Chocolate Keto Granola Recipe … Yum!

Posted by AN Wholesale on

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!

Nutrition Facts

Servings: 1
Calories: 457
Total 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)

Chocolate Keto Granola

Recipe by Laura Lea Balanced

Serves: 4

Prep Time: 20 minutes

Time: 2 hours

Dry 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
Wet Ingredients:
  • 2 large room temperature eggs
  • 6 tablespoons butter, melted (sub melted coconut oil,)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 275 degrees F and line a baking sheet with nonstick parchment paper.
  2. Roughly chop macadamia nuts and walnuts and add them to a large mixing bowl, along with all remaining dry ingredients. Stir to evenly incorporate.
  3. Crack eggs into a smaller mixing bowl and check for shells. Add melted butter and vanilla and stir until creamy.
  4. 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.
  5. 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!
  6. Granola will keep tightly sealed (completely cooled) at room temperature for two days, then another four days in the fridge.