This wholesome, crunchy, nutty Chocolate Coffee Keto Granola is low carb, made from nutrient-rich nuts and seeds, it’s loaded with flavor. Great for topping your favorite yogurt, as a topping to your smoothie, in a bowl with a little coconut milk – or a small handful on-the-go for a quick bite.
Cravings are a strange phenomenon. Many times cravings are driven by a nutritional deficiency of some sort, for example, often when people are craving super dark chocolate it can indicate a magnesium deficiency. For some, craving a soda can indicate a calcium deficiency, craving sweets (beyond blood sugar disregulation) can be a sign of deficiencies in chromium, carbon, phosphorus, sulphur and beyond. And the cravings to deficiency list goes on and on. But, if you can really listen to your body and the many cues it send, often times these cravings also come from a highly emotional place. Food memories can certainly impart their own cultivation of cravings, foods that remind us of our childhood, things that bring back a flood of times gone by.
Weirdly one of those cravings for me, that happens a few times a year – I get a highly emotional craving for a bowl of cereal. The comfort of a crunchy bowl of cereal, drowned in milk, eaten on the couch. It reminds me of being a kid. Of mornings before school. That time before the day got busy and hectic, to look forward to what lied ahead, to go over the flashcards for that day’s tests.
I didn’t grow up eating sugary cereals. My mom had it all pretty dialed in. The extent of our cereal selection was generally things like Kix, Corn Flakes, Honey Nut Cheerios, there weren’t marshmallows and colorful characters. In fact my mom was so mindful that we never drank milk and while milk was allowed on cereal, since I spent a great deal of my childhood not well, my mom went through a period of not allowing us any milk on our cereal an rather apple juice was the liquid of choice (surprisingly quite delicious on Honey Nut Cheerios I might add).
As an adult, I have never been a cereal for breakfast kinda gal. Just never been my thing. If and when I eat breakfast these days, it’s generally more real food driven. A breakfast salad, eggs somehow with a giant pile of veggies, or a Smarter Smoothie. But granola, it certainly creeps in as a snack craving now and again, whether in a bowl on it’s own topped with some full fat coconut milk, as a crunchy topping on top of my homemade coconut yogurt or dairy-free ice cream, or simply as a crunchy digestion-encouraging topping on my smoothie – it’s a favorite around here.
I’ve been experimenting with lower carb and keto eating since the start of this year (to maximize my metabolic flexibility as well as working therapeutically to get my autoimmune condition into remission) and while much hasn’t changed at all from how I generally eat, other foods and cravings have encouraged me to get more creative. This granola was born of this creativity. It’s a riff on my grain-free granola, with a fun flavor update plus in this rendition I swap in a natural sugar alternative, in place of the honey or maple syrup. You can truly go with whatever sweetener you’d like, or simply leave it out. We get added bonus nutrients from the raw cacao (ahem magnesium) plus a little boost in both energy and flavor from the organic coffee – this granola will become your new favorite.
Nuts contain great dose of vitamins and minerals that are good for your health, including some that aren’t found in as much abundance in other foods, such as magnesium, selenium, and manganese. Nuts can also be a great source of fiber, which isn’t the case for other high-fat keto foods. Here’s the important thing to note, nuts are generally low carb when eaten in small quantities. I honestly never really eat more than 1/4 cup of this granola at a time. No need for any more. This isn’t the kind of granola you fill up a massive soup bowl with.
For bonus nutritional points and to maximized digestibility, you can soak and sprout raw nuts to reduce their physic acid, once dehydrated or dried, use as you would any other raw nut then make your granola. I talk more in depth about sprouting nuts in my Nut Butter How-To Post.
- 2 cups raw sliced almonds, divided*
- 2 cups raw pecans, walnut, macadamia or Brazil nuts (or any mix of any nuts that you like)
- ½ cup raw pepitas (pumpkin seeds)
- ½ cup raw sunflower seeds
- 1¼ cups unsweetened coconut flakes, divided
- ¼ cup raw cacao
- ¼ cup unsweetened cocoa nibs
- ¼ cup finely ground organic coffee (more or less to your taste)
- 3 tablespoons chia seeds
- 2 tablespoons granulated monkfruit sweetener (or other natural sweetener or sugar, granulated or liquid, of your choice*)
- 1 lightly beaten pasture-raised egg white
- ¼ cup melted coconut oil (you can also use olive oil, avocado oil or ghee)
- 3 tablespoons water
- 1 teaspoon sea salt
- Preheat oven to 300ºF and line a baking sheet(s) with parchment paper.
- To the bowl of your food processor add 1½ cups of the sliced almonds and the other nuts, pumpkin seeds, sunflower seeds and 1 cup of the unsweetened coconut flakes.
- Pulse together a few times until broken up a bit. Do not over pulse. You don't want a powder or flour, just a chunky granola-like mixture.
- Add the granola mixture to a large mixing bowl.
- Add raw cacao, cacao nibs, coffee, chia seeds, monkfruit (or other sweetener) plus the remaining coconut flakes and sliced almonds. Give it a stir.
- Add egg white, coconut oil, water, and sea salt. Mix really well to evenly coat.
- Spread into an even layer on the parchment lined baking sheet or sheets.
- Bake in 300ºF oven for 20 minutes or until golden brown. Tossing at 10 minutes.
- Let sit to cool on the pan, without touching for 10 minutes, to maximize clusters.
- Store in airtight container.
If you cannot do almonds, or any of the other nuts, just go with a blend of your favorite nuts.
For sweeteners you can also use honey or maple syrup, coconut sugar or nectar, etc.
To make egg-free, simple leave out the egg white and to account for the wetness, increase your water and oil, slightly.