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 1/3 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).
COOKBOOKS – MEAL PLANS – PANTRY
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.
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.
COOKBOOKS – MEAL PLANS – PANTRY
Keto Chocolate Granola Recipe
Equipment
- Measuring cups and spoons
- Baking sheets – non stick
Ingredients
- 50 g coconut oil melted
- 2 tbsp cocoa powder (unsweetened) unsweetened
- 2 tbsp granulated sweetener of choice or more, to your taste
- 1 tsp ground cinnamon
- 400 g desiccated/shredded coconut unsweetened threads
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 100 g almonds (whole) chopped
- 100 g walnut halves/pieces chopped
- 100 g 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.
Video
Notes
Nutrition
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i love all your recipes… thanks so much
Ah, you have made my day. Thank you so much for the kind feedback. Libby x
Delicious… before, during and after cooking!!! Great to have with yoghurt instead of fruit or with one of your chia breakfast recipes, for breakfast, lunch or desert!
Yum! I can see why your kids want to eat it! Looks delicious!
I was recently diagnosed prediabetic. My doctor told me to try to eat lchf as much as I possibly can. Most days I get it right. Saturday my hubby gave me half a cup of custard. Yesterday I paid the price. Was sick and hurting. So I tossed all our carb foods to the chickens. This is what my carb addicted four year old ate for breakfast with me this morning, and he asked for more! THANK YOU for sharing your recipes!
Thanks Mel for the kind feedback, I love it when I hear these stories. (And I’d love to see your chickens grow with all those carbs 😉 )
just made this, it is amazing!
This granola is amazing! Made it today and have been eating it right out of the bowl. Will be mixing it with Greek yogurt and berries in the morning. Outstanding recipe…love, love love!!
This looks so amazing! I’m going to make it this weekend. Should you store it in the fridge? I live in Wellington, and it gets up to 45 degrees celcius here in the summer, so I’m scared it goes off. How long will it keep?
I guess when it gets that hot, then yes keep it in the fridge. It generally last a few weeks if it’s in my pantry in Auckland, probably less in summer.
Just wondering can you/how do you store this? Thanks…ps… I love this website
It just keeps in our pantry because it doesn’t stay around for long enough to go off. I would imagine in a warm country you may have to keep it in the fridge. So glad you like the website. Thank you. Libby.
I would prefer to use xylitol for a sweetner. How much should I use?
Sorry it’s so hard to say as I have never used xylitol and the amount required will be according to how sweet you like recipes. Keep on adding it as you would for other recipes and taste occasionally.
Awesome recipe! Hubby is slow to come over to my style of eating but he loves this for brekkie so I have made it over & over. My other favourite go to recipe is your Curried Coconut Chicken with cashew Cauliflower Rice – yum! You have a great website & a lovely writing style – thank you for putting so much effort into it. x
Aw thanks honey. I feel like I’m just kinda winging it here. What started out as a hobby/way to help others has really taken off in a way I hadn’t expected, so to find out I have a writing ‘style’ makes me smile. 🙂 Have a great day Shirley x
Thanks so much for the great recipes. My son won’t eat anything with visible “bits” or an inconsistent texture. Do you think I could put all the seeds, coconut, etc into a food processor before adding the oil mixture? Thanks again 🙂
If you did it before baking, it would probably turn into nut sludge, so what I would do is cook it as per the recipe then once it has cooled and gone crunchy, pulse it in the food processor. That would turn the granola/muesli from crunchy large flakes into a finer mix so hopefully he won’t notice the ‘bits’. If this works, and he likes the taste, each time pulse a tiny little bit less so he gets used to tiny ‘bits’. This is what I do with my children when they were a bit picky, work on one aspect at a time so we didn’t have world war 3 on our hands. Let me know how you get on 🙂
I made it today & completely forgot to add the coconut – what a doofus! Still tastes great though but will add it next time. I had 35g as a serving, hope that’s not too greedy!
Love your website – discovers it only recently. I started low carb/low sugar about 5 months ago & have lost 2 stone – so this website is such a help with recipes!
Hey thanks Louise for that glowing reference (and you’re not a doofus – we all totally miss and ingredient off sometimes 😉 Awesome progress x
Can you use coconut sugar as your sweetener?
Personally i wouldn’t because coconut sugar raises your blood sugars just as much as table sugar, but if that is your sweetener of choice, then absolutely this could be made with coconut sugar. Enjoy 🙂
Love your recipes!.
Thank you Kelly, that is super kind x
Would “baking” this in a dehydrator work so you don’t have to worry about burning? It looks good.
I’ve never used a dehydrator, I’ll see if anyone else here can add their advice if a reader has one?
Most recipes on line for this type of granola use dehydrated for the recipe. I would think so since dehydrated dry at low temps.
