Keto Chocolate Cookie Cereal

One of the treats I miss the most after going Keto is cold cereal. This Keto Chocolate Cookie Cereal has the perfect amount of crunch and sweetness that makes up for everything that unhealthy cereals have! You will love this Low Carb breakfast recipe that can also be eaten as a nice because of the high protein and low carbohydrate content. You will be able to relax and enjoy a crunchy, sweet bowl of cereal without any of the adverse side effects.

What kind of cookie-cutter do I need?

You can use any shape cookie cutter, but the time and temperature below is formulated for 1” round cookies. Feel free to use any other cookie-cutter around the same size but in a different shape. Get creative!

What kind of cocoa powder should I use?

Please use Dutch-processed cocoa powder as it has the darkest and most decadent flavor.

Do I have to eat this with milk?

No! You can enjoy them as-is if you would like to. The cereal pieces are the perfect bite-sized cookies for any Keto or Low Carb snacking occasion.

Do the macros include the milk?

No, you will need to calculate the milk you use separately.

Serving suggestion

Feel free to pair Keto Chocolate Cookie Cereal with an excellent fatty coffee like Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee.

Net Carbs

4.5 g
Fiber

3.2 g
Total Carbs

21.1 g
Protein

19.4 g
Fats

34.4 g

403 cals

Quantity

Serving Size

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Almond Flour

⅔ cup
Mega Pack 100% Pure Whey Protein Isolate by Now Sports

⅔ cup
100% Cocoa Special Dark by Hershey's

¼ cup
Salt, Ancient Fine Real Sea Salt by Redmond

⅛ tsp
Baking Aids Xanthan Gum by Bob's Red Mill

¼ teaspoon
Baking Powder

½ teaspoon
Butter

1 stick
Raw Egg

1 large
The Ultimate Icing Sugar Replacement by Swerve

6 tablespoon

Step 1

Preheat an oven to 350 F. Combine the almond flour, whey, cocoa powder, sea salt, xanthan gum, baking powder, and powdered sweetener in a medium sized mixing bowl.
Step 2

Add in one stick of melted butter and one egg. Mix with a rubber spatula until well combined. Feel free to use your hands to knead the dough as well.
Step 3

Place the chocolate dough in between two parchment paper pieces and roll the dough to a ⅓” thickness. The dough should not need to be chilled.
Step 4

Using a 1” round cookie cutter, cut out round cookies and place them on a baking sheet. Bake for 15-16 minutes until the cookies are well baked.
Step 5

Allow them to cool sufficiently before removing them from the baking sheet. Transfer them to an airtight container where they can keep for up to one week.