Low Carb Keto Approved Crunchy Chocolate Granola

My husband recently came to me and told me that he was really missing having granola in the mornings for breakfast. Not only are most granolas sold on the market filled with sugar and corn syrup solids, but they also tend to have weird preservatives that I can’t even name. Not to mention, most of them aren’t gluten free, or low carb, and being both celiac and keto, I had no choice but to make my own!

But I took on the challenge and I have to say that I’m pretty pleased with the result. Throwing in fried chicken skins helps provide an extra boost of collagen and also helps keep that really crunchy, salty texture that you would expect from granola, while the extra chocolate helps give it a Cocoa Puffs kind of taste.

I added cinnamon and a little bit of salt to the mix, but don’t be afraid to experiment with the seasonings. Add a pinch of chili powder for a spicy kick, or sub out the chocolate for maple syrup if you aren’t keto for a perfect fall treat!

Ingredients

-1 bag of crushed pork rinds (your choice!)
-1 oz crushed almonds
-1 bag of Flock chips (any flavor!)(use code “CRUNCHY” for 30% off your order!)
-1 chocolate bar (your choice!)
-2 tbsp powdered Swerve (only if using bitter chocolate, otherwise your chocolate bar should be sweet enough)
-1/2 tsp cinnamon
-1/4 tsp flakey sea salt
-1/4 tsp chili powder (for a spicy kick!)

Steps

1. Get out some frustration and crush a bag pork rinds and Flock chips by hand (or just throw them in the food processor along with some almonds!)
   
2. Melt the chocolate bar according to your preferred method. I like to heat mine in a double boiler, but a microwave works too. Just make sure to do it in short 30 second bursts to avoid burning your chocolate!
   
3. Once the chocolate is good and melted, add in the cinnamon and flakey sea salt. Feel free to throw in 1/4 tsp of chili powder for a spicy kick.
   
4. Add in the crushed pork rinds, almonds, and Flock chips. Pour onto a sheet pan covered with wax paper, or silicone molds. Put in the refrigerator and let sit 1-2 hours.
   
5. Eat up and enjoy! These are best stored in the refrigerator in an air-tight container for 2-3 days…but they probably won’t last that long!
   

Enjoy!