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4.6
Prep Time: 50
Cook Time: 10
Total: 60
Servings: 8
Cost: $5.40 /serving
Author : Michelle GurrLauridsen one month ago # Reply Martina @ KetoDiet 24 days ago # Reply Kalyn 7 months ago # Reply Nicole 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Wenchypoo 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Sasha 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Linda Giangreco 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Wenchypoo 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Elizabeth Krum 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply Lise 7 months ago # Reply Martina @ KetoDiet 7 months ago # Reply
Ingredients
Export 7 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. For tips on allulose and maple flavor, check the suggetsions in the recipe post above.
Step 2
To a mixing bowl add 1 cup (100 g/ 3.5 oz) of the pecans, flaked or slivered almonds, shredded coconut, collagen and salt. Stir to combine.
Step 3
Add allulose syrup, cinnamon, salt, softened almond butter, maple extract and water. Use a spatula to mix until thick dough forms.
Step 4
Transfer the granola mixture into an 8 × 8 inch (20 × 20 cm) baking dish lined with parchment paper and spread evenly using a spatula. Add the remaining pecan halves on top.
Step 5
Place in the oven and bake for 40 to 50 minutes, turning the pan half way to ensure even baking.
Step 6
Remove from the oven and place on a cooling rack to cool down. Once cool, use a sharp knife to cut into 8 bars.
Step 7
You can serve these as they are or drizzle with some dark chocolate and let it set.
Step 8
Store at room temperature in a container for up to 5 days or refrigerate for up to 2 week. You can also freeze these for up to 4 months.
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