Discover how this quick chocolate keto granola recipe (toasted keto muesli) is one of the best keto breakfast recipes that you AND your children will love.
PLUS it can be sprinkled on top of yogurt or keto ice cream for a quick keto dessert.
Keto granola is so versatile. You can eat granola as a quick grab-and-go breakfast, packed in ziplock bags for a tasty crunchy keto snack, or sprinkled over natural yogurt for a quick dessert.
This keto chocolate granola is sugar-free, gluten-free, dairy-free, grain-free, and it's even Paleo granola too. It's perfect for any type for low-carb keto diet.
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Is granola keto?
No, traditional granola (toasted muesli) is made with oats and sugar. Granola is often served with honey and high-sugar fruit.
Oats are a high-carb grain that will raise your blood sugars slowly and steadily for a very long time. Oats are not keto-friendly.
Chocolate keto granola is made with a variety of nuts and seeds and has no added sugar. It is not served with honey and only served with low-sugar fruits such as nutrient-dense berries and natural unsweetened yogurt.
Keto granola nutrition
One serving of keto chocolate granola (30g, approximately ⅓ cup):
2.2g net carbs, (6.2g total carbs, 4g fibre), 17.7g fat, 4.2g protein, 187 calories.
There are serving options below if you want to increase your protein and enjoy a high-protein breakfast.
If you are new here, or new to the keto diet, you may want to see my original Low-carb granola post and read why cereal is the first thing you should stop buying and eating. And discover the top myths that still surround cereal to this day (no. 3 always makes me giggle).
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Ingredients
This is an incredibly adaptable and customisable recipe. You may add whatever combination of coconut, seeds, and nuts that you have on hand.
The nutrition values will differ enormously depending on which combination of seeds and nuts you add, and what quantity.
This easy keto granola recipe has just a few ingredients, many of which you probably already have in your pantry!
Find the exact quantities for this sugar-free granola recipe on the card below.
- coconut oil - is one of my favorite healthy fats
- cocoa powder - unsweetened, with no additives
- granulated sweetener of choice*
- ground cinnamon - optional but delicious
- shredded coconut - make sure you look at the ingredients and choose an unsweetened shredded coconut, as coconut is often sweetened with coconut sugar
- pumpkin seeds
- sunflower seeds
- sliced almonds
- chopped walnuts
- ground flaxseed
*This chocolate keto granola recipe has just enough cocoa and a little sweetener, to make this a sweet keto granola. However, because everyone's taste buds are different, I recommend you add a bit at a time and check to see if it's at your desired sweetness.
Instructions
Putting this keto granola recipe together is so easy! Store-bought keto granola can be expensive but this is quick, easy, adaptable and the whole family will love it.
STEP 1: Make the keto chocolate sauce
First, grab a microwaveable glass bowl and melt coconut oil in it by giving it a quick blast in the microwave for a few seconds. Coconut oil has a low melting point so don't overheat it.
Stir in the sweetener and cinnamon until they are both dissolved.
STEP 2: Mix the seeds and nuts
Next, grab a baking sheet. You may want to have a prepared baking sheet by lining it first with baking parchment paper. Add all of the seeds, nuts, and coconut to the prepared baking sheet, then give it a good stir.
STEP 3: Mix the nuts, seeds, and keto chocolate sauce
Now, get your melted chocolate and coconut oil. Slowly drizzle it over the granola mixture of nuts and seeds on the baking tray.
Carefully stir it up so that the low-carb granola ingredients are all coated with the chocolate wet ingredients and everything is evenly coated.
STEP 4: Bake until golden
Bake the keto granola at 180C/350F for about 20 minutes until it's golden brown.
Note: This low-carb granola can burn easily, so keep a close eye on it! I suggest setting a timer and turning the granola every 3-4 minutes so the nuts and seeds don't burn.
Serving
The easiest way to eat keto granola is with a small amount of full-fat milk (or unsweetened almond milk if you are dairy-free). Or, opt for natural unsweetened yogurt, and some low sugar berries such as raspberries, strawberries, and a few blueberries which are a little higher).
