In a medium-sized mixing bowl, whisk together the butter, erythritol and 1 whole egg. Mix until well combined and slightly glossy.
In a separate bowl, mix together your dry ingredients (coconut flour, almond flour, baking powder, and all spices). Mix until uniform in colour. Add in your egg yolk, and lightly combine.
Pour your butter mixture into the dry ingredients, and combine together with a spatular. place the mixture in the fridge for 1 hour. (this is to help the coconut flour absorb liquid)
Preheat your oven to 170C (335 F), break up the mixture into chunks of granola, and place into a baking tray in the oven for 30 minutes, until nice and crunchy.
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This granola is suitable to be stored up to 2 weeks in an airtight jar in a cool place. You must let the recipe cool completely before you put it into a container, as the excess heat will create moisture inside the container and will not only ruin your crunchy granola, but it will also shorten the lifespan of the granola simply by introducing a friendly environment to grow nasty bacteria.