Indulge in Keto Chocolate Granola: The Ultimate Crunchy & Guilt-Free Snack!

If you're looking for low-carb breakfast recipes, this keto chocolate granola recipe is a must-try! It's a chocolate version of one of the most beloved foods, but without the carbs. This low-carb granola is the perfect addition to your snack supply.

Why Choose Keto Chocolate Granola?

More and more people are seeing the difference in their health with eating keto and/or sugar-free. This homemade grain-free granola is easy to make and full of chocolate flavor. It’s a healthy version of cocoa puffs because you still have the crunch and the chocolate! Add a splash of your favorite milk and you’ll amazed at how much better this homemade granola tastes compared to store-bought. This keto chocolate granola is a quick grab-n-go snack. There really isn't much difference between a store bought granola full of sugar and this version.

Key Benefits

Low Carb: Ideal for those following a ketogenic diet.
Grain-Free: Suitable for individuals with gluten sensitivities.
Customizable: Easily adaptable to your favorite nuts, seeds, and sweeteners.
Quick & Easy: Ready in about fifteen minutes!
Freezable: Yup! Freeze this yummy low carb chocolate granola to keep it for a rainy day!

Ingredients You'll Need

This recipe requires just a few regular pantry ingredients:

Nuts: Macadamia nuts, pecans, almonds (or any type of nut like walnuts, peanuts, brazil nuts, pili nuts).
Seeds: Hemp seeds, chia seeds, pumpkin seeds, sunflower seeds.
Shredded Coconut: Unsweetened coconut flakes (or shredded or desiccated coconut).
Sweetener: Lakanto, Swerve, or Erythritol (sugar-free sweetener).
Cocoa Powder: For that rich chocolate flavor. Cacao Bliss is also a great option.
Egg Whites: The binder for the granola to hold it all together.
Coconut Oil: Adds moisture and helps with clumping.
Spices: Salt, cinnamon, nutmeg.
Vanilla Extract: For enhanced flavor.

Step-by-Step Instructions

Here’s how to make this delicious keto chocolate granola:

Preheat and Prepare: Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
Chop Nuts: Roughly chop the pecans (2 cups). Coarsely chop (leaving some large chunks) the almonds, pecans and sunflower seeds in your food processor, blender or using a knife. If you're using a food processor or blender, pulse to coarsely chop them.
Combine Dry Ingredients: Add them to a large bowl with the shredded coconut (3 cups) and stir.Add macadamia nuts, chopped pecans, sliced almonds, pumpkin seeds, sunflower seeds, chia seeds and hemp hearts to a large bowl. Stir together with sweeteners and cocoa powder.
Mix Wet Ingredients: In a small bowl stir the salt (1/2 teaspoon), cinnamon (1 teaspoon), nutmeg (1/4 teaspoon), egg whites (2), coconut oil (2 tablespoons), cocoa powder (6 tablespoons) , erythritol (1/4 cup) and vanilla extract (1 teaspoon). In a medium bowl, beat egg whites with an electric mixer until soft peaks form.
Combine Wet and Dry: Pour contents of the small bowl over the coconut and pecans and stir to combine. Add beaten egg whites to the nut and seed mixture and mix until combined.
Spread and Bake: Evenly spread granola mixture onto a parchment lined baking sheet. Spread the granola in an even layer on the baking sheet.Bake for 6 minutes, then rotate the baking sheet in the oven.Bake for 6 more minutes. You’ll know the granola is done when the edges start to brown. Bake in the oven for 10 minutes or until desired crunch is achieved.
Cool and Break: Let cool completely at room temperature until the granola hardens. Break into bite sized pieces. Set the pan on a cooling rack to cool and break into pieces with a spoon, leaving large chunks if you like.

Alternative Baking Methods

Fast Bake: Follow the instructions above for baking at 375°F (190°C) for about 12 minutes.
Slow Bake: Bake in a preheated oven to 200°F (93°C) uncovered for 4 hours or until dry and crispy.

Customization Options

This homemade chocolate granola recipe is completely customizable. Don’t like pecans? Leave them out or substitute with brazil nuts.

Read also: Easy Low-Carb Cheese Crackers

Nut & Seed Variations

Absolutely! You can substitute any of your favorite nuts like walnuts, cashews, or even hazelnuts. Just keep the total amount similar to ensure the granola has the right texture.

Nuts: Almonds, pecans, macadamia nuts, walnuts, cashews, hazelnuts, brazil nuts, pili nuts, peanuts.
Seeds: Sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, flaxseed.

Sweetness Level

Definitely! You can add more or less of the sugar-free sweeteners based on your taste preference.

Like yours sweeter? Simply add more sweetener, as much as you like. I usually add just 3 to 6 tablespoons of maple syrup or honey so it's not too sweet to eat for breakfast, but if I want to have it as a snack add about 6 to 10 tablespoons instead.

Vegan Option

You can replace the egg whites with a flaxseed meal or chia seed gel. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 15 minutes until it thickens.

Additions

Consider adding some of these options to make this healthy chocolate granola cereal even more amazing.

Chocolate Chips: Vegan and Paleo chocolate chips.
Cacao Nibs: For a boost of antioxidants.
Spices: Flaky sea salt after baking.

Make Clusters

Love big clumps in your granola? Drizzle with melted chocolate after it comes out of the oven, then refrigerate it and break it into large and chunky chocolate granola clusters.

How to Serve

There SO many ways to eat this keto chocolate granola! This chocolate granola is the PERFECT ingredient to have on hand for a quick and easy low carb breakfast.

As a Cereal: With unsweetened almond milk or coconut milk.
As a Topping: Over yogurt, coconut yogurt.
As a Snack: Eat it by the handful for a quick pick-me-up.
In Recipes: Granola bark, trail mix.
On the Go: For a to-go option, try this nifty hack using mason jars and a fruit cup.

Storage Tips

Store granola in an air tight container for 2-3 weeks. Granola will stay fresh longer if stored in the refrigerator or freezer.

Pantry: In your pantry, store it in a large mason jar or airtight container and it should stay crunchy and fresh for roughly 4 to 6 months.
Refrigerator: If you want it to last longer, you can refrigerate it for up to a month.
Freezer: Granola will stay fresh longer if stored in the refrigerator or freezer. You can also keep it refrigerated or frozen in an airtight container or ziplock bag, and it will keep well for at least 1 year.

Savory Granola Option

Looking to make this grain free granola your own special way? Turn this into savory granola. Savory granola is an awesome topping for salads, soups, and casseroles.

Health and Wellness

This wholesome, crunchy, nutty Chocolate Coffee Keto Granola is low carb, made from nutrient-rich nuts and seeds, it’s loaded with flavor. Nuts contain great dose of vitamins and minerals that are good for your health, including some that aren’t found in as much abundance in other foods, such as magnesium, selenium, and manganese. Nuts can also be a great source of fiber, which isn’t the case for other high-fat keto foods. Here’s the important thing to note, nuts are generally low carb when eaten in small quantities.

Read also: Magnesium Supplements for Keto

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