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    Home » Keto Breakfast » Keto Chocolate Hazelnut Granola

    Published: Feb 24, 2020 · Modified: Feb 11, 2021 by Carolyn

    Keto Chocolate Hazelnut Granola

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.1K shares
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    Deliciously crunchy keto chocolate granola with hazelnuts. It’s like having sugar-free Nutella in your cereal bowl! Makes a great on-the-go breakfast or snack, and it’s dairy-free too.

    Keto chocolate granola in a white bowl, with a larger bowl of cereal and a bottle of milk in the background.

    If you haven’t yet figured out that I love the flavors of chocolate and hazelnut together, you haven’t been paying attention, my keto friends. I have so many recipes that bring together this magical combination and there is no end in sight. Can’t stop, won’t stop.

    The first among them was my Keto Nutella, which I still make on a monthly basis. But this keto chocolate hazelnut granola came about pretty early on too. It’s from way back in 2012, but I hadn’t made it in a long time and decided it was time for a re-visit.

    Could I improve upon my original low carb chocolate granola? Silly question, of course I could. I’ve been honing my keto breakfast making skills for over 10 years now and I often find many little ways to cut down the carbs and boost the flavor. This recipe was no exception. Oh did I mention I made it even easier too?

    If you love chocolate and hazelnut together as much as I do, be sure to check out Mini No Bake Nutella Cheesecakes too!

    A teal bowl filled with low carb granola on a gray cement table

    How to make grain-free keto granola

    I grew up eating plenty of granola, since back in the 80s, we considered this rich hearty cereal to be health food. Shocking when you consider that most commercial granolas have upwards of 30g of carbs per serving, and plenty of added sugars.

    My mother used to make batches and batches of homemade granola, which was delicious but probably not much better than store-bought when it came to the carb count.

    Going low carb seemed imply that cereal and granola was off limits to me forever and ever. But as I immersed myself in the world of grain-free and sugar-free, I quickly learned that you can fake almost anything and have it look and taste like the real thing. A lightbulb went off in my head and my first attempt, my now famous Keto Peanut Butter Granola, was an overwhelming success.

    So how do you make granola without oats and honey and sugar? Easy!

    Step 1: Grab some of your favorite low carb nuts and seeds. I often use almonds, pecans, pumpkin seeds, and sunflower seeds in my keto granola. You can even use some flaked or shredded coconut, hemp seeds, chia or flax. In this recipe, I stuck with hazelnut and almonds, to maximize the hazelnut flavor.

    Step 2: Grind them up! You will want a good food processor for this, as nuts are hard to break up. Pulse until the mixture resembles oatmeal flakes with some larger pieces for texture.

    Step 3: Add some additional bulk. Previously in this recipe, I used flax seed meal, but a lot of people object to flax nowadays. I still eat it sometimes but this time I added additional hazelnut meal. This recipe also takes cocoa powder to make it a chocolate granola, which also adds additional bulk.

    I previously even added some melted chocolate, but I found that it burned too easily during baking. Dark cocoa powder is great for a rich chocolate flavor.

    Step 4: Add the sweeteners. I know we all have our preferences for certain sweeteners but let me say that keto granola is best made with erythritol based sweeteners. Granola should be crispy, and only Swerve and sweeteners like it will bake up and be crisp. BochaSweet and allulose will both result in a much softer granola (trust me, I’ve tried!).

    If you get any aftertaste with erythritol sweeteners, try using a combination of Swerve and either stevia extract or monk fruit extract. Using a combination of these helps offset the aftertaste that some people experience.

    Step 5: Add some oil. It can really be any oil you prefer, including melted butter, coconut oil, avocado oil, etc. The oil will help bind the other ingredients together, allowing your grain-free granola to have some clusters and truly look like granola should.

    The hazelnut oil in this recipe really punches up that hazelnut flavor.

