Keto Chocolate Cereal

This rich keto chocolate cereal is so amazing by the spoonful that you won't miss the sugary counterpart! Try this keto cereal with almond milk or coconut milk to make a quick keto breakfast on the go.

Course Breakfast

Cuisine American

Keyword Chocolate Cereal

Prep Time 40

Cook Time 15

Additional Time 15

Total Time 1 10

Servings Servings

Calories 210kcal

Author Olivia Wyles

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

Erythritol works best for this recipe to make it crunchy. Allulose will make it chewy.

Sugar alcohols were omitted in nutrition estimation.

8.5 Carbs - 4.5 Fiber = 4 Net Carbs

Nutrition