(2g net carb!) Keto Cereal

Keto cereal made with almond flour in a bowl with sliced strawberries and milk

(2g net carb!) Keto Cereal

A terrific breakfast or snack idea, this keto cereal uses almond flour to amp up the flavor... and give a nice and crisp texture (you know, vip). Enjoy as is, atop yogurt, with your milk of choice, or mixed in to your favorite trail mix.

Course Breakfast

Cuisine American, Keto

Keyword almond flour cereal, grain free cereal, keto cereal, sugar free cereal

Prep Time 15

Cook Time 15

Chilling Time 10

Total Time 40

Servings servings

Calories 166kcal

Ingredients

70 g unsalted grass-fed butter
192 g almond flour
2 tablespoons golden erythritol or coconut sugar
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
pinch kosher salt
1 egg

Metric - US Cups

Instructions

Preheat oven to 350F/180C.
Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Allow it to come to room temperature while you gather the rest of your ingredients.
Add the almond flour, sweetener of choice, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands). Add in your egg and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5-10 minutes to solidify the butter.
Divide the dough into 10 pieces and either roll them out between two sheets of parchment paper or use a tortilla press (see pictures in post). I prefer to use a press as its quicker and gets you a totally more even thickness (= even baking!). Either way, just make sure to get it nice and thin as it will puff up a bit when baked.
Brush with melted butter (or a lightly beaten egg white if you want a shiny finish) and sprinkle a bit more sweetener on top. Bake for 8-12 minutes or until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes). (And do remember that sugar alcohols can take a little longer to crisp up than sugar, even a couple hours).
Store in an airtight container for 5 days, and the dough keeps well in the fridge for 3 days or up to 3 months frozen.

Notes

The Sweetener

You’ve got one option if keto: erythritol, that’s it! You see, it’s the only sweetener that lends a very similar crunch and chew to sugar for crisp baked goodies (i.e. cookies). And no other low carb natural sweetener does that; allulose and xylitol will give you soft cereal, you’ve been warned ;).

If not restricted by carbs feel free to use anything from coconut sugar to regular cane sugar. You can also use maple syrup, but expect a bit of a longer baking time.

Nutrition

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