📍 Where this dish comes from: Allgäu, Bavaria · Neuschwanstein Castle
Discover the history of this region →
Discover the history of this region →
Traditional Müsli is loaded with oats and dried fruit that spike blood sugar within minutes. This keto reimagining swaps in hazelnuts, pumpkin seeds, sunflower seeds, coconut flakes, and a hint of cinnamon — all gently toasted to coax out maximum nuttiness. Served over thick, tangy coconut yogurt with a few fresh berries, it feels indulgent while keeping you in perfect ketosis — crunchier, more satisfying, and leagues more flavourful than anything in a box.
What You’ll Need
Servings: 2 servings
Calories: 420kcal
Ingredients
- 60 g hazelnuts roughly chopped
- 60 g pumpkin seeds
- 40 g sunflower seeds
- 40 g unsweetened coconut flakes
- 20 g flaxseed
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil
- 1 tbsp erythritol
- 200 g full-fat coconut yogurt
- Handful of fresh berries to serve
Instructions
- Preheat oven to 160°C. Melt coconut oil with erythritol and vanilla.
- Toss hazelnuts, pumpkin seeds, sunflower seeds, coconut flakes, flaxseed, and cinnamon with oil mixture.
- Spread on a parchment-lined baking tray. Bake 15–18 min, stirring once, until golden and fragrant.
- Remove and cool completely — it crisps as it cools.
- Serve over coconut yogurt with fresh berries. Store extra müsli in an airtight jar.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 12g | Fat: 38g | Fiber: 5g
Tried this recipe?Let us know how it was!
Health Benefits
- Pumpkin seeds are an excellent plant source of magnesium, a mineral studied for its potential role in sleep and stress regulation.
- Hazelnuts provide folate and vitamin E, nutrients associated with cardiovascular health.
- Coconut yogurt contains medium-chain triglycerides, which the body can convert readily to ketones.