Our super crunchy Keto Chocolate Almond Clusters is a great way to start the day. This cereal is loaded with nuts and seeds and doesn’t get soggy!
If you’re a fan of Low Carb Cereals for breakfast, try our Frosted Flakes or Cinnamon Crunch. You can even use this Granola recipe in our Keto Breakfast Parfait (recipe coming soon!!).
This Keto Chocolate Almond Clusters recipe makes approximately 8 serves. 1 serving is ½ cup or 55g/2oz with 4g net carbs.
Store your Low Carb Chocolate Almond Granola in an airtight jar in a cool, dry place for up to 2 weeks.
Keto Chocolate Almond Clusters Ingredients
- 2 cups of Flaked Almonds
- 1 cup of Slivered Almonds
- 1 cup of Unsweetened Shredded Coconut
- ¼ cup of Coconut Oil, melted
- ⅓ cup of Surkin Melis
- ¼ cup of Unsweetened Cocoa Powder
- 3 Egg Whites
How to Make Keto Chocolate Almond Clusters
- Preheat your oven to 120C/250F. Line a large cookie sheet with parchment paper.
- In a large bowl, add both the almonds, coconut and coconut oil. Mix well.
- Sift the sukrin melis and cocoa powder into the almond mixture. Mix well.
- In a separate bowl, add the egg whites and whisk for 2-3 minutes, until foamy, then pour into the nut mixture. Mix well.
- Spread over the prepared cookie sheet.
- Bake for 1 hour, checking and stirring every 10 minutes. The mixture should look dry and the almonds, lightly browned.
- Remove from the oven and leave to cool for 45 minutes.
- Once cooled, store in an airtight jar.
Keto Chocolate Almond Granola
Our super crunchy Keto Chocolate Almond Clusters is great way to start the day. This cereal is loaded with nuts and seeds and doesn’t get soggy!
Print Pin RateServings: 8 servings
Calories: 380kcal
Ingredients
- 2 cups Flaked Almonds
- 1 cup Slivered Almonds
- 1 cup Unsweetened Shredded Coconut
- ¼ cup Coconut Oil melted
- ⅓ cup Surkin Melis
- ¼ cup Unsweetened Cocoa Powder
- 3 Egg Whites
Instructions
- Preheat your oven to 120C/250F. Line a large cookie sheet with parchment paper.
- In a large bowl, add both the almonds, coconut and coconut oil. Mix well.
- Sift the sukrin melis and cocoa powder into the almond mixture. Mix well.
- In a separate bowl, add the egg whites and whisk for 2-3 minutes, until foamy, then pour into the nut mixture. Mix well.
- Spread over the prepared cookie sheet.
- Bake for 1 hour, checking and stirring every 10 minutes. The mixture should look dry and the almonds, lightly browned.
- Remove from the oven and leave to cool for 45 minutes.
- Once cooled, store in an airtight jar.
Nutrition
Serving: 60g | Calories: 380kcal | Carbohydrates: 12g | Protein: 11g | Fat: 35g | Saturated Fat: 14g | Sodium: 24mg | Potassium: 408mg | Fiber: 8g | Sugar: 3g | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 2.3mg
Want more great Keto breakfast recipes; try our:
To make a larger batch of this Keto Chocolate Almond Clusters recipe adjust the servings above.
