Granola is a breakfast favourite that can be hard to give up when going low carb or keto. Luckily, our friend Laura Lea wrote a recipe for keto-friendly granola that will satisfy the craving (while getting your collagen!). We included Multi Collagen Chocolate to add flavour, natural sweetness and 9 grams of protein from grass-fed 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.
Keto-Friendly Chocolate Granola
Recipe by: Laura Lea Balanced
Time: 90 minutes
- ¾ cup raw macadamia nuts
- ¾ 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
- ¾ 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.