    Step 6: Bake it til you make it! Spread it out onto a parchment lined pan and bake until it’s beginning to firm up. But keep a close eye on it, and stir it every 5 to 10 minutes, to make sure the edges aren’t burning. It won’t be completely crisp at this point so I like to leave it in my warm oven for another little while, but I always stay nearby and check it frequently.

    Once it does come out of the oven, let it cool properly. It won’t be completely crisp until it’s cooled.

    Cream being poured over a bowl of low carb chocolate granola

    How do you serve keto chocolate hazelnut granola?

    Personally I love it best in a bowl with heavy cream drizzled over. But it’s also great just eaten dry as a snack and it travels really well.

    Keep in mind that the serving sizes are small. About half a cup (or 60g if you prefer to weigh it) is a full serving. I know that doesn’t seem like much but keto granola is very nutrient dense, with plenty of healthy fats and plenty of calories, so a small bowl will fill you up quickly.

    We are often fooled by the volume of our foods, and when we go keto, we need to change our perspective. Keto foods are rich and hearty, and small portions satisfy very quickly. If we are used to eating huge plates of less satiating foods, it can be easy to overeat on the keto diet.

    Can you make this Keto Chocolate Granola ahead?

    You bet you can! That’s one of the great things about a recipe that is baked very dry like this, as it can last up to two weeks on the counter. I store mine in an covered container to keep it fresh. I don’t recommend the fridge or freezer as they tend to introduce moisture more easily.

    If you live in humid environment, make sure it really is in an airtight container to keep the moisture out of the cereal.

    Top down photo of keto chocolate hazelnut granola in a bowl, with another bowl of hazelnuts and a pitcher of cream.

    Guilt-free homemade chocolate cereal!

    Remember when you were a kid and all the sugary cereals were at perfect kid eye-level at the grocery store? And you so desperately wanted the Count Chocola because you heard it would turn your cereal milk chocolate, but your parents wouldn’t even consider it for a moment?

    Well now you get to live out that little childhood fantasy with no guilt whatsoever. This keto chocolate granola is the sort of recipe that makes me love being on a low carb diet!

    Love cereal? Check out all the best Keto Cereal Recipes here!

    Collage of keto cereal recipes with title

    Cream being poured over a bowl of low carb chocolate granola

    Keto Chocolate Hazelnut Granola

    Deliciously crunchy low carb granola with hazelnuts and chocolate. It’s like having sugar-free keto Nutella in your cereal bowl!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto chocolate granola, keto granola
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 10 servings
    Calories: 325kcal

    Ingredients

    • 1 cup hazelnuts
    • 1 cup almonds
    • ¾ cup hazelnut meal
    • ½ cup Swerve Sweetener
    • ¼ cup dark cocoa powder
    • ¼ teaspoon salt
    • ½ cup hazelnut oil
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 300F and line a large rimmed baking sheet with parchment paper.
    • In a food processor, process the hazelnuts and almonds until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in the hazelnut meal, sweetener, cocoa powder and salt.
    • Stir in the hazelnut oil and vanilla extract until the mixture begins to clump together.
    • Spread the mixture evenly on the prepared baking sheet and press down firmly to help it clump together as it bakes.
    • Bake 15 minutes, stirring every 5 minutes or so, until beginning to crisp. Turn off the oven and let sit for another 20 minutes or so. Keep a close eye on it to make sure it is not beginning to burn. Let cool completely on the pan.
    Nutrition Facts
    Keto Chocolate Hazelnut Granola
    Amount Per Serving (60 g (about ½ cup))
    Calories 325 Calories from Fat 275
    % Daily Value*
    Fat 30.5g47%
    Carbohydrates 8g3%
    Fiber 4.8g19%
    Protein 6.7g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    6.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Amy Nelson says

      June 28, 2020 at 5:14 pm

      5 stars
      I LOVE this recipe! Satisfies my sweet tooth. Made exactly per recipe.

