Grain Free & Keto Cocoa Puffs Cereal

Intensely chocolatey and extra crunchy, this grain free and keto cocoa puffs cereal is bound to have you swooning!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups at the bottom of the ingredients for an instant conversion

Course Breakfast, Cookies, Dessert

Cuisine Gluten Free, Ketogenic

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 156kcal

Ingredients

For the keto Cocoa Puffs cereal

144 g almond flour *see. notes for a 'dark chocolate' version
50 g cocoa powder *see. notes for a 'dark chocolate' version
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
80 g unsalted grass-fed butter at room temperature
128 g Swerve
1 egg

For the topping (optional)

1 tablespoon melted grass-fed butter
1-2 tablespoons Swerve or xylitol, to taste
1/2-2 teaspoons cocoa powder to taste

Metric - US Cups

Instructions

Add almond flour, cocoa powder, salt, xanthan gum and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cereal dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
Preheat oven to 350°F/180°C and have a baking tray handy.
Roll out the dough between two pieces of parchment paper until nice and thin. Cut out by pressing down with a ruler (takes a couple minutes this way, for real). Alternatively (and only if you have an hour or two to kill), pinch little rounds of dough and form into balls.
Transfer cutout cookies with the parchment paper onto prepared baking tray. Place in the freezer for 15 minutes prior to baking.
Bake for 8-12 minutes. Since the cereal is dark already and you can't guide yourself by color, check in often the first time around. When ready, the cereal will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
Optional topping (to 'stain' the milk): brush with melted butter right out of the oven and sprinkle with cocoa sugar.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as it'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
Store in an airtight container for up to a week. And keep in mind that these cookies can be baked, once shaped, straight from the freezer (the batter keeps well frozen for up to 3 months).

Notes

*If you prefer dark chocolate to milk, you may want to decrease the almond flour to 1 1/3 cups (130g) and increase the cocoa powder to 2/3 cup (65g)

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Nutrition facts below were estimated for a 40g serving of our keto cocoa puffs (recipe yields approximately 400g give or take = 10 servings).

Nutrition

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