Keto Friendly Double Chocolate Chunky Granola!

Keto Friendly Double Chocolate Chunky Granola!
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    [ID] => 12266
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    [post_date] => 2019-02-26 08:58:06
    [post_date_gmt] => 2019-02-26 14:58:06
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    [post_title] => Keto Friendly Double Chocolate Chunky Granola!
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    [post_name] => keto-friendly-double-chocolate-chunky-granola
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    [post_modified] => 2019-02-26 08:58:06
    [post_modified_gmt] => 2019-02-26 14:58:06
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    [guid] => http://llbalanced.com/?post_type=recipe&p=12266
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02.26
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TOTAL TIME :50minutes15minutes25minutes
8servings
INGREDIENTS
  • DRY INGREDIENTS
  • 3/4 cup raw macadamia nuts (linked below)
  • 3/4 cup raw walnuts (linked below)
  • 1/2 cup unsweetened shredded coconut (linked below)
  • 2 tablespoons hemp seeds (linked below)
  • 2 tablespoons chia seeds (linked below)
  • 2 tablespoons dutch-processed cocoa powder* (linked below)
  • 1 scoop Ancient Nutrition Chocolate Multi Collagen Powder (linked below; sub 2 more tbsp cocoa plus 2 more tbsp monkfruit)
  • 3 tablespoons monkfruit sweetener (linked below)
  • 1/4 cup coconut flour (linked below)
  • 3/4 teaspoon ground cinnamon (linked below)
  • pinch celtic sea salt (linked below)
  • 3/4 cup stevia-sweetened chocolate chips (linked below; sub 3 ounces chopped chocolate)
  • WET INGREDIENTS
  • 2 large room temperature eggs
  • 6 tablespoons butter, melted (sub melted coconut oil, linked below)
  • 1 teaspoon vanilla extract (linked below)
  • OPTIONAL:
  • maldon sea salt for sprinkling on top
DIRECTIONS
  1. Preheat oven to 275 degrees F and line a baking sheet with nonstick parchment paper.
  2. Roughly chop macadamia nuts and walnuts and add them to a large mixing bowl, along with all remaining dry ingredients. Stir to evenly incorporate.
  3. Crack eggs into a smaller mixing bowl and check for shells. Add melted butter and vanilla and stir until creamy.
  4. Add wet ingredients to dry and stir until it forms a sticky “batter”. Add to your lined baking sheet and form it into a ball, then top with another piece of parchment. Use your hands or a rolling pin (recommended) to spread batter into an even layer approximately ½” thick.
  5. Bake for 50 minutes, and as soon as it comes out, sprinkle evenly with chocolate chips/chunks and Maldon salt, if using. Allow to cool at room temperature for 10 minutes, then refrigerate for 25 minutes, or until chocolate is solid (I put a dish towel under the baking sheet when I refrigerate it). Once cooled, break granola into chunks and enjoy!
  6. Granola will keep tightly sealed (completely cooled) at room temperature for two days, then another four days in the fridge.
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