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Keto, Sugar-free, Crunchy Mango Granola

Natascha Brandt

Venezuelan Photographer

Based in Amsterdam, Netherlands




350 g mix of nuts (I use walnuts, hazelnuts, almonds and pecans)

2 tbsp chia seeds

2 tbsp sunflower seeds

1 tbsp flax seeds

1 tbsp ground cinnamon

1 tbsp shredded coconut

¼ cup sugar-free maple syrup

A pinch of Himalayan salt


• Preheat oven to 355°F.

• Roughly chop all nuts and sunflower seeds. Place into a big bowl, together with the rest of the ingredients. Mix well.

• Line a large sheet pan with a piece of parchment. Place the mixture evenly on a sheet pan and bake for about 15 min until slightly golden.

• Remove from the oven and allow granola to cool completely.

• Once cooled, break granola into smaller pieces, if needed, and store in an airtight container.

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