Mix all the ingredients in a small or medium mixing bowl.
Keto Granola Recipe
Place all the nuts, seeds, and coconut in a large baking tray, cookie sheet, or baking dish then pour over the cinnamon crunch (cinnamon sauce).
Mix gently with a serving spoon to make sure all the nuts, seeds, and coconut are fully coated with the keto cinnamon sauce.
Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 3-4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.
Allow the warm keto granola to cool completely before storing.
Store in an airtight container in the fridge for 3-4 weeks. Store in the freezer for up to 3 months.
Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much.
Use the nutrition panel as a guide only.
I have calculated the values using a ½ cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).