Chocolate Keto Granola

Recipe: makes about 4-5 cups

Oven temp: 320⁰F or 160⁰C

Optional: makes yummy snack bark, though a tad fragile and keep refrigerated

Chocolate Granola


  • 1 ½ cups chopped pecans toasted
  • ½ cup chopped almonds
  • ½ cup coconut flakes, toasted
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 2 tbl sesame seeds
  • 2 tbl poppy seeds
  • ¼ cup vanilla or chocolate protein powder
  • ½ cup almond butter
  • 2 tblspn tahini (optional)
  • 1 egg, beaten
  • 4 tbls keto sugar syrup
  • ½ tsp stevia drops (optional for extra sweetness)
  • 1 tsp vanilla essence or almond essence (optional)
  • 1 bar unsweetened dark baking chocolate
  • 2 tbl ghee or unsalted butter
  • If too wet add some almond flour at the end and taste before adding raw egg to see if you like it sweeter, add more sugar syrup according to your preference!


In a double boiler add and melt the chocolate bar with the ghee/butter slowly while you prepare the rest of the ingredients.

Preheat oven to 160⁰ C (320⁰F).

Toast the pecans and coconut flakes. This is crucial to the flavour of your granola! Keep a close eye on the toasting, do not overly toast the nuts and coconut.

In a large bowl, mix the nuts and seeds, almond butter and tahini, add the sweetener and protein powder. Taste check!

Check your melting chocolate and give it a stir.

Mix the nut dough well again and add the well beaten egg last. Mix well.

If the chocolate is completely melted, add to nut mix and stir in quickly. If you feel your mix is too wet add a bit of almond flour or other nut flour until you feel happy with the mix. I really winged the measurements and the mix came out great!

Have a square pan lined with parchment paper handy or a very well greased square pan about 20cmx20cm (about an 8×8 inch?).
Tip nut mix in and press down very well.

Bake in oven for 25 to 30 minutes until the chocolate nut mix looks nicely set. 160⁰C/320⁰F

When cooked remove from oven and let cool on a rack for 1 hour do *not* remove from pan. Then refrigerate *in pan* for two hours before breaking into bars or crumbled for granola. Store in fridge.

I aplogise there are not more photos. Only after I started making the granola did I think to blog it, just in case it was tasty and worked out well … and it did!

Feel free to leave out the poppy seeds and sesame seeds, replace with some other of your favourite nuts or seeds. Or add some ground flaxseed!

I found this could be broken up into snack bark as you will see below.

A warm welcome to new subscribers!

A little chat and hello!

I’ve been posting less lately, but I’ll try and be better. I’ve made a few things but not kept track of the recipes when putting them together. Below are a few photos of recent creations.

The keto white chocolate and macadamia cookies are fabulous but were too soft to classify as cookies. But ohhh, such tasty little cookie-cakes!

The carrot cake in the bundt pan was delicious but not strictly keto as carrots are not really good when counting carbs but if you have a wonderful favourite carrot cake recipe and want to splurge – sub the flour for almond flour and use keto sugar and you’ll be good – that’s all I did!

The layered chocolate creamcheese frosted cake was sublime … I cheated and used a keto premix cake but the frosting was mine. Here is the recipe for the frosting from my tweet:

Thank you for being here, I so appreciate it.

This amaryllis was given to me by a neighbour and is blooming at last!

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