Easy Paleo and Keto Granola


Instagram has added so many fun updates lately and despite the pain of algorithms, I still love it.  One of the cool new features is the ability to do a poll on your stories.  I asked my followers last week if they’d rather have this recipe first or the recipe for my Mocha Chocolate Keto Pudding.  The votes were super close, but the pudding won.  So I knew I needed to get this one up asap too for all those that voted for it.


Most granola recipes call for baking it, or all kinds of honey or maple syrup.  If I can skip the baking step and make it keto while staying Paleo then I call that a win!  I figured if you can use these ingredients to make fat bombs (aka snack bites that are loaded with healthy fats) then I could alter it slightly and make it into granola!

The awesome part is, just like so many of my recipes, you can customize it to your liking or what you have on hand.  I have the options listed with the ingredients for ease of printing.  Plus it whips up in less than ten minutes!


This granola is delicious served countless different ways.  Pile it on yogurt, use it as cereal and just add milk,  mix with coconut cream or whipped cream and some berries for a quick and healthy dessert, or just eat it by the handfuls as a snack.


Easy Paleo and Keto Granola

  • Servings: 3 cups
  • Difficulty: easy
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 INGREDIENTS

  • 1 cup nuts (preferably raw, soaked, and sprouted)
  • 1 cup unsweetened coconut flakes (can use 2 cups nuts in lieu of this)
  • 1/3 cup pumpkin seeds or sunflower seeds
  • 1/3 cup cacao nibs (or Lily’s stevia sweetened chips for Keto, or Enjoy Life chips for Paleo)
  • 1/3 cup hemp hearts
  • 1/4 coconut manna (also called coconut butter), softened
  • 3 Tb coconut oil, melted
  • 1/8 tsp sea salt
  • *optional – 1 tsp cinnamon
  • *optional – 1/2 tsp monk fruit mixed with coconut oil until dissolved or 10 drops liquid stevia or 1 Tb maple syrup for Paleo version
  • *optional – 1/2 tsp vanilla extract

DIRECTIONS

  1. In a food processor, pulse the nuts, coconut flakes, pumpkin seeds, and cacao nibs (do not pulse chocolate chips) just until broken up.
  2. In a medium bowl combine the melted coconut oil, coconut butter, any sweetener, spices, vanilla, and sea salt. Whisk until fully combined.
  3. Add the nut mixture, the hemp hearts and chocolate chips if using in place of cacao nibs to the coconut oil mixture. Stir well.
  4. Spread the mixture out on parchment paper to set.  If you put it in a bowl to set it will harden into a block.  Once set, store in the fridge if your home is warmer than 70°.


Mocha Chocolate Keto Pudding


If you follow me on Instagram you may have noticed that I started Ketogenic Paleo about two weeks ago.  I’ve already experienced quite a few positive results from it too!  But that’ll be in a later post after I’ve tried it for at least a full month.

This pudding is Ketogenic, Paleo, gluten, dairy, and sugar free.  Making it perfect for Diabetics too.  I found a recipe very similar to this last week but it was straight up nasty!  However, it got me thinking plus gave me the gist for how to make this one.

Why make Keto pudding, you might ask? Well, sometimes you want something sweet. Sometimes we just want a quick and easy breakfast…and yeah, this stuff is totally something you can eat for breakfast!  It’s also the equivalent of a fat bomb when you’re trying to increase the amount of fat in your diet.  I even pack it in my kids lunch as a main dish because it keeps them fueled all day with the help of all the healthy fats.

As with almost every recipe I post I like to give you options!  So I listed them in the recipe below for ease of printing!


Mocha Keto Pudding

  • Servings: 6 @ 2/3 cup each serving
  • Difficulty: easy
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*OPTIONS*

*Use all coffee, all water, or 1/2 of each.  *Add chocolate chips after blending.  *Omit the cacao powder and increase vanilla to 1 Tb. for vanilla pudding (it will be greenish because of the avocado though).  *Use maple syrup, raw honey, or coconut sugar in lieu of the stevia.   *Add 2 tsp ashwagandha or other adaptogens for an extra health boost!

INGREDIENTS

  • 1 can full fat coconut milk
  • 1 can liquid (all coffee, all water, or 1/2 of each)
  • 1/4 cup cacao powder
  • 2-3 tsp powdered stevia (see above for other options)
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1 ½ Tb gelatin (such as Vital Proteins)
  • 1 ripe avocado
  • *optional: Lily’s stevia sweetened chocolate chips
  • *optional: whipped coconut cream (recipe below)

DIRECTIONS

  1. In a medium saucepan, combine/whisk everything BUT the gelatin and avocado.
  2. Sprinkle the gelatin evenly over the mixture.  Let it sit and allow the gelatin to bloom. (This will take about 5 minutes).
  3. Place the pan on the stover over medium heat, whisking until the gelatin and stevia are dissolved.
  4. Pour into a blender and allow the pudding to set in the fridge.
  5. Once set, add the avocado and blend until smooth.

*Store in the fridge for up to a week.  You may need to reblend it or add a touch of water after the first day or two, in the fridge.

OPTIONAL WHIPPED COCONUT CREAM

Using coconut cream (I like the one in the pic because it’s free of any gums and thickeners), place 1 cup in a wide mouth jar.  Using an immersion blend, blend until thick and creamy.  You can add vanilla extract and liquid stevia to flavor and sweeten it.  Store in the fridge.

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