This is my new favorite! (I made the Grain Free Granola first) Just enough chocolate and sweet. Had it with some almond/coconut milk as a “dessert” and can’t wait to try it with Greek yogurt for breakfast!
Hi Libby, this sounds amazing but how much does 1/8th of a cup of cocoa weigh? I made the cinnamon crunch and that was wonderful – much nicer than any cereals I’ve ever bought x
1 cup cocoa = 90g so 1/8 is approx 11g. I’m glad you like it, I haven’t bought store bough cereal in almost 3 years now, never going back 🙂
DELICIOUS!!!! Made this on the weekend. Thank you for all your great recipes!!!!
This is delicious! I can’t stop eating it 🙂 I would comment, if you used swerve I believe it does Not convert to the same amount of Stevia. I only used two packets of Stevia and it was fine. You don’t want too much or it is bitter.
Actually I see you used Natural Mate which is stevia plus erythritol. Reduce the sweetner if you are using just stevia.
Anyone know how long this recipe lasts in an airtight container? And would it be best stored in the pantry. 🙂 thanks
I store ours in the pantry in a Tupperware cereal container and it lasts for weeks… Well – if we don’t eat it all before then. Being wheat free and toasted in the oven seems to keep the coconut and nuts really fresh – but if you’re as hooked as my family you’ll need to make a fresh batch every week! We love it.
I recently made the cinnamon crunch. My oven was set on 350 as the recipe said. I stirred every 3-4 minutes and yet it burned. Has anyone else had the problem ? Is it necessary to cook as long or as hot an oven?
I dont have access to Flaxseed at the moment can I substitute chia seeds instead…would that work? Thanks
Libby, your recipes and posts are fantastic! Thank you for your hard work!! I am a medical researcher and my hubby is a family physician and we just clicked to follow you on Pinterest. We are excited to adopt your recipes and also recommend you to his patients. 2 quick (?) questions: We hear cacao is healthier for us than cocoa. Can this be successfully traded 1:1? Also, pure stevia is so sweet, we find a TINY amount goes a long way, so I suspect your ‘granulated stevia’ is a mixture of other items? What would be the correct amount of pure stevia, or else powdered Swerve? THANK YOU!!
Thank you Jane, I am overwhelmed that you love my site so much and are recommending it to your patients. I have also heard from others who are printing off information and adding it to their waiting rooms, so we are all making ripple effects, little by little. As for your questions. Cacao and cocoa can be traded 1:1 but there are so many confusing brands out there who use the two names interchangeably. You may require a little more sweetener if a new brand is more bitter than the last you tried. Low carb baking is quite variable due to how much we have managed to reset our sweet tooth. This leads nicely into your second question, stevia. I use either granulated stevia which has been blended with erythritol (Natvia) or pure erythritol (Swerve). Both measure spoon for spoon in place of sugar. I always state in my recipes to add a certain amount “or to taste” as my sweet tooth may be completely different to someone just starting to eat sugar free and low carb. The only pure stevia I have tried were the stevia drops and I found it was too easy to over/underdose the taste. Thank you for spreading the low carb news to your patients, Libby x
Because it’s that time of year I added some pumpkin spice mix (homemade), and it was super yummy. This turned out really well for me.
About to make our second (double batch) this week! Thank you for your time and ideas. The whole family adores it!
Hey there! I’m new around here, and have already printed out 10 of your recipes to batch cook this week! I have a question. At the end of this recipe it says 3.1g carbs and 3.5g fiber. Are these total carbs or net?
All my fingers are total carbs, so just deduct the fibre to give you the net value. Welcome, I’m glad you discovered my website 🙂
Can’t believe how delicious this smelled cooking and how nice it tastes! Thank you so much for the tip of stirring it every few minutes too. We have a super hot oven that seems to burn everything so I reduced the cooking temperature from 180 to 140 and it was still ready after only about 15 minutes. If I hadn’t been constantly stirring and checking it would have burned for sure. And it makes such a huge batch too! Hope I manage to get through it all in time!
For this recipe you’ve listed a fibre content that is higher than the carbohydrate count so when the fibre is deducted you get 0 carbs. But when I enter the ingredients into chronometer for the entire recipe (not per serving) I end up with 48.1g carbs for the entire batch which equals at least 1g carbs per 1/4 cup/20g serving. This was based just on your ingredient list, not on specific brands. Can you please clarify? I’ve been eating this as though it had 0 carbs and not adding it to my carb count, is that wrong?
Hi Nicole and great question. I have gone and recalculated this recipe because this is an older post when I used to use MyFitnessPal which I have since discovered is incredibly unreliable. You were right to calculate your own, as the post says “the nutritional value is an indication, not an absolute value” . The entire recipe is 191g total minus 121g fibre = 70g for the entire batch. So per 20g it is 4g total, 2.6g fibre = 1.3g net. So still incredibly low in across, but not zero (I would be a magician if I could make that happen).
