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prep time
1 h 15 min
cook time
15 min
ready time
1 h 30 min
The Best Keto Cereal
If you want to treat yourself to the best Keto cereal, yet don't have much time in the morning, then this Keto breakfast is perfect for you. It is crunchy, flavorful, and requires minimal effort. You can prepare it on the weekend and enjoy it all week long. We guarantee you, this low-carb cereal is one of the best Keto recipes for breakfast.
There aren't many easy Keto recipes that are versatile like this one. This recipe is for a vanilla-flavored cereal, but you can easily adjust it to make other flavors. It requires a handful of ingredients and less than 20 minutes of active prepping time. We recommend you bake this cereal ahead of time to enjoy it for a couple of days after.
What are some variations to this cereal recipe?
If you want a chocolate-flavored cereal, add 1-2 tbsp of cocoa powder and 1 tbsp of sweetener. If you'd like a cinnamon flavored version, add a tsp of cinnamon to the dough, brush the final product with butter, and sprinkle some more cinnamon and granulated sweetener. There are endless options to this Keto cereal to suit every palette.
How to store this Keto-friendly cereal?
After the cereal cools completely, transfer it to an airtight jar or container. It should stay fresh and crisp for up to a week. You can also freeze this Keto cereal for up to 3 months. Just portion it into Ziploc bags, and place them in the freezer.
What are the best plant-based milk options to serve with this Keto-friendly cereal?
The best Keto milk option for this recipe is one that is creamy and neutral in flavor. We find unsweetened almond milk to be the best plant-based option here. However, you can also use cashew milk or coconut milk.
Net Carbs
3.2 g
Fiber
3.9 g
Total Carbs
19.2 g
Protein
9 g
Fats
27.6 g
307 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.25 cup
Powdered Erythritol (Icing Sugar)
0.33 cup
Baking Aids Xanthan Gum
0.25 tsp
Baking soda
0.5 tsp
Salt
1 dash
Raw egg
1 large
Butter
3 tbsp
Vanilla extract
0.75 tsp
Recipe Steps
steps 6
1 h 30 min
Step 1
Add the almond flour, powdered sweetener, xanthan gum, baking soda, and a pinch of salt to a bowl. Mix using a whisk until well combined. Add the softened butter, vanilla extract, and egg.Step 2
Using a hand mixer, beat until a dough forms. Wrap the dough in cling film and press to flatten. Freeze the dough for one hour.Step 3
Preheat your oven to 350 F /180 C. Take the dough out of the freezer and unwrap it. Place it between 2 pieces of parchment paper.Step 4
Roll the dough until its 1/8 inch thick. Cut the dough into 1-inch squares using a pizza cutter. Separate the pieces then transfer the parchment paper to a baking sheet.Step 5
Bake the cereal for 10-12 minutes, flipping the sheet halfway through. It should be ready when it is golden. Turn off the oven, crack the door open, and keep the cereal inside for 10 minutes to crisp up.Step 6
Take the baking sheet out of the oven and let it cool completely before handling. Serve with your choice of Keto-friendly milk. Store the rest in an airtight container for up to a week.
Comments
RemarkableKetone686563 7 months ago
I replaced the erythritol with 20g of powdered maple sugar (I don’t like the taste), and I used a food processor to mix the dough instead of the hand mixer. Tastes pretty good.
kimmyt1966 3 months ago
Powdered maple sugar sound good but would make this not keto anymore
SpectacularAvocado149158 2 years ago
I reduced the sweetener to 1/8 cup and added 1/4 cup linseed meal (increases the carbs per serve insubstantially)
Mrs Mega Macro Minded 2 years ago
Good idea! Adding ground flax or chia seeds would be great too. If I added pecans my hubby might enjoy :0)
josie0695 3 years ago
Kindly explain what is meant by "flipping the sheet"? (step 5) Thank you 😊
TGB 3 years ago
I think they mean to say "flip the parchment paper over". That is, you put the dough on parchment paper, cut the dough, then put the parchment paper + cut dough onto a baking sheet. So, halfway through baking you can pick up the parchment paper and flip it over. Then what had been the top of the dough becomes the bottom for the remainder of the baking time.