Cinnamon Hazelnut Crunchy Clusters Low Carb Snack

Entire recipe (about 4 cups) has 25.12 net carbs @ 3.14 net carbs per ½ cup serving 
These yummy crunchy clusters are great alone as a snack or with almond milk as cereal.

Cinnamon Hazelnut Crunchy Clusters

In a bowl combine;

1/3 cup unsweetened fine shred coconut 
2 or 3 tablespoons heavy cream
1/3 cup Erythritol + 3-4 tablespoons Xylitol + 20 drops Stevia clear liquid.(adjust for your preferred sweetness)
1 teaspoon vanilla

In another bowl combine; 
2 cups coarse chopped blanched hazelnuts

1/3 cup hazelnut meal
1/3 cup ground golden flax seeds
1/2 teaspoon salt
1-2 teaspoon cinnamon

In a large bowl; 
2 room temperature egg whites 

Preheat oven to 325*.

In a bowl add coconut, sweeteners, cream and vanilla extract mix to combine. Set aside. Grind flax seeds in coffee grinder. In another bowl measure 1/3 cup of ground flax seed and mix with hazelnut meal (make your own by using a hand held rotary cheese grater on fine setting), chopped hazelnuts, cinnamon and salt. Set aside. In a large bowl whisk egg whites until frothy, add coconut mixture, mix. Next, add hazelnut mixture and mix well. Crumble sticky mixture onto parchment paper lined large cookie sheet. Place on center rack of oven, bake for 15-25 minutes or until lightly browned. Remove from oven and mix around breaking up any large chunks. Continue baking in 250 degrees oven for ½ hour to an hour checking and mixing every 10-15 minutes until dry and crunchy. Shut oven off but leave cookie sheet in until completely cooled. Store in airtight container. Baking time will vary depending on the humidity and oven performance.

Other Flavors I'm working on.

Blueberry Pecan Crunchy Clusters

Crunchy Nut and Seed Clusters