If you’re on the hunt for some low carb breakfast recipes, look no further than this low carb chocolate granola recipe!

Ingredients:

  • 3 cups shredded coconut unsweetened. can sub for nuts of choice
  • 2 cups pecans or nuts of choice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg
  • 2 egg white
  • 2 tablespoons coconut oil melted
  • 6 tablespoons cocoa powder
  • 1/4 cup swerve or lakanto 
  • 1 teaspoon vanilla extract

Instructions:

  • Preheat oven to 375 F and line 2 baking sheets with parchment paper.
  • Roughly chop the pecans (2 cups).
  • Add them to a large bowl with the shredded coconut (3 cups) and stir.
  • In a small bowl stir the salt (1/2 teaspoon), cinnamon (1 teaspoon), nutmeg (1/4 teaspoon), egg whites (2), coconut oil (2 tablespoons), cocoa powder (6 tablespoons) , erythritol (1/4 cup) and vanilla extract (1 teaspoon).
  • Pour contents of the small bowl over the coconut and pecans and stir to combine.
  • Spread in a thin and even layer on prepared baking sheets.
  • Bake for 6 minutes, then rotate the baking sheet in the oven.
  • Bake for 6 more minutes. You’ll know the granola is done when the edges start to brown. Remove from the oven and allow it to cool on the baking sheet.
  • Once cooled and hardened, use your hands to break up the granola into bite sized pieces.
  • Store in the fridge, and enjoy!