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!
Total Fat 39.3g
Saturated Fat: 10.7g
Total Carbohydrate: 29.9g
Dietary Fiber: 12.3g
Total Sugars: 2.1g
Calcium: 86mg (7% DV)
Iron: 6mg (32% DV)
Potassium: 283mg (6% DV)
Chocolate Keto Granola
Recipe by Laura Lea Balanced
Prep Time: 20 minutes
Time: 2 hoursDry Ingredients:
- ½ cup raw macadamia nuts
- ½ cup raw walnuts
- ½ cup unsweetened shredded coconut
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 2 tablespoons Dutch-processed cocoa powder
- 1 scoop Multi Collagen Protein Chocolate
- 3 tablespoons monkfruit sweetener
- ¼ cup coconut flour
- ¾ teaspoon ground cinnamon
- pinch sea salt
- ½ cup stevia-sweetened chocolate chips
- 2 large room temperature eggs
- 6 tablespoons butter, melted (sub melted coconut oil,)
- 1 teaspoon vanilla extract
- 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.