stir in the rest of the ingredients. Stir continuously for 10 minutes. Remove from heat, spread mixture on large cookie sheet lined with parchment paper.
- Bake for 20 minutes. Let cool, and store in an airtight container in the refrigerator. Each serving is 1/2 cup. Tastes great with unsweetened almond or coconut milk!!!
