Crunchy, sweet, and salty, this granola has it going on! It’s an unbeatable combination that’s out of this world. Enjoy it as it is or try it sprinkled on salads, yogurt, and ice cream. It’s also a delightful mix-in for cookies and cakes and makes a lovely topping on frosted desserts.

Yield: 4 1/4 cups (784.72g)

Serving size: 1/4 cup (46g)


  • 1 1/2 cups (180g) shelled walnut halves
  • 1 1/2 cups (180g) shelled pecan halves
  • 1 cup (146g) salted cocktail peanuts
  • 1/4 cup (34.67g) shelled pumpkin seeds
  • 3/4 cup (144g) granulated erythritol
  • 1/4 cup (56,75g) unsalted butter, melted
  • 1 large egg white
  • 3/4 tsp. salt
  • 1/2 tsp. (1.3g) ground cinnamon
  • 1/2 tsp. (2.5g) pure vanilla extract
  • 1/2 tsp. (2g) pure maple extract


  1. Preheat the oven to 300°F (150°C). 
  2. Line two cookie sheets with parchment paper.
  3. Mix the nuts, seeds, salt, cinnamon, and erythritol in a large bowl.
  4. In a small, separate bowl, combine the melted butter, extracts, and egg white.
  5. Add the egg-white mixture to the nut mixture in the large bowl and mix until well combined.
  6. Divide the granola mixture evenly between the two cookie sheets, and spread it out into a single, even layer in each tray. Use the back of a metal spatula to press down and compact the granola.
  7. Bake the granola on the center rack of the preheated oven for 16-20 minutes or until golden brown. Rotate the pans once, midway through, to ensure even toasting.
  8. Place the cookie sheets of granola onto wire racks to cool. Cool completely before breaking up the granola and transferring it to a covered container. Once the granola has cooled, you can also mix in sugar-free chocolate chips or dried cranberries if you like.
  9. Store in the refrigerator.

Nutritional Information Per Serving:

Calories 170   Total Fat 17g   Total Carbs 4g   Fiber 2g   Protein 4g

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