      Reply
    2. Milena says

      February 19, 2019 at 2:03 pm

      Hi! Do you use roasted hazelnuts? Also, do you have any experience with flavor emulsifiers? I have a hazelnut one but I know they’re much stronger than extracts- if you possibly may know how much to use?

      Thank you!

      Reply
      • Carolyn says

        February 19, 2019 at 2:56 pm

        In this recipe, I used raw hazelnuts because they get roasted during the cooking process. You don’t want to double roast them! I have used some emulsifiers before. I’d use half the amount of an extract. Then I’d taste and try a bit more.

        Reply
    3. Zelda says

      April 26, 2018 at 12:24 pm

      5 stars
      Hi All – If it helps here are the UK measurements I used when I made this amazing granola. You should try it, it’s delicious and I rave about it often on my blog! I love it so much I double the ingredients and fill a few jars. I eat it with unsweetened Greek Yoghurt. It’s fantastic.

      250 gr hazelnuts
      250 gr almonds
      128 gr flax seed meal
      40 gr cocoa powder
      1/2 tsp salt
      57 gr butter, melted
      60 ml hazelnut oil
      60 gr unsweetened chocolate
      65 gr Swerve Sweetener or granulated erythritol.
      1/2 tsp hazelnut extract
      20 drops stevia extract

      Reply
    4. Jackie Mack says

      October 18, 2017 at 10:52 am

      LOVE this recipe…please tell us how could we make it into bars????

      Reply
    5. IGU MEERPUR says

      October 17, 2016 at 10:33 am

      WooHoo! Awesome and it sounds delish!

      Reply
    6. Naseera says

      February 27, 2016 at 3:56 pm

      Hi there

      I’m new to banting and have been looking for a cereal alternatives..

      I have come across this one and am hoping to try it out 🙂

      However, could you please give the metric measurements for all the ingredients? I tried making another kind of banting cereal today (from another site) whose measurements were all in “cups” and it flopped badly 🙁 So, I am a bit sceptical..

      Also, could I use another nut oil like pine-nut oil or macadamia oil or coconut oil if I can’t find hazelnut oil as opposed to using more butter. I assume I could also use coconut butter instead of normal butter, right?

      I am looking forward to trying this out. Since I am new to banting – I just want to find a site that works and I am hoping it will be yours 🙂

      So far, thank you for a great collection – i have enjoyed reading your recipes and blog (especially the banting nutella!! ^_^)

      Reply
      • Carolyn says

        February 28, 2016 at 8:58 am

        I’m sorry but I don’t have the metric measurements. This recipe won’t flop using cups but you will need to get yourself a standard set of American cups.

        Reply
    7. Jeff says

      February 14, 2016 at 2:31 pm

      Not usually a granola fan but needed something non-egg-based for breakfast for a change, so I wasn’t sure what to expect. Worried that it might be too heavy will all those nuts. I just had my first bowl of this, with double cream, and it’s fab! Will defo be making this again.

      Reply
    8. Aubree says

      February 09, 2015 at 3:30 pm

      Just made this last night. It’a to die for!! I never thought I’d be able to get that cereal taste for breakfast in the morning, but this is delicious and doesn’t come with the guilt of carb filled cereals. Thank you for this recipe! I will be making it every couple weeks now. I used half xylitol and half swerve sweetener. I also added some chopped up sugar free chocolate chips for a little extra deliciousness. 🙂

      Reply
      • Carolyn says

        February 09, 2015 at 4:31 pm

        So glad you liked it!

        Reply
    9. Seraphina says

      December 27, 2014 at 6:11 pm

      Made this today – AMAZING. I literally stood at my oven eating it out of the pan… I’m a danger around granola, should have thought twice about making this! Thanks Carolyn! 😀

      Reply
    10. Shelly says

      October 04, 2014 at 9:44 am

      I was super excited to make this a few weeks ago. Thought I would love it. Unfortunately, I found it very mediocre. Still have some left, probably will end up tossing the rest. It was “pretty good”, just not great by any means.

