Directions
Preheat your oven to 150°C / 300°F.
Line a large baking sheet with parchment paper for easy cleanup.
In a food processor, add the almonds and pecans. Pulse a few times until you have a coarse, chunky mixture. Be careful not to over-process it into a fine flour.
Transfer the chopped nut mixture to a large mixing bowl.
Stir in the unsweetened coconut, sunflower seeds, keto sweetener, and vanilla protein powder until well combined.
In a small, microwave-safe bowl or a saucepan over low heat, gently melt the butter and peanut butter together until smooth and pourable.
Pour the melted peanut butter mixture over the dry . Use a spatula to mix thoroughly, ensuring every piece is evenly coated.
Spread the granola mixture in a single, even layer on your prepared baking sheet. Press down slightly with the spatula to help clusters form.
Bake for 30-40 minutes, stirring halfway through, until the granola is golden brown and fragrant. It will still be slightly soft when it comes out of the oven.
Let the granola cool completely on the baking sheet without touching it. This is the secret to getting those big, crunchy clusters!
Once cool, break it into pieces and store in an airtight container.