Love your recipes. Question about the nuts in this, specifically the sunflower seeds. Should they be raw as well? The shopping list shows roasted, salted and in the shell…. The other seeds are raw in the photo.
That was an error in an Amazon link, I have changed it to be raw sunflower seeds. Apologies, I’m not sure what happened with that product link.
I’m a newbie, but enjoying the experience so far. Have you written an actual recipe book? I save as many of your recipes as I can on my phone, just need to find some time to cook more of them! My diet is a bit boring at the moment so I would love some quick easy meals to make after work, where should I look for these please? Thanks in advance Libby x
Wendy, I am so glad you found my website and you are enjoying it. Yes I have written my first book “Low carb starter pack – the complete beginners’ guide”. It is available as an eBook or in print. I have another one coming out soon and am already planning for one after that, time allowing.
Hi, I am new here as well and am very much enjoying your granola recipes. I also just recently started following you on Pinterest as well. My husband was diagnosed with Type 2 diabetes just before Christmas 2015 and was put on Metformin. We immediately changed our way of eating by mostly cutting out carbs and grains and by May 2016 his numbers were back to normal, he was off his medication and he lost over 30 lbs. I’m so glad I stumbled upon your website as he pretty much depends on me to put together healthy meals to keep him in line lol. One question though – what are you using as your mode to calculate the nutrition info in your recipes? I have been using MyFitnessPal as well, but not really that happy with it.
Hi Janet, welcome and that is fabulous so soon after diagnosis you have discovered LCHF to gain normal blood sugars and control his T2. Well done (and well done for him towing the line 😉 ). I used to use MyFitnessPal but after a few months I changed to cronometer.com. MFP has far too many ‘user added’ values so it is unclear whether the carb values are total or net, which I discovered as some net values were coming out as negative (now wouldn’t that be amazing). Different countries refer to carbs as total or net so there is another confusion. Cronometer.com uses USDA values so it is as accurate as I can get it. Saying that, carb values between brands often differ so if carbs counting is critical, calculate again using your own brands (coconut cream can vary from 1% to 6% carbs for example). I am still working my way through my older recipes and recalculating them. Once you have done LCHF for a while, you instinctively know what to use and what to avoid. Good luck and say hi to hubby 🙂
Just made this, and it tastes gorgeous!! I added cardamom and some ground ginger. However, NO CLUSTERS?!?! Only used 7oz unsweetened coconut shreds as that is all I had, same amt of ‘wet’ ingredients. I pressed FIRMLY into pan, baked at 325 for half an hour. No stirring, no burning. But also no clusters. I love the clusters. Wondering if I should have added an egg white? Thank you for delicious grain-less granola, even if I miss my clusters.
Just made this again (it was good enough the first time to merit a repeat!). In search of clusters. Added egg white whisked with a little water till frothy. Ta-da!! Clusters!!! I am in heaven. #perfect
At first mine came out super bitter! My sweetener probably 😛 but I cooked it in two batches. The second batch I added extra sweetener before baking, mixed the two batches together and it was sorted! 😀
I’m really quite impressed with this one. Finally a simple, healthy, gluten-free, pack-up-and-go breakfast recipe 😀 and this recipe makes so much! Thank you for all of the recipes you share!
I don’t know what I’d do without this website. It’s made following a restricted diet so easy. If anything, I’m eating better food now than I ever did before 🙂
I’m so glad you managed to fix the sweetness/bitterness. Getting that right for everyone who is at different stages of being sugar-free is one of the trickiest elements, which is why I state “or to your taste”. Once you have done this for a while, you will find exactly how much you need and which brand is best for you. I am so happy you are enjoying my recipes and website. Anything to make life easier is a bonus huh?
I would love to include this in my child’s snack for school but they are required to be nut free. Do you have any suggestions for replacing the nuts in this recipe? Or if I omitted the nuts, just double the other ingredients?
This recipe is so adaptable. I make it sometimes just with extra sunflower and pumpkin seeds instead of any nuts so my youngest is permitted to take it to his nut free school. You might also like these chocolate paleo seed bars, perfect for school.
Is this served just as is? Or do you mix it with some yogurt or add a little milk? I know that will bring the carb count up.
That’s up to you, I couldn’t possibly add all the serving nutritions here but generally most people serve with natural unsweetened yoghurt and some full fat cream of coconut cream to bump up the fat content to make them feel fuller for longer.
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.
FABULOUS!! And yes, I totally think toastedness is a word.
How late bug will this keep and how should it be stored? I’m only feeding myself and the occasional grandchild.
That should read “how long will this keep”, sorry…
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!
Love your Blog. Awesome Recipes here and spend hour’s daily to learn bating recipes and CHOCOLATE GRAIN-FREE GRANOLA is my favourite Article.
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?
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.
There are no amounts for the ingredients on any of your recipes. Kinda hard to make them without amounts.