Imagine a breakfast so decadent, so rich with chocolatey goodness, that you'll forget you're even on a keto diet! This Nutty Chocolate Keto Granola isn't just another health food—it's a game-changing morning treat that transforms your typical boring breakfast into a crunchy, nutty, chocolate-packed experience. Packed with wholesome nuts, sprinkled with unsweetened cocoa, and sweetened just right, this granola is about to become your new morning obsession that keeps you full, satisfied, and totally on track with your low-carb lifestyle.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 cups nuts (almonds, pecans, walnuts)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, roughly chop the mixed nuts into smaller, uneven pieces. This will create varied texture in the final granola and help ingredients bind together.
- Melt the coconut oil in a small saucepan over low heat or in the microwave until completely liquid. Remove from heat and let cool slightly.
- Add unsweetened cocoa powder, erythritol, vanilla extract, and salt to the melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined, ensuring no cocoa powder lumps remain.
- Pour the chocolate mixture over the chopped nuts and coconut flakes. Stir gently but thoroughly to ensure every nut and coconut flake is evenly coated with the chocolate mixture.
- Spread the mixture in a single, even layer on the prepared baking sheet. Use a spatula to create a uniform thickness, which helps achieve consistent toasting.
- Bake in the preheated oven for 18-20 minutes, stirring once halfway through to ensure even browning and prevent burning. The granola will become fragrant and slightly darker when done.
- Remove from oven and let cool completely on the baking sheet. The granola will crisp up as it cools, creating a satisfying crunch.
- Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks.
Tips
- Nut Selection Matters: Use a mix of nuts like almonds, pecans, and walnuts for maximum flavor complexity and nutritional diversity.
- Low and Slow is the Way to Go: Bake at 325°F to prevent burning and ensure even toasting of your nuts and coconut flakes.
- Stir Midway: Always stir your granola halfway through baking to guarantee uniform browning and prevent any burnt spots.
- Cooling is Crucial: Let the granola cool completely on the baking sheet to achieve that perfect crispy texture.
- Storage Tip: Keep in an airtight container at room temperature, and it'll stay fresh and crunchy for up to two weeks.
- Customization Option: Feel free to adjust sweetener levels to suit your taste, but remember to keep it keto-friendly!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 10g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 0mg