      Reply
      • Carolyn says

        October 04, 2014 at 11:24 am

        I’m sorry you feel that way but many readers loved it. To each his own, I guess.

        Reply
        • Shelly says

          October 04, 2014 at 2:03 pm

          I didn’t mean to cause hurt feelings! I’ve been low-carbing for 20 years or so, and have collected hundreds and hundreds of recipes. I just know that I appreciate reading all comments about a recipe, good and bad, before I decide to put time and effort into making it. Maybe I was SO expecting to love this, and that is why I was disappointed. To be very honest, my family didn’t love it either. : ( I’m glad to read others did though.

          Reply
          • Carolyn says

            October 04, 2014 at 6:16 pm

            No hurt feelings here, I know not everyone is going to love everything. I just feel that a “poor review” needs some response. In this particular case, I know that other readers have liked it a lot and it wasn’t an error or a poor recipe.

            Reply
    11. Annalisa says

      September 04, 2014 at 7:24 am

      Hi Carolyn,
      I absolutely love this granola! I make it quite often, but since I am the only one eating it in my family, it lasts quite long, definitely some weeks 😉
      By chance, do you remember also the values for fat and protein, for this recipe? I know it was published a long time ago and maybe you do not know anymore….but I do not have any program or app to do the calculations all by myself 🙁 (and I’m trying to keep track of all I eat, since I struggle to lose weight…)
      Thanks a lot anyway!
      Annalisa

      Reply
    12. Katarina says

      March 18, 2014 at 12:42 pm

      Would you be able to use honey or agave nectar instead as the sweetener? Instead of granulated erythritol.

      Reply
      • Carolyn says

        March 18, 2014 at 1:17 pm

        sure!

        Reply
        • Kaylin says

          July 12, 2014 at 9:08 pm

          I couldn’t find hazelnut extract at any of my local grocery stores or whole foods and I was already planning on subbing butter for the hazelnut oil, I did get hazelnuts though! Do i absolutely need the extract for taste or is there another extract i can sub?

          Reply
          • Carolyn says

            July 13, 2014 at 6:39 am

            I would just do vanilla extract. It will have less hazelnut flavour, though.

            Reply
    13. Miss Wong says

      March 03, 2014 at 7:39 pm

      OMG….this is soooooo good and delicious. Just made a batch. I think also very good for sprinkle some on top of some home made lowcarb porridge. Definitely thumb up !!!

      Reply
    14. Eilidh says

      January 25, 2014 at 3:45 am

      Super impressed! Trying to eat less carbs so my strength training will show through and this looks a perfect alternative to store bought high carb breakfast options. My only question is if and how long it would keep in an air tight container? X

      Reply
      • Carolyn says

        January 25, 2014 at 8:51 am

        It keeps at least a week or more. I can’t be sure because mine never lasts longer than a week.

        Reply
    15. Kate says

      January 21, 2014 at 7:55 pm

      Could you leave the sweetener out entirely? I don’t like sweet cereals. And I desperately need a breakfast I don’t have to cook. Thanks!

      Reply
      • Carolyn says

        January 22, 2014 at 7:31 am

        I think it would be bitter if you left it out entirely. You can cut back on it, though. Just a few tbsp to take away the bitterness.

        Reply
        • Kate Desko says

          January 22, 2014 at 9:24 am

          Thank you. I’ll experiment with the amount. Hope to be able to try this soon.

          Reply
    16. Katy H. says

      January 04, 2014 at 12:27 pm

      Would this work without the flax seed meal…maybe almond meal instead? I have a flax allergy but this sounds yummy!

      Reply
      • Carolyn says

        January 04, 2014 at 1:01 pm

        Yes, I think it would. Or with chia seed meal, if you aren’t allergic to that.

        Reply
        • Katy H. says

          January 04, 2014 at 3:41 pm

          Thanks, Carolyn! 🙂

          Reply
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