Looking for a delicious way to start your day on a keto diet? I have just the perfect solution – keto friendly chocolate cereal made with all-natural ingredients and cocoa powder. Not only does this breakfast treat satisfy both your sweet tooth cravings with just 4g net carbs, 11g protein and 2g sugar in each cup of serving, it will keep you full throughout the morning. Even if you don’t like breakfast, this recipe can be a perfect snack option.
Additionally, you don’t have to worry about sacrificing flavor as its made with natural flavors that are sure to delight even the pickiest of palates! So get ready to experience one of the most delectable keto-friendly cereal – from the comforting aroma of cocoa powder filling up your home kitchen to each scrumptious bite overflowing with mouthwatering goodness.
What cereals are best on a low carb diet?
Cereals that are low in carbohydrates and high in protein and fiber are ideal for a low carb diet. Some examples are:
- Almond flour or coconut flour-based cereals, try Ratio Keto brand!
- High fiber cereals like Kashi Cinnamon Vanilla Cereal
- Low-carb granolas made with nuts and seeds
- High protein cereal such as Catalina Crunch made with catalina flour (a mix of organic pea protein, non-GMO corn fiber, potato fiber and chicory root fiber).
It’s important to check the nutrition label and choose low carb cereals with low sugar content and high protein. Some cereals use whey protein isolate or a blend of plant proteins which is perfectly low carb.
Additionally, you can add this keto recipe to your top list of low carb cereal recipes on keto meal prep day. The natural sweeteners used in this recipe helps keep it low carb but also satisfy your sweet tooth.
This keto cereal recipe will last depending on when your fat source used expires (the egg or butter used in the recipe) or six days after opening your keto chow packet, whichever comes first.
Low carb cereal variations
If you want some variety in your cereals then try other flavor combos using this recipe as the base. For example, for a fun fall inspired breakfast, try making peanut butter cereal, use peanut butter Keto Chow and substitute the cocoa powder with a mix of peanut butter flour and almond flour.
For coffee lovers try making a batch of Caramel Macchiato Keto cereal with Caramel Macchiato Keto Chow and some instant coffee in the dry mix along with almond or coconut flour in replacement of cocoa powder.
What you will need for chocolate keto cereal recipe
This recipe is a low-carb, ketogenic chocolate breakfast. It include the following ingredients:
- Butter – I like to use organic butter with low sodium content so the taste doesn’t interfere with the recipe’s salt proportions.
- Lakanto monk fruit sweetener – This is my go-to brand for a keto friendly sugar-free sweetener made of monk fruit extract with no sugar alcohols. It’s not bitter like stevia extract either. Plus, the sweetener has a 1:1 regular sugar replacement ratio so it’s easy to substitute in recipes that require sugar. By the way, you can use my code: OLIVIAWYLES for 15% off your entire purchase at checkout.
- Egg – Using an egg in the recipe will help give the cereal an added boost of protein and help puff up the cereal in baking.
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- Chocolate Keto Chow – I love Keto Chow’s chocolate flavor as its so decadent and made with natural flavors of cocoa powder. Plus its full of vitamins and minerals like all Keto Chow meal replacement powders. You can use any chocolate protein powder or meal shake powder on hand.
- Baking powder – The baking powder helps in creating that light and airy texture in cereal. Which will give you that that delicious chocolatey crunch in each spoonful!
- Cocoa powder – I will be using the natural flavors of real cocoa powder like Navitas Organic to get that rich chocolate taste in the keto cereal.
How to make keto chocolate cereal
Start by preheating the oven to 350 degrees F. In a medium bowl, mix the chocolate Keto Chow packet, baking powder, and cocoa powder.
In a large bowl, cream the butter on high for 1-2 minutes and then add the sugar-free sweetener, beat on high until dissolved, which takes about 3-5 minutes.
Add an egg and mix until slightly incorporated, resulting in a mixture that will not look very smooth. Take half of the dry mixture and add it to the bowl and mix on low, followed by the rest of the dry mixture. Mix everything until a dough forms.
