Chunky Chocolate Granola
Print recipe| Serves | 8 |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Serving Size 28 grams | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 197 kcal | ||
| Protein | 5g | ||
| Total Carbohydrate | 4g | ||
| Total Fat | 19g | ||
| Saturated Fat | 7g | ||
| Fibre | 3g | ||
Ingredients
- 1 cup macadamia nuts (soaked overnight, rinsed, and then drained)
- 1 cup pecans (soaked overnight, rinsed, and then drained)
- 1/3 cup sunflower seeds
- 1/4 cup cacao nibs
- 1 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1/4 cup egg whites
- 2 tablespoons butter, ghee, or coconut oil (melted)
- 3 tablespoons almond butter
- 2 scoops Perfect Keto Collagen Protein/MCT Powder
- 3 tablespoons stevia or sweetener of choice
- 1/2 teaspoon salt
- 1/4 cup cacao powder
Directions
| Step 1 | |
| Preheat oven to 325 degrees and line a baking sheet with parchment paper. | |
| Step 2 | |
| Add all ingredients to a large food processor. Blend on high for 20-30 seconds. Remove lid, scrape down sides, and taste. Adjust sweetener if desired. Replace lid and blend for an additional 30-45 seconds until dough comes together. | |
| Step 3 | |
| Pour onto prepared baking sheet and spread evenly to approximately 1/4" thick. Bake for 20 minutes, flip over, and bake an additional 20 minutes. Granola should break apart and be crunchy. If the center is still moist, turn oven OFF and leave pan inside. Check crispness after 10 minutes. Remove from oven, let cool, and break into desired pieces. | |