3 Homemade Keto Cereal Recipes
Writer: Molly Becker, Director of KetoBars + Keto Enthusiast, July 14th 2020
Homemade cereal? Say whaaat? Making your own cereal is actually a lot easier than you may have thought. We all love cereal but we also know that it's usually packed with sugar, carbs, or unhealthy ingredients. Making your own cereal gives you full control of all the ingredients and the macros. With all this extra time spent at home, now is the perfect time to whip up some of these delicious homemade keto cereals!
PS. Your kids will love em'.
INGREDIENTS
For the Cereal
• 192g almond flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon xanthan gum or 1 tsp flax meal
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 80 g grass-fed butter at room temperature*
• 96 g golden erythritol or erythritol-based sweeteners
• 1 egg
For the Cinnamon Topping
• 28 g grass-fed butter melted
• 2 tablespoons xylitol or Swerve
• 2 teaspoons ground cinnamon
DIRECTIONS
1. Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
2. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
5. Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
6. Preheat oven to 350°F/180°C.
7. Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional).
8. Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
9. Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
10. Brush with melted butter and sprinkle with cinnamon 'sugar'. You can also do this prior to baking for a more 'crusty' result, both work well just depending on your preference so feel free to experiment.
11. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
12. Store in an airtight container for up to 5 days.
INGREDIENTS
• Cooking spray
• 1 c. almonds, chopped
• 1 c. walnuts, chopped
• 1 c. unsweetened coconut flakes
• 1/4 c. sesame seeds
• 2 tbsp. flax seeds
• 2 tbsp. chia seeds
• 1/2 tsp. ground clove
• 1 1/2 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 large egg white
• 1/4 c. melted coconut oil
DIRECTIONS
1. Preheat oven to 350° and grease a baking sheet with cooking spray.
2. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, flax seeds, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt.
3. Beat egg white until foamy then stir into granola. Add coconut oil and stir until everything is well coated.
4. Pour onto prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely.
INGREDIENTS
• 1 ½ cups almond flour
• 1/3 cup cacao powder
• ½ tsp xanthan gum
• ½ tsp baking soda
• 7 tbsp natural creamy peanut butter
• 6 tbsp granulated Stevia or other low carb granulated sweetener
• 1 egg
• 1 tbsp water
DIRECTIONS
1. In a small bowl combine the almond flour, cacao powder, xanthan gum and baking powder. Set aside.
2. In another bowl cream the peanut butter and sweetener.
3. Add the egg and water and mix until well combined.
4. Add the almond flour mixture and mix until well combined.
5. Wrap the dough with cling film and refrigerate for minimum 4 hours or overnight.
6. Preheat oven to 350°F.
7. Roll out the dough between 2 parchment sheets until about 1/4” thick.
8. Cut into small cubes.
9. Roll each cube into a ball.
10. Arrange the balls onto a baking sheet lined with parchment paper.
11. Bake in preheated oven for 8-12 minutes or until firm to the touch.
12. Remove from the oven and allow to cool completely.
13. Store in an airtight container for up to 5 days.
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