Keto Hazelnut and Chocolate Granola
Indulge in a guilt-free breakfast or snack with this delightful Keto Hazelnut and Chocolate Granola—a perfect blend of rich, nutty flavors and a hint of chocolatey decadence. This low-carb, sugar-free granola is packed with crunchy hazelnuts, almonds, pecans, and sunflower seeds, balanced by nutrient-rich chia and flaxseeds for added texture and health benefits. Unsweetened shredded coconut adds a tropical touch, while cacao nibs and cocoa powder infuse deep chocolate tones. Sweetened with keto-friendly erythritol and held together with melted coconut oil, this granola bakes to golden perfection in just 20 minutes. Serve it with almond milk, yogurt, or enjoy it on its own for a satisfying, crunchy treat that fits seamlessly into your ketogenic or low-carb lifestyle. Perfect for meal prepping, it's easy to store and stays fresh for up to two weeks.
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Recipe Information
Ingredients
- 1 cup raw hazelnuts
- 1 cup raw almonds
- 1 cup unsweetened shredded coconut
- 0.5 cup pecans
- 0.5 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 0.5 cup cacao nibs
- 2 tablespoons unsweetened cocoa powder
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 0.25 cup erythritol sweetener
- 0.25 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the hazelnuts, almonds, and pecans until they are roughly chopped, but not too fine. You want some small pieces and some larger chunks.
Transfer the chopped nuts into a large mixing bowl and add the shredded coconut, sunflower seeds, chia seeds, flaxseeds, cacao nibs, and salt. Mix well to combine the dry ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the cocoa powder, vanilla extract, and erythritol until smooth.
Pour the coconut oil mixture over the dry ingredients and stir until everything is well coated.
Spread the mixture evenly across the prepared baking sheet. Press down lightly with a spatula to help form clusters.
Bake in the preheated oven for about 20 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and fragrant. Watch closely to prevent burning.
Remove from the oven and allow it to cool completely on the baking sheet to let the granola crisp up.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.5 g | 492% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 57.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 85.7 g | 306% | |
| Total Sugars | 25.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4078 mg | 87% | |
*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.
