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If you’ve ever had reservations about having chocolate for breakfast, I strongly urge you to put them aside and try this keto granola. This grain-free and sugar-free granola is flavoured with cacao which is mineral reach and a great natural energy boost, perfect for the mornings.
This stuff is incredibly moreish. While I love it at breakfast time, I also love to eat a small handful of clusters for a quick pick-me-up during the day.
If eating at breakfast, I personally find dairy yoghurt to be a bit too tart with the chocolate flavour of this low-carb granola, so I like to instead have it with coconut yoghurt or unsweetened almond milk.
Hands-on Overall
Serving size about 1/3 cup
Nutritional values (per about 1/3 cup)
Net carbs5.6 grams
Protein9.7 grams
Fat24.8 grams
Calories302 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs13.3 gramsFiber7.7 gramsSugars2.2 gramsSaturated fat8.7 gramsSodium73 mg(3% RDA)Magnesium125 mg(31% RDA)Potassium298 mg(15% EMR)
Ingredients (makes 12 servings, about 4 cups)
Instructions
- Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Mix the cacao and hot water and stir until a thick paste forms.
- Mix in the nut butter, then the maple syrup and melted coconut oil. Add in the salt and stir until combined.
- Add the nuts, seeds, coconut flakes and almond meal to a large bowl, and stir to combine.
- Pour over the chocolate mixture, and stir to coat evenly. Spread over a lined baking tray and bake until the granola feels firm to touch, around 40-50 minutes.
- Let cool completely on the tray before breaking it up — this will result in granola “chunks”. Store in a sealed container up to three weeks.
- Eat on its own as a snack or serve with yogurt, coconut yogurt or unsweetened almond or cashew milk. Store at room temperature for up to a month or freeze for up to 6 months.
Chocolate Granola Clusters
Step by Step
Ingredients
Instructions
- Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Mix the cacao and hot water and stir until a thick paste forms.
- Mix in the nut butter, then the maple syrup and melted coconut oil. Add in the salt and stir until combined.
- Add the nuts, seeds, coconut flakes and almond meal to a large bowl, and stir to combine.
- Pour over the chocolate mixture, and stir to coat evenly. Spread over a lined baking tray and bake until the granola feels firm to touch, around 40-50 minutes.
- Let cool completely on the tray before breaking it up — this will result in granola “chunks”. Store in a sealed container up to three weeks.
- Eat on its own as a snack or serve with yogurt, coconut yogurt or unsweetened almond or cashew milk. Store at room temperature for up to a month or freeze for up to 6 months.
Nutrition (per serving, about 1/3 cup)
Calories302kcal
Net Carbs5.6g
Carbohydrates13.3g
Protein9.7g
Fat24.8g
Saturated Fat8.7g
Fiber7.7g
Sugar2.2g
Sodium73mg
Magnesium125mg
Potassium298mg
Detailed nutritional breakdown (per about 1/3 cup)
| Total per about 1/3 cup |
| 5.6 g | 9.7 g | 24.8 g | 302 kcal |
| Almonds, nuts (flaked, sliced) |
| 0.3 g | 0.9 g | 2.1 g | 24 kcal |
| Cashew nuts, cashews |
| 1.6 g | 1.1 g | 2.6 g | 32 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.7 g | 1.9 g | 1.2 g | 31 kcal |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) |
| 1.4 g | 2.7 g | 5.3 g | 59 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.2 g | 25 kcal |
| Lakanto Maple Syrup, monkfruit sugar substitute |
| 0.2 g | 0 g | 0 g | 5 kcal |
| Almond butter (organic, unsweetened) |
| 0.7 g | 2 g | 5.2 g | 69 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6 g | 54 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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