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Chewy Chocolate Chip Granola (low carb, gluten free, keto with vegan option)


Chewy Chocolate Chip Granola (low carb, gluten free, keto with vegan option)

This is what happens when you really want a chocolate chip cookie for breakfast but granola sounds good too--Chewy Chocolate Chip Granola! All the chewy goodness of a chocolate chip cookie but with the extra protein of all those wonderful nuts and seeds in granola.

This is great served with milk, over yogurt or even as dessert, sprinkled over low carb. ice cream.

For a vegan version, use non-dairy "butter".

The maple flavored syrup and glucomannan powder keep this granola chewy like a chocolate chip cookie. Glucomannan powder is pure fiber and lasts a long time as it is very concentrated. It is great at thickening sauces and gravies, giving a little body to smoothies and for adding a chewy texture to cookies. They make shirataki (Miracle) noodles out of it too. You can also use it in place of xanthan gum if you can't eat or don't like xanthan gum.

Chewy Chocolate Chip Granola (low carb, gluten free, keto, vegan option)

1/3 cup serving has 2.7 net carbs. 1/2 cup unsweetened flaked coconut 1/2 cup sliced almonds (I use this brand) 1/2 cup almond flour (59 gm) 1/2 cup chopped walnuts 1/2 cup raw sunflower seeds 1/4 cup raw pumpkin seeds 1/4 cup chia seeds 1/4 cup erythritol (I use this brand) 1 tbsp. glucomannan/konjac powder (I use this brand) 1/2 tsp. unrefined sea salt (I use this brand) 1/4 cup salted butter or non-dairy butter 1/4 cup canned full fat coconut milk (I use this brand) 2 tbsp. + 1 tbsp. low carb. maple flavored syrup (like Know brand allulose based or Lakanto brand) 1 tsp. vanilla extract 1/3 cup stevia sweetened chocolate chips ( I used this brand) 1. Preheat the oven to 300°F. Line a baking sheet with parchment paper. 2. In a small food processor, combine almonds and coconut, pulse several times to resemble oatmeal. Do not grind too small); transfer to a large bowl. Add remaining dry ingredients except chocolate chips; mix well. 3. Melt butter in a small bowl, stir in coconut milk, 2 tablespoons low carb maple syrup and vanilla. Pour over dry ingredients and mix thoroughly. 4. Pour onto lined baking sheet, spreading evenly. Bake 20 minutes; turn over, breaking into chunks. Drizzle with remaining 1 tablespoon low carb maple syrup, bake 15 minutes or until golden and cooked through, Granola will remain soft. Sprinkle evenly with chocolate chips. Let cool completely on baking sheet. Break into chunks and store in an air-tight container in the refrigerator. Serve over yogurt, with milk or sprinkled over low carb ice cream. Servings: 16 Nutrition Facts Serving size: 1/16 of a recipe (1 ounces). (1/3 cup) Nutrition information calculated from recipe ingredients. The erythritol and maple syrup was not included in the recipe nutrition data as they don't increase blood sugar. Amount Per Serving Calories 170.64 Calories From Fat (74%) 126.99 Total Fat 15.27g Saturated Fat 4.88g Cholesterol 7.63mg Sodium 87.82mg Potassium 71.03mg Total Carbohydrates 8.09g Fiber 4.6g Sugar 0.67g Protein 4.19g

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