How you decide to serve your sugar-free granola will depend on your daily carb limit.
- If you are on a low-carb diet, you may want to enjoy this with a small glass of full-fat milk.
- If you are on the keto diet, you may want to enjoy keto granola with a small amount of double cream or heavy cream.
- If you are on a high-protein low-carb diet, you may want to add some natural unsweetened yogurt and extra protein powder.
My children like to eat their keto granola with cold milk. Then as winter was setting in, they decided to heat their milk in the microwave and make warm keto "oats".
They also sprinkle this low-carb granola on berries and whipped cream for an after-dinner dessert enjoyed with a keto chocolate sauce or a keto syrup.
Storage
Once your keto granola recipe has been cooked, place the baking tray (sheet pan) on a wire rack to allow the granola to cool completely. Once the granola is cooled, place it in an airtight container.
To store low-carb granola in the summer months, place it in the fridge for up to 2 months. In cooler months, it can be left in a cool part of the kitchen for up to 2 months.
The keto granola recipe can be frozen in an airtight container for up to 6 months.
Variations
Want to customize the recipe to your own preferences? There are so many options on the keto diet! Here's how you can turn this homemade sugar free granola into something different:
- Skip the chocolate - not in the mood for a chocolate keto granola? No problem. Simply skip the cocoa and enjoy cinnamon keto granola instead.
- Swap out the nuts and seeds - in this recipe, you can easily swap out the ingredients to create a one-of-a-kind creation. Take a look at this post on carbs in nuts and seeds and be sure to keep an eye on your total net carbs.
Impact on blood sugar
Want to make keto granola but are nervous it will impact your blood sugar? Well, now we have proof that this homemade keto granola keeps your blood sugar nice and steady!
One reader sent me his stable blood glucose readings after enjoying my low-carb granola recipe with berries and unsweetened yogurt.
More keto granola recipes
For the best low-carb granola recipes and healthy recipes to start your day, these keto recipes will be sure to please everyone in your family.
Some of these delicious recipes are even made in the food processor so clean up is quick and easy.
- The best homemade keto granola recipes (for beginners)
- The original and best keto Grain Free Granola
- Grain free granola bars (blender recipe) - sugar-free, gluten-free, wheat-free, and nutritious. Drizzle with some 90% chocolate or add some orange zest to make them really special.
- Keto peanut butter granola bars
- Coconut free nutty keto granola
- Cinnamon Crunch
- Fennel & Ginger low-carb sugar-free granola
- Orange & Pecan low-carb sugar-free granola
Keto granola FAQ
Erythritol is the most common keto sweetener used in granola recipes. It tastes like sugar and gives a slight crunch that sugar does. However, you can also use whichever sweetener you prefer such as monk fruit, allulose, or stevia.
When the weather is warm (or you have a hot kitchen) keep your granola in an airtight container in the fridge for up to 2 months.
Granola can be left in a cool part of the kitchen for up to 2 months.
The keto granola recipe can be frozen in an airtight container for up to 6 months.
The perfect keto breakfast is low in carbs, high in protein, and with no added sugars. Easy keto breakfast ideas are fried or boiled eggs, keto breakfast chaffles (cheesy waffles), keto almond flour bread, and a keto smoothie.
No, oats are a high-carb grain and are not low-carb or keto. Most grains are avoided on a low-carb keto diet. Oats are a high-carb grain that will raise your blood sugars slowly and steadily for a very long time.
Oats are not keto-friendly. Oats have 67 grams of total carbs per 100g/3.5oz and only 10g of fiber, making them high in net carbs and never found in keto recipes.
Instead of mixing the granola as it cooks, you can press the granola evenly onto the baking sheet and cook at a lower heat so the granola bakes almost like one large piece.
As it cooks, gently break it into keto granola clusters. These big crunchy clusters can be eaten as keto snacks. Keep them in a small container to carry in your bag.
That's OK, this delicious low-carb granola recipe is so adaptable, you can use whichever nut mixture and seeds you prefer. Why not use sliced almonds? Chopped pecans? Seed butter? and drizzle with sugar-free keto maple syrup?
