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Crunchy nut muesli

Ingredients
  • Soy flakes, Spielberger 50 g
  • Stevia-erythritol sugar substitute 10 g
  • Kanso MCT Margarine 83% 20 g
  • Bourbon vanilla, cinnamon
  • Almonds, chopped 20 g
  • Stevia-erythritol sugar substitute 5 g
  • Almond butter, Rapunzel 35 g
Preparation
For 1 Portion
  • Heat up the margarine in a saucepan, brown the soy flakes and 10 g of stevia-erythritol in it lightly at medium temperature. 
  • Leave to cool. Pour the chopped almonds into a non-stick pan, sprinkle with 5 g of stevia-erythritol and caramelise at medium heat. Leave to cool.
  • Pour all the ingredients into a bowl and stir with the almond butter and the spices into a uniform mixture. Pour this mixture onto a baking tray lined with baking paper and bake at 120 °C for about 15 minutes. 
  • Leave to cool on the baking tray and break into pieces when cooled.
Nutritional values
For the entire recipe
Ketogenic quotient 1,6:1
Energy 650 Kcal
Protein 30,4 g
Fat 56,7 g
Carbohydrates 4,6 g
Ingredients
  • Soy flakes, Spielberger 50 g
  • Stevia-erythritol sugar substitute 10 g
  • Kanso MCT Margarine 83% 20 g
  • Bourbon vanilla, cinnamon
  • Almonds, chopped 20 g
  • Stevia-erythritol sugar substitute 5 g
  • Almond butter, Rapunzel 35 g
Do you have a question?
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Hotline Germany
0800 181 3537