This recipe is designed to teach everyone how to make easy keto cereal
Course Breakfast
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Servings 2servings
Calories 172kcal
Ingredients
24gramsgranulated sweetener (2 TBS)I use granulated monkfruit sweetener
8gramsegg white powder (1 TBS)
28gramscoconut flour (1/4 cup)
25gramswhey protein powder (1/4 cup)
32gramspeanut butter or nut butter of choice (2 TBS)for nut free use seed butter, cookie butter or desired nut butter substitute
20gramsketo maple syrup (1 TBS) or another 2 TBS of granulated sweetenerI use Choczero maple syrup
1tspvanilla extract
45gramsroom temperature water (3 TBS)
Optional chocolate flavor
3gramscocoa powder (1/2 TBS)
4gramsgranulated sweetener (1 tsp)
1/2tspvanilla extract
Instructions
Sift all the dry ingredients, except the chocolate ingredients (if using) into a large mixing bowl until there are no lumps. Add the remaining ingredients except the chocolate ingredients (if using) Stir together until everything is combined and a dough forms. If desired add dry spices or flavors of choice
Divide the dough in half. Set one portion a side and place the other into the mixing bowl. If desired add the chocolate ingredients to one half of the dough. Place the dough portions into a bowl and place in the refrigerator. Chill at least 30 minutes or until firm.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. After 30 minutes remove the dough from the refrigerator. Scoop dough out about 1/4 tsp at a time (or desired size) onto the prepared baking sheet. Roll each scoop into smooth balls. Leave space between each ball.
Place into preheated oven. Bake at 350 degrees for 8 minutes or until firm. Remove from the oven allow to cool the pan at least 30 minutes or until firm and completely cooled. For firmest texture allow to dry out overnight. Use immediately or store in airtight container in refrigerator up to 3 weeks.