One of the things that many people miss when they cut out the carbs is cereals. Another is things that crunch. Don’t despair! I’ve got you covered on both counts: Chocolate Hazelnut Granola.
A fantastic anytime anywhere dish that you can eat by itself or toss in a bowl with some heavy (double) cream or your favorite nut milk for a delicious, healthy-fat-filled, crunchy yum. It’s seen here with Chocolate Yogurt, but I haven’t given you the recipe for that yet. Gasp! I’ll link it here when I do.
This Chocolate Hazelnut Granola is a perfect snack to keep in a little baggie or Pyrex dish in your purse or bag for when you’re caught out unexpectedly with no choices other than carbage.
While everyone else you know who has not embraced a KETO lifestyle is still eating a few mouthfuls of fat-free, tasteless food that promises to transport them to weight-loss nirvana as they pound on the treadmill for hours and hours every other day to try and lose a few pounds, you’ll be having a Chocolate Hazelnut Granola chocolate-nut-fest and (maybe) lifting heavy things a couple times a week, while watching the pounds melt off.
Oh yeah! KETO life is good.
Chocolate Hazelnut Granola
Author: Carrie Brown | Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Serves: 8
What You Need
- 9 oz. / 250g raw hazelnuts, skins removed and roughly chopped
- 4 oz. / 110g raw, slivered almonds
- 2 ½ oz. / 70g raw sunflower seeds
- 1 oz. / 30g unsweetened flaked coconut
- 8 TBSP whole flax seeds
- 3 oz. / 85g xylitol or erythritol
- 2 TBSP coconut oil, melted
- 1 egg white, whisked until frothy
- ½ cup cocoa nibs
What You Do
- Mix all the nuts and seeds together in a large bowl.
- Warm the erythritol or xylitol and the coconut oil in a pan and stir until the sweetener is melted.
- Pour the oil mixture over the nuts and seeds in the bowl and mix very well, ensuring everything is evenly coated.
- Pour the frothy egg white into the bowl and mix well so that it is evenly distributed.
- Spread the nut mixture evenly on a baking sheet in a ½″ thick layer.
- Bake at 300F in the center of the oven (about 40 minutes) until deep golden brown, stirring and re-spreading every 10 minutes to ensure even coloring.
- Remove from oven and allow to cool completely.
- Add cocoa nibs, stir well and store in an air-tight jar.
Top Recipe Tips
- You can make your granola finer by simply chopping the nuts into smaller pieces. You may need to add extra sweetener and coconut oil to ensure everything is coated since smaller pieces means a larger surface area to coat.
- Take care to let the nuts cool completely before removing from the baking sheet. The sweetener coating them will be extremely hot.
- Don’t panic if the nuts seem soft when they come out of the oven. They crisp up as they cool, and once cold are all crunch all the time.
- Mix heavy (double) cream with equal amounts of water if you like a thinner “milk” on your granola, or are looking to consume less fat than using all heavy cream.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More chocolate recipes
- More nut recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!