Keto Chocolate Granola
Indulge in a guilt-free treat with this Keto Chocolate Granola, a low-carb, nutrient-packed snack that’s perfect for breakfast or on-the-go munching. Featuring an irresistible combination of crunchy almonds, pecans, pumpkin seeds, and sunflower seeds, this granola is coated in a rich blend of cocoa powder and a hint of erythritol to provide a chocolatey sweetness without the sugar. Enhanced with a touch of vanilla and a sprinkle of chopped dark chocolate, it’s oven-baked to golden perfection for a crisp, satisfying texture. Free from grains and refined sugars, this keto-friendly recipe is quick to make, ready in just 40 minutes, and stores well for up to two weeks. Whether enjoyed as a cereal with almond milk, sprinkled atop yogurt, or savored by the handful, this homemade chocolate granola makes sticking to your ketogenic lifestyle both delicious and effortless. Keywords: keto granola, chocolate granola, low-carb snack, healthy breakfast, keto-friendly recipe.
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 1 cup Almonds
- 1 cup Pecans
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.25 cup Flaxseed meal
- 0.25 cup Cocoa powder
- 0.25 cup Erythritol granulated sweetener
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 0.25 teaspoon Salt
- 0.5 cup Chopped dark chocolate (at least 70% cocoa)
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a food processor, add the almonds and pecans and pulse a few times until they are roughly chopped. Be careful not to over-process them into a fine powder.
In a large mixing bowl, combine the chopped nuts with unsweetened shredded coconut, sunflower seeds, pumpkin seeds, and flaxseed meal.
In a small saucepan over low heat, melt the coconut oil, then stir in the cocoa powder, erythritol sweetener, and vanilla extract until well combined.
Pour the chocolate mixture over the dry ingredients in the mixing bowl, and add the salt. Stir everything together until the dry ingredients are completely coated with the chocolate mixture.
Spread the mixture evenly onto the prepared baking sheet, pressing it down slightly to form a single layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden and fragrant. Keep an eye on it to prevent burning.
Once baked, remove from oven and allow the granola to cool on the baking sheet. It will become crispier as it cools.
After cooling, stir in the chopped dark chocolate.
Store the keto chocolate granola in an airtight container at room temperature for up to two weeks, or refrigerate for longer freshness.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 64% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
