A huge thank you to one of our readers, Laura, for perfectly naming this recipe ‘Death by Chocolate Granola!’ It’s a fitting title for this intensely rich, chocolate-lover’s dream. This recipe is all about pure, unadulterated chocolate flavor. We’re using large, unsweetened coconut flakes for the best texture—they’re much bigger than standard shredded coconut and give an incredible crunch. If you want to take things to the next level of chocolatey bliss, feel free to toss in some cacao nibs or stevia-sweetened chocolate chips for extra texture and decadence!
Ingredients
• MAKES: 3½ cups (14 servings)
• PREP TIME: 5 minutes
• COOK TIME: 10 minutes
• ⅓ cup / 65 g erythritol
• 2 tablespoons water
• 1 teaspoon vanilla extract
• ⅓ cup / 27 g cocoa powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon finely ground sea salt
• 3 cups / 190 g unsweetened coconut flakes
Instructions
1. Line a large baking sheet or cutting board with parchment paper.
2. In a large saucepan, combine the erythritol, water, and vanilla over medium-low heat. Stir every 30 seconds and bring to a light simmer. If using granulated erythritol, continue simmering until the granules dissolve completely.
3. Reduce the heat to low. Whisk in the cocoa powder, cinnamon, and salt until smooth and fully combined.
4. Add the coconut flakes to the saucepan. Stir frequently to coat, cooking for 6 to 7 minutes until the mixture at the bottom of the pan becomes sticky. Keep the heat low to avoid burning.
5. Immediately spread the granola mixture in a single layer onto the prepared parchment paper. Let it cool completely for about 20 minutes to become crisp before enjoying.
Nutritional Information
• Nutrition Information
• Per ¼-cup (21 g) serving
• Calories: 106
• Total Fat: 9.2 g
• Saturated Fat: 8.1 g
• Sodium: 106 mg
• Carbohydrates: 5 g
• Dietary Fiber: 2.7 g
• Net Carbs: 2.3 g
• Protein: 0.9 g
Pro Tips
• For the best texture, ensure you use large coconut flakes, not finely shredded coconut.
• Store your granola in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month. It’s delicious straight from the freezer—no thawing required!
• To make this recipe coconut-free, simply replace the coconut flakes with 2½ cups (375 g) of hulled sunflower seeds.
• For an extra chocolatey crunch, stir in a handful of cacao nibs or sugar-free chocolate chips after removing the granola from the heat.
FAQ
Q: Is this Death by Chocolate Granola recipe keto-friendly
A: Yes, this recipe is perfect for a keto or low-carb diet. With only 2.3 grams of net carbs per serving, it uses erythritol and unsweetened coconut flakes to create a delicious, sugar-free chocolate granola that fits your macros.
Q: Can I use a different sweetener instead of erythritol
A: You can substitute erythritol with other granulated, keto-friendly sweeteners like monk fruit or allulose. Keep in mind that this may slightly alter the final texture and sweetness. We recommend avoiding liquid sweeteners as they will change the consistency of the recipe.
Q: What is the best way to store homemade granola
A: For maximum freshness and crunch, store your Death by Chocolate Granola in an airtight container. It will keep for up to 10 days in the refrigerator or up to one month in the freezer. It’s delicious straight from the freezer with no thawing required.
Q: Why are large coconut flakes recommended for this recipe
A: Large, unsweetened coconut flakes are essential for achieving the best crunchy texture in this granola. Finely shredded coconut is much smaller and will result in a softer, chewier product rather than the intended crispiness that makes this recipe a standout.
