Servings: 6 portions

2.25 ounces (about heaping 1/2 cup) sliced almonds 2.25 ounces (about heaping ½ cup) sliced almonds
2 ounces (about 1/2 cup) walnuts pieces 2 ounces (about ½ cup) walnuts pieces
110 grams (about 1 cup) blanched almond flour 110 grams (about 1 cup) blanched almond flour
1/4 cup unsalted butter, cubed ¼ cup unsalted butter, cubed
1 teaspoon baking powder 1 teaspoon baking powder
2 tablespoons Lakanto monkfruit sweetener (classic white sugar replacement) 2 tablespoons Lakanto monkfruit sweetener (classic white sugar replacement)
1 large egg white 1 large egg white

Add almond flour, monkfruit sweetener and baking powder to a food processor and pulse to combine.
Add cubed butter and pulse until it reaches a crumbly texture. Add egg white and pulse until mixture comes together into a dough.
Add almonds and walnuts and pulse several times-scraping down the sides in between-until incorporated and broken up slightly.
Crumble small pieces of the dough onto a parchment-lined sheet pan (be sure not to crowd the pieces too much) then bake at 275°F for 30 minutes.
Remove from oven, lower oven to 250°F and let granola cool slightly. Once cool enough to handle, break the granola into smaller pieces then return to the oven for a further 30 minutes. After 30 minutes, turn off oven and leave the granola in for 15 more minutes.
Remove from oven and let cool completely then enjoy over yogurt or with milk (store in the fridge)!

Note: feel free to substitute the monkfruit sweetener for any low-carb sweetener of your choice (just make sure it's a 1:1 substitution).  Note: feel free to substitute the monkfruit sweetener for any low-carb sweetener of your choice (just make sure it's a 1:1 substitution).