Low Carb Crispy Muesli

Separate the eggs and whisk the egg whites with the erythritol until frothy. Store the egg yolks securely in the refrigerator and use them for something else (such as low carb cookies, shortbread, panna cotta, mayonnaise, etc.).

Preheat the oven to 150°C with the fan on. Roughly chop the nuts and almonds and add them to the egg whites in the bowl. Then add the whole wheat oat flakes, hemp seeds (or sesame as an alternative), sunflower seeds, ground flaxseeds, and cinnamon, mixing everything thoroughly.

Pour the almond paste over it and stir again until well combined.

Lay a sheet of parchment paper on a baking sheet and evenly spread the mixture on it. Ensure the mixture is evenly distributed, especially at the edges. Do not press down on the mixture but rather loosely spread it with your fingers.

Place the baking sheet in the oven and bake the low-carb crispy muesli for about 40 minutes at 150°C fan-assisted until it’s nicely browned. Let it cool completely before breaking it into pieces and transferring it to a storage jar.

This muesli will stay fresh in the jar for several weeks without refrigeration. There’s no need to store it in the fridge.

© Lisa Shelton Cook with Heart

2 egg whites
50g erythritol
1 tsp liquid stevia
70g walnuts, chopped
140g almonds, chopped
70g hemp seeds or sesame
70g sunflower seeds
140g whole grain oat flakes
70g flaxseeds, ground
1 tsp cinnamon
50g almond butter