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Pouring milk to a glass of keto granola

Low Carb Chocolate Granola

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 Servings
Calories 426kcal



  • Preheat oven to 375 F and line 2 baking sheets with parchment paper.
  • Roughly chop the pecans (2 cups).
  • Add them to a large bowl with the shredded coconut (3 cups) and stir.
  • In a small bowl stir the salt (1/2 teaspoon), cinnamon (1 teaspoon), nutmeg (1/4 teaspoon), egg whites (2), coconut oil (2 tablespoons), cocoa powder (6 tablespoons) , erythritol (1/4 cup) and vanilla extract (1 teaspoon).
  • Pour contents of the small bowl over the coconut and pecans and stir to combine.
  • Spread in a thin and even layer on prepared baking sheets.
  • Bake for 6 minutes, then rotate the baking sheet in the oven.
  • Bake for 6 more minutes. You’ll know the granola is done when the edges start to brown. Remove from the oven and allow it to cool on the baking sheet.
  • Once cooled and hardened, use your hands to break up the granola into bite sized pieces.
  • Store in the fridge, and enjoy!


  • Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
  • Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Nutritional information. This recipe makes about 4 cups of  granola (will vary depending on how chopped the nuts are) which would make 1 serving  1/2 cup:


Calories: 426kcal | Carbohydrates: 14g | Protein: 6g | Fat: 42g | Fiber: 9g | Sugar: 4g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com