½ cup shredded coconut (I used reduced fat shredded coconut)
1 ounce dark chocolate, chopped
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large saucepan, combine the erythritol (or sugar) and milk (or creamer) and stir until the erythritol has dissolved. Cook over medium heat, stirring occasionally, until the milk reaches a gentle boil. Add a bit of salt if you want a salted caramel.
Remove from heat and stir in the coconut flakes and shredded coconut. Spread the coconut mixture onto the prepared baking sheet in an even layer. Bake in the oven at 350°F for 6 minutes, stir, and return to oven for another 5-7 minutes or so, until golden and a bit crispy (note that the granola will crisp up a lot more as it cools, especially if you use erythritol). Stir in the chocolate. Let cool and devour.
Notes
*Please note that this does have an "erythritol" taste. I cook with erythritol all the time and don't have a problem with the taste/aftertaste (and it shouldn't cause any GI issues in this amount), but I'd consider making this with sugar or another sweetener if I were giving it to someone else. I wanted to just give you that heads up. Yay knowledge!
**It's a little more of an authentic caramel if you use something higher fat, but I've also used milk and it turned out fine.
Nutrition Information
Serving size: ¼ cup (1/8 recipe) Calories: 100 Net Carbs: 1g Protein: 1g
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/low-carb-samoa-granola/