Credit from The Keto Paleo Kitchen by Vivica Menegaz, Page Street Publishing Co. 2017. Photo credit: Yasmin Alishav
I admit it.
I’m a snacker.
I LOVE to snack and I love me some good keto granola. My dear friend Vivica just released a MUST have cookbook for the Keto diet “The Keto Paleo Kitchen“. Wait, before you read anymore, I’m telling you, you have to get this book today. It’s filled with delicious keto recipes that will reawaken the foodie in you. Seriously, I’ve been keto for 4 months and I’m already started to get bored with the same cauliflower dishes and fat bombs. This book is AMAZING.
The Keto Paleo Kitchen amps up your metabolism to maximize fat burn by combining the Ketogenic and Paleolithic diets. By eating low carb, high fat and grain- and dairy-free, your body will more easily burn stored fat for energy, resulting in sustainable weight loss, a clearer mind and better overall health.
Easy and made with whole foods, Vivica’s 80 mouthwatering recipes teach readers how to adjust their nutritional ratios to keep carbs, fat and protein within certain limits, all while avoiding allergens and processed ingredients. You’ll enjoy delicious, restaurant-worthy meals like Prosciutto-Wrapped Rockfish, Seared Skirt Steak with Brazilian “Vinagrete,” Butter Poached Scallops with Meyer Lemon Gremolata and Slow Cooker Korean Short Ribs. Vivica also includes “Keto-fied” versions of sidedishes and soups, savory snacks and appetizers, breads and noodles, dressings and sauces, and even a few sweets, to satisfy all of your cravings.
Make a few small adjustments to your diet and reap the life-long benefits of a healthier you.
- 1 cup 116 g walnuts, chopped
- 1 cup 170 g almonds, chopped
- 1 cup 116 g macadamias, chopped
- 1 cup 120 g pecans, chopped
- 1 cup 160 g hemp seeds
- 1 oz 30 g baking chocolate, unsweetened
- 1 cup 218 g coconut oil
- ¾ cup 98 g confectioners-style Swerve sweetener
- 2 tbsp 14 g unsweetened cocoa powder
- Preheat the oven to 300°F (149°C).
- Put the walnuts, almonds, macadamias, pecans, hemp seeds, chocolate, coconut oil, sweetener and cocoa powder in a large food processor and pulse a few times until well blended.
- Spread the mix onto a cookie sheet, cover with parchment paper, and bake for 15 to 20 minutes, until golden brown. Turn off the oven, and for best results, leave there overnight.
- The next day, take out the granola and remove from the cookie sheet with a wooden spatula. Store in an airtight container for up to 1 week.
Nutritional Values (per serving):
Total Calories: 6561 kcal
Per portion 656
Total Carbs: 119 g
Per portion 11
Fat: 655 g
Per portion 65
Protein: 132 g
Per portion 13
Fiber: 78 g
Per portion 7.8
Net Carbs: 41 g
Per portion 4.1