To make a really delicious keto cereal, why not add sugar-free chocolate chips, some vanilla extract, sesame seeds, and serve with almond butter (for extra protein).
Keto granola and low-carb granola can be served with milk or dairy-free milk (such as unsweetened almond milk or coconut milk) if you are dairy free.
Low-carb granola can be eaten for breakfast, lunch, or as a snack BUT you will not get enough protein into your day and you will probably exceed your daily fat limit. If you are unsure how many carbs, protein, and fat to enjoy on your low-carb diet, use the free keto calculator.
Homemade granola made with unsweetened shredded coconut, sunflower seeds, pumpkin seeds, nuts, and coconut oil is the perfect healthy granola.
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📖 Recipe
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Keto Chocolate Granola Recipe
Recipe Video
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Ingredients
- 50 g (¼ cup) coconut oil melted
- 2 tablespoon cocoa powder (unsweetened) unsweetened
- 2 tablespoon granulated sweetener of choice or more, to your taste
- 1 teaspoon ground cinnamon
- 400 g (4 cups) desiccated/shredded coconut unsweetened threads
- 100 g (¾ cup) pumpkin seeds
- 100 g (¾ cup) sunflower seeds
- 100 g (1 cup) almonds (whole) chopped
- 100 g (1 cup) walnut halves/pieces chopped
- 100 g (⅔ cup) ground flaxseed/linseed
Instructions
- Melt the coconut oil in a glass jug then dissolve the sweetener, cinnamon, and cocoa powder in it.
- In a large baking dish, mix all the seeds, nuts, and coconut together.
- Pour the chocolate coconut oil over the coconut, seed, nut mix and stir well so all the granola is coated with the chocolate coconut oil.
- Bake at 180C/ 350F for 20 minutes until golden brown and crisp. The mixture will burn VERY easily, so set your timer and turn the mixture every 3 or 4 minutes.
Notes
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Rachel
I just had to write and tell you that my children LOVE this chocolate granola. they don't even realise it's sugar-free and gluten-free. Thank you for another easy family low-carb recipe.
Melinda
I want to try some form of granola but am allergic to coconut any idea on what I can replace it with that would give the crunch that everyone loves in granola?
Kelly B
Love your Blog. Awesome Recipes here and spend hour's daily to learn bating recipes and CHOCOLATE GRAIN-FREE GRANOLA is my favourite Article.
Grandi
How late bug will this keep and how should it be stored? I’m only feeding myself and the occasional grandchild.
Grandi
That should read “how long will this keep”, sorry...
Libby www.ditchthecarbs.com
With any expiry date, it is temperature dependant. I generally keep it in my pantry for 2 or 3 weeks, or in the summer, in the fridge for 1 month. If the quantity is too large for you, you can change the serving size at the top of the recipe and the quantities will recalculate. Good luck!
Holly
Oh my goodness! Non-keto granola has been my weakness while on keto, but now that I tried this recipe, I will longer be tempted by typical granola! I will make this from now on! It is so delicious! Although I must have a much sweeter tooth than you though because I used 6 T. Swerve and then felt like it needed more of a binder, so I added about 1/4 cup of sugar-free maple syrup. I had to increase the baking time by about 5 minutes. I did make sure to stir it every 4 minutes and checked on it often toward the end to make sure it didn't burn. Once I got the mixture the right toastedness (I think I made that word up?) I let it cool, then put the sheet pan in the freezer. It was absolutely perfect! Then I put it in a glass container and store it in the freezer. I've been eating it by the handful, or should I say handfuls? ha ha Now I need to go buy some heavy cream and pour some on top and eat it like cereal. YUM! One other thing I did to make it a little easier was I put the coconut oil and spices in a large skillet and then just added the coconuts, seeds and nuts to the skillet and stirred it up in there, then spread it on a silipat on my sheet pan.
Libby www.ditchthecarbs.com
FABULOUS!! And yes, I totally think toastedness is a word.