Keto Chocolate Coconut Granola Clusters
These crunchy chocolate coconut granola clusters are perfect for snacking or topping yogurt. A low carb and keto friendly treat the whole family will love.
Ingredients
- 1 cup Unsweetened Coconut Flakes
- 3/4 cup Chopped Pecans
- 1/2 cup Sliced Almonds
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Chia Seeds
- 3 tbsp Coconut Oil, melted
- 2 tbsp Almond Butter
- 3 tbsp Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 tbsp Sugar-Free Dark Chocolate Chips
Instructions
- Preheat your oven to 300F and line a baking sheet with parchment paper.
- In a large bowl, combine the coconut flakes, chopped pecans, sliced almonds, cocoa powder, chia seeds, and salt. Toss until the cocoa powder is evenly distributed.
- In a small bowl, stir together the melted coconut oil, almond butter, powdered erythritol, and vanilla extract until smooth. Pour this over the dry mixture and stir thoroughly until every piece is coated.
- Spread the granola onto the prepared baking sheet in an even layer. Press it down firmly with the back of a spatula to compact it. This is the key to getting large, crunchy clusters.
- Bake for 20 to 25 minutes until the granola smells toasty and feels dry on top. Do not stir during baking.
- Remove from the oven and sprinkle the sugar-free dark chocolate chips over the hot granola. Let them sit for 2 minutes, then use a fork to gently swirl the melted chips across the surface.
- Let the granola cool completely on the baking sheet without touching it. Once fully cooled and hardened, break into large clusters. Store in an airtight container for up to 2 weeks.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 6gProtein: 4gFat: 21g
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