Gluten Free Egg Free Low Carb Vegetarian Paleo Keto

This keto granola recipe has all the taste of Nutella in a healthy snack. It's an easy recipe to make and is a great low carb breakfast or snack.

Apart from the delicious taste, this chocolate hazelnut granola makes a great protein snack or breakfast at just under 10g protein per serving. No sugar, low carbs, all taste. What's not to love!

The best thing about this chocolate hazelnut granola for me is to enjoy it in a bowl with almond (or coconut) milk for breakfast. It makes the milk change to a chocolate colour and you are transported to a childhood breakfast!

What is keto granola?

Granola normally has oats in it, so to make it keto, the oats are omitted and extra seeds and nuts are used. Traditional granola can sneak sugar into it, even in the form of maple syrup. With this hazelnut granola recipe, a low carb brown sweetener is used instead.

How to make this keto vegan

Most low carb granola recipes can easily be made keto vegan With this recipe all you need to change to make it keto vegan is to omit the chocolate and replace it cocoa nibs. Voila!

Recipe Tips

Store the granola in the fridge and it will keep deliciously firm!

This is a recipe that can be adapted to your own tastes. Keep the cocoa, hazelnuts and almond butter as the base and go free with other nuts and seeds! Add a spice or too such as cinnamon!

More low carb granola recipes

Low Carb Granola

Blueberry Pecan Granola

No Bake Hemp Seed Granola

Keto Hazelnut Granola

A grain free, sugar free granola with the taste of Nutella

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine Vegetarian

Servings servings

Calories 333 kcal

Ingredients

1 cup hazelnuts chopped
1 cup almond butter

¼ cup cocoa powder unsweetened
½ teaspoon salt
½ cup pumpkin seeds

½ cup desiccated coconut unsweetened
½ cup chocolate chips high cocoa solids
½ cup hemp seeds

1 teaspoon vanilla extract
¼ cup brown monkfruit sweetener

Instructions

Preheat the oven to 150C/300F degrees.

Line a baking pan with parchment paper (I used an 8-inch square brownie tin)
In a medium bowl, add the chopped hazelnuts, cocoa powder, salt, pumpkin seeds, desiccated coconut, chocolate chips, brown monk fruit sweetener and hemp seeds. Mix with a spatula.
Add the almond butter and mix until combined. If the mixture is too stiff add ⅓ cup of water.

Spoon into the baking tin and press down evenly.
Bake for 25-30 minutes until slightly firm.
Remove from the oven and set aside to cool before cutting into pieces.

Notes

8 servings works out to be about 56g which is just over half a cup at 7g net carbs

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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