Chocolate Collagen Keto Granola




Yield 3 cups Granola


1 cup organic coconut flakes

1 cup sprouted sunflower seeds

1 cup sprouted pumpkin seeds

2 tbsp Bone Broth Power Protein Chocolate

2 tbsp grass-fed butter, ghee or coconut oil

2 tbsp Choc Zero maple syrup


Step #1:  Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Step #2:  Place the pumpkin seeds, sunflower seeds, coconut flakes, and protein powder in a high-powered blender or food processor and pulse until the seeds and coconut are broken up into small pieces.

Step #3:  Melt the butter with the maple syrup, then pour it into the blender or food processor. Pulse until well combined.

Step #4:  Arrange the mixture into any size chunks you desire and place them on the prepared baking sheet.

Step #5:  Bake for 10 to 15 minutes, or until crunchy. (Check the granola each minute after 10 minutes have elapsed to ensure that it has the desired texture.) Remove from the oven. Let it cool for 5 minutes.

Step #6:  Serve immediately or store in the refrigerator for up to a week.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast or Snack

Nutrition Facts

Serving Size 1/4 cup

Amount Per Serving

Calories 269

% Daily Value

Total Fat 23 g


Total Carbohydrates 8 g


Dietary Fiber 4 g


Sugars 0.5 g

Protein 9 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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