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Stephanie Elleson's Low Carb Granola Recipe

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Atkins Stephanie Elleson's Low Carb Granola
6.1g
Net Atkins Count TM
Prep Time: 0 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
13.9g

Protein

50.7g

Fat

14.9g

Fiber

564.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 tablespoon Coconut Oil
  • 1 Tbsp Peanut Butter, natural creamy
  • 1 cup, whole Flaxseed Seeds
  • 12 Tbsp Sunflower Seeds, hulled, raw
  • 1 cup, halves Pecans
  • 0 1/2 cup Coconut, shredded, unsweetened
  • 2 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 2 tsp Cinnamon
  • 1 tsp Vanilla Extract

DIRECTIONS

 

Tired of eggs?  Atkins Success Story Stephanie Elleson shares another breakfast option with her low carb granola.
 
  1. Preheat oven to 350°F.  
  2. 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.
  3. 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!!!
 

 

Cooking Tip

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