Then place the dough on parchment paper and refrigerate for 30 minutes or overnight. Roll out the dough between two pieces of parchment paper until thin and scored with a cooling rack.
Cut the dough with a ruler or pizza cutter and transfer it to a baking tray. Place it in the freezer for 15 minutes prior to baking. Bake the cereal for 10-15 minutes until it has puffed up, and let it cool thoroughly for a few hours to make it crunchy.
For an optional chocolate coating, its ingredients can be microwaved for 30-60 seconds until the sugar-free sweetener is dissolved, and then brushed onto the chocolate cereal right out of the oven. This keto cereal recipe makes 4 servings of a cup serving each.
Serve the keto cereal with your favorite dairy-free milk alternative, such as coconut milk or almond milk. I like this blend of unsweetened almond/coconut milk as its just creamy enough. If you don’t like milk, create a keto snack mix with this low carb cereal recipe.
Keto Chocolate Cereal
Ingredients
- ½ cup butter
- ½ cup sugar-free granulated sweetener* see note below
- 1 egg
- 1 serving Chocolate Keto Chow (or protein powder or meal shake powder of choice)
- ½ teaspoon baking powder
- ½ cup cocoa powder
Chocolate Coating (optional):
- 1 tablespoon butter
- 1 tablespoon sugar-free granulated sweetener
- 1 teaspoon cocoa powder
Instructions
- Preheat the oven to 350 degrees F. Whisk together Keto Chow, baking powder, and cocoa powder in a medium bowl. Set aside.
- Cream butter on high for 1-2 minutes in a large bowl. Add sweetener and beat on high until dissolved 3-5 minutes.
- Add egg, mixing until slightly incorporated. The mixture will not look smooth.
- Add one-half dry mixture to a large bowl. Mix on low. Add the rest of the dry mixture. Mix until a dough forms.
- Place dough in parchment paper and refrigerate for 30 minutes or overnight.
- Roll dough between two pieces of parchment paper until very thin. Score dough with a cooling rack. Cut with a ruler or pizza cutter.
- Transfer to a baking tray. Place in the freezer for 15 minutes prior to baking. Bake for 10-15 minutes until cereal has puffed up.
- Allow to cool thoroughly so the cereal will be crunchy. This could be a few hours depending on humidity and sweetener used.
- For optional chocolate coating, microwave coating ingredients 30 – 60 seconds until sweetener is dissolved. Brush onto chocolate cereal right out of the oven.
Video
Notes
Nutrition
Looking for more keto breakfast recipes?
Try these other easy keto breakfast ideas that you can either meal prep or make on the go. It’s so easy to make a great tasting and delicious breakfast with these options.
Sonya
Can you help me understand why you leave out sugar alcohols. I made this recipe and it tastes amazing. I just did a 5 day egg fast trying to get back on track. I was wanting to use this recipe because the Catalina crunch I eat has 28 total carbs for 1 cup. So I put yours in chronometer and for 1/4 of the recipe it said 31.6 total carbs. My head almost exploded. I know they stress on many of KC facebook posts and 2KK to count total vs net because so many things can add up. It tastes really good. It was a lot harder to roll out than we thought. I eat the Catalina crunch every Am and that’s 28 total carbs right out of the gate. I was wondering if that was part of the problem. I have made the KC cereal by 2KK and that one I don’t think tasted good at all. Yours tastes amazing.
Olivia Wyles
Thanks so much for trying the recipe! I totally get how the carb count might have surprised you. In this recipe, I omitted sugar alcohols from the nutrition breakdown because they don’t affect blood sugar, and most keto food bloggers don’t include them in their calculations. But I’ve started including total carbs in my newer recipes since some people prefer to track that, so this is a good reminder for me to redo the nutrition calculation on this recipe. 🙂
That said, it’s always a good idea to plug everything into Cronometer like you did because carb counts can vary a lot depending on the brands you use. Catalina Crunch is high in total carbs because of the fiber and sugar alcohols, so it makes sense that it looks different compared to this.
And yes, rolling it out can be a little tricky! Chilling the dough and rolling it between parchment paper helps a ton. I’m so glad you liked the taste, though—that’s the most important part!