Low Carb Vegan Chocolate Cereal

If you are looking for a Keto and vegan-friendly chocolate cereal this is the one! Almond flour, good quality cocoa powder, sweetener, chia seeds, and avocado oil are mixed to form a dough. The dough is rolled between two pieces of parchment paper, scored, and then baked. The cereal will need to cool completely before being broken into small squares, but the chocolate flavor is so worth it with low-carb milk on top!

Can I use other types of oils in this recipe?

Yes, feel free to use olive oil, coconut oil or another Keto-friendly fat.

What type of milk is best for this cereal?

Feel free to use any unsweetened nut milk like almond or cashew milk. If you love coconut, light coconut milk would be excellent. If you are looking to fill fat macros, you could even opt for canned coconut milk cut with a little nut milk for an ultra-rich taste.

Can I use xanthan gum?

Yes, this ingredient can help the dough hold together since it is egg-free, but be sure to source a vegan-friendly xanthan gum!

Serving suggestions

To make the ultimate pairing, serve this Keto Vegan Chocolate Cereal with our Keto Vegan Veggie Scramble for a protein-packed breakfast:

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Net Carbs

6.5 g
Fiber

9.7 g
Total Carbs

16.3 g
Protein

12.5 g
Fats

41.6 g

453 cals

Quantity

Serving Size

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Almond flour

1.75 cup
Cocoa powder

0.33 cup
Erythritol Granulated

0.67 cup
Baking powder

1 tsp
Salt, sea salt

0.25 tsp
Chia seeds

2 tbsp, whole pieces
Water

2 tbsp
Avocado oil

4.25 tbsp
Vanilla extract

1 tsp

Step 1

Preheat the oven to 300 F. Combine the dry ingredients from the almond flour to the chia seeds into a mixing bowl. Mix well with a spoon to combine.
Step 2

Next, add all the wet ingredients from the water to the vanilla extract . Use the spoon to mix the dough into a homogenous mass. The dough will be fairly stiff.
Step 3

Place the dough between two pieces of parchment paper and roll the cereal thinly (about 1/4” or so). You want the dough thin, but not too thin. Since this recipe contains no egg, it will be a bit crumbly. Remove the top piece of parchment paper. Using a pizza cutter or a paring knife, score the dough into small squares about ½” x ½.”
Step 4

Slip the bottom piece of parchment paper with the dough attached onto a baking sheet. Then, bake for 25-27 minutes until the dough is baked through and brown on the edges. The dough will still be soft at this point.
Step 5

Allow the dough to cool completely on the baking sheet so it will harden/crisp. Once cooled, break the cereal into pieces along the score lines. Store the cereal in an airtight container for up to three days.