John Myers
Ingredients for 1 servings:
- 100 g hazelnuts, chopped
- 100 g almonds, chopped
- 50 g almond flakes
- 100 g almond butter
- 50 g coconut flakes
- 50 g desiccated coconut
- 2 egg whites
- 90 g erythritol (sugar substitute)
- 20 g chia seeds
- ½ tsp salt
- 1 ½ tsp cinnamon powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Serves approximately 10. Preheat oven to 150°C (top/bottom heat). Combine all ingredients in a bowl and mix until smooth. (The egg whites don’t need to be whipped until stiff peaks form!) Spread the mixture into crumbs on a baking sheet lined with baking paper and bake on the middle rack for 20 minutes. After baking, the mixture will not be completely firm. The muesli needs to cool completely, then it will be nice and crispy. It can then be broken into pieces of any size. Store in an airtight container. It will keep for approximately 14 days. 100g of this delicious muesli contains only 5g of carbohydrates, making it completely low-carb.
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