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.
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!
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.
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.
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!
Deliciously crunchy low carb granola with hazelnuts and chocolate. It’s like having sugar-free keto Nutella in your cereal bowl!
- 1 cup hazelnuts
- 1 cup almonds
- 3/4 cup hazelnut meal
- 1/2 cup Swerve Sweetener
- 1/4 cup dark cocoa powder
- 1/4 tsp salt
- 1/2 cup hazelnut oil
- 1/2 tsp vanilla extract
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Preheat the oven to 300F and line a large rimmed baking sheet with parchment paper.
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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.
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Stir in the hazelnut oil and vanilla extract until the mixture begins to clump together.
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Spread the mixture evenly on the prepared baking sheet and press down firmly to help it clump together as it bakes.
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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.
Brian @ A Thought For Food says
Chocolate in my breakfast? Yes please!!!! I’ll take a big bowl of it… because, it’s totally healthy, right? 😉
Carolyn says
Totally healthy! But it’s a big secret, don’t tell anyone!
Katharine says
I was just searching for a low carb granola recipe 2 days ago!! I love my eggs for breakfast but have been trying to figure out some alternatives. I’m going to look into that peanut butter granola, too! (and I love the blog name….I feel like I spend most of my day thinking about what I’m going to eat next!).
Kiersten @ Oh My Veggies says
I have a similar story, except I went with a blog name that was an in-joke instead of a good, sensible name. And then when my blog started growing (surprise, it wasn’t just my family reading it!), I ended up changing it because it was a constant source of confusion.
Anyway! I love that this recipe was inspired by a dream. Dessert for breakfast definitely sounds like a good dream to me. 🙂
[email protected] says
Two bowls for me please!!
Alison @ Ingredients, Inc. says
I am so making this!
Rosemary says
Wow! Chocolate and hazelnuts are just about my favorite combination. I don’t know why I haven’t had them for breakfast before.
[email protected] says
I’m so excited about this recipe! I made the Peanut Butter Flax Granola and loved it…what kind of hazelnut extract do you use?
Carolyn says
The brand is Flavorganics…gluten free.
Jeanette says
Carolyn – this sounds fantastic – a healthy way to get your Nutella fix!
Bee says
I totally love this granola- not only delicious but also healthy. Will be perfect for breakfast before school 😉
All That I'm Eating says
It’s so funny you dreamt about it and then had to make it! It looks great.
RavieNomNoms says
Oh my chocolate granola! Heaven!! Simply heaven!
Living The Sweet Life says
YUMM!! I love that ” nutella in a bowl” … this is one great recipe 🙂
ally says
talk about a fabulous recipe! healthy without sacrificing flavor! perfect…
xo
http://allykayler.blogspot.ca/
Christina @ Sweet Pea's Kitchen says
This granola looks incredible! Can’t go wrong by having chocolate to start your day! Yummy! 🙂
mellissa @ ibreatheimhungry says
YUM! I have been craving something chocolatey that I don’t have to feel guilty about! Thanks for this!
Lisa | With Style and Grace says
I can definitely see this being a part of my morning yogurt & granola routine!
Robyn Warnell says
This looks wonderful! Where might one find hazelnut oil? Any suggestions for a substitute if it’s not readily available? Thanks!
Carolyn says
Hazelnut oil is available in most grocery stores, although I get it cheaper at TJ Maxx. But you can always sub in melted butter.
Robyn Warnell says
Sweet!!! Thanks for all the great recipes!
Russell at Chasing Delicious says
I am loving all the combinations of ingredients and flavors in this! Yum!
Jeanette says
Great recipe! What’s the best way to store?? Fridge/Freezer??
Thanks!
Carolyn says
You can store for a week or so right on your counter. That’s what I did, and no issues at all.
Becky says
Any reason xylitol wouldn’t work as a sweetener? That’s what I have a lot of.
Carolyn says
I think it should work fine.
Katy H. says
Would this work without the flax seed meal…maybe almond meal instead? I have a flax allergy but this sounds yummy!
Carolyn says
Yes, I think it would. Or with chia seed meal, if you aren’t allergic to that.
Katy H. says
Thanks, Carolyn! 🙂
Kate says
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!
Carolyn says
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.
Kate Desko says
Thank you. I’ll experiment with the amount. Hope to be able to try this soon.
Eilidh says
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
Carolyn says
It keeps at least a week or more. I can’t be sure because mine never lasts longer than a week.
Miss Wong says
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 !!!
Katarina says
Would you be able to use honey or agave nectar instead as the sweetener? Instead of granulated erythritol.
Carolyn says
sure!
Kaylin says
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?
Carolyn says
I would just do vanilla extract. It will have less hazelnut flavour, though.
Annalisa says
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
Shelly says
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.
Carolyn says
I’m sorry you feel that way but many readers loved it. To each his own, I guess.
Shelly says
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.
Carolyn says
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.
Seraphina says
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! 😀
Aubree says
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. 🙂
Carolyn says
So glad you liked it!
Jeff says
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.
Naseera says
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!! ^_^)
Carolyn says
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.
IGU MEERPUR says
WooHoo! Awesome and it sounds delish!
Jackie Mack says
LOVE this recipe…please tell us how could we make it into bars????
Zelda says
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
Milena says
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!
Carolyn says
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.
Amy Nelson says
I LOVE this recipe! Satisfies my sweet tooth. Made exactly per recipe.