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Home/Blog/Chocolate Keto Granola Recipe … Yum!
Chocolate Keto Granola Recipe … Yum!
By Dr. Josh Axe
October 19, 2020
Granola is a breakfast favorite that can be hard to give up when going low carb or keto. Luckily, our paid influencer friend Laura Lea wrote a recipe for a keto granola that will satisfy the craving (while getting a half-serving of collagen!).
We included Multi Collagen Chocolate to add flavor, natural sweetness and 9 grams of protein from pasture-raised, wild-caught sources. The chunks are a little crispy around the edges, soft in the middle and every bite is studded with chocolate. We love enjoying a bowl of this granola topped with a generous drizzle of almond or peanut butter and almond milk.
Give this keto granola recipe a try, and tag @lauraleabalanced and @ancientnutrition on IG so we can see your creations!
Servings: 1Calories: 457Total Fat 39.3g Saturated Fat: 10.7g Cholesterol: 0mg Sodium: 66mg Total Carbohydrate: 29.9g Dietary Fiber: 12.3g Total Sugars: 2.1g Protein: 12.7g Calcium: 86mg (7% DV)Iron: 6mg (32% DV)Potassium: 283mg (6% DV)
Recipe by Laura Lea Balanced
Serves: 4
Prep Time: 20 minutes
Time: 2 hours
Dry Ingredients:
½ cupraw macadamia nuts
½ cupraw walnuts
½ cupunsweetened shredded coconut
2tablespoonshemp seeds
2tablespoonschia seeds
2tablespoons Dutch-processed cocoa powder
3tablespoonsmonkfruit sweetener
¼ cupcoconut flour
¾ teaspoonground cinnamon
pinch sea salt
½ cupstevia-sweetened chocolate chips
Wet Ingredients:
2largeroom temperature eggs
6tablespoonsbutter, melted(sub melted coconut oil,)
1teaspoonvanilla extract
Directions:
Preheat oven to 275 degrees F and line a baking sheet with nonstick parchment paper.
Roughly chop macadamia nuts and walnuts and add them to a large mixing bowl, along with all remaining dry ingredients. Stir to evenly incorporate.
Crack eggs into a smaller mixing bowl and check for shells. Add melted butter and vanilla and stir until creamy.
Add wet ingredients to dry and stir until it forms a sticky “batter”. Add to your lined baking sheet and form it into a ball, then top with another piece of parchment. Use your hands or a rolling pin (recommended) to spread batter into an even layer approximately ½” thick.
Bake for 50 minutes, and as soon as it comes out, sprinkle evenly with chocolate chips/chunks. Allow to cool at room temperature for 10 minutes, then refrigerate for 25 minutes, or until chocolate is solid (I put a dish towel under the baking sheet when I refrigerate it). Once cooled, break granola into chunks and enjoy!
Granola will keep tightly sealed (completely cooled) at room temperature for two days, then another four days in the fridge.
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