Breakfast cereal on keto?! Heck yes - and a ridiculously delicious one at that. Crunchy, nutty, sweet, and savory, this cereal is loaded with good fats and can be made in minutes. Make extra (seriously, you’re going to want it) and store it in an airtight container so you have access to a quick breakfast or grab and go trail-mix-like snack. It’s awesome in a bowl with almond milk (don’t forget to add the milk macros) or as a topping for full-fat yogurt and keeps in an airtight container at room temperature for one week
Crispy Keto Breakfast Cereal and Almond Milk
Ingredients List
- 3 Tbsp coconut oil
- 1/3 cup granulated allulose sweetener (such as RxSugar) or erythritol-based sweetener (such as Swerve)
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1½ cups unsweetened dried coconut flakes
- 1 cup chopped keto-friendly nuts (we used 1/3 cup each of pecans, macadamia nuts, and almonds)
- 1/4 cup sunflower seeds
- 1/4 cup shelled hemp seeds
- 1/4 cup flaxseed meal
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Melt the coconut oil in a 12-inch nonstick skillet over medium-high heat. Add the sweetener and cinnamon and stir until the sweetener is melted, 1 to 2 minutes. Stir in the vanilla, salt, coconut, nuts, sunflower seeds, hemp seeds, and flaxseed meal. Stir evenly to coat with the coconut oil mixture. Reduce the heat to medium and toast, tossing often, until the coconut, nuts, and seeds are a bit toasty but not burned, 4 to 5 minutes.
- Spread the cereal in one layer onto the prepared baking sheet to cool and crisp.
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Credits
RecipeEric Lundy
PhotographyErin Ng
6 reviews
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Delicious and filling. I substituted pumpkin seeds for sunflower seeds and omitted the hemp seeds as I did not have them in pantry. For milk I used Coconut milk and was very satiated. I would recommend this to family and friends.
so easy to make in a skillet instead of baking! So crunchy and tasty! My husband is not on my keto journey but he loves it too.
Love this recipe. Easy to make, tastes yummy as a snack or in yogurt at breakfast, have even sprinkled it on salad for some crunch .
I’ve made this twice now and really love it. Super satisfying and easy to make. I like it with the sweetener but as mentioned in a previous review I think it would also be tasty without it if so desired. Only issue for me as always I wish the serving size for the macros was weight based for better accuracy.
Try weighing all your ingredients and divide by 6 for weight per serving.
I love this sprinkled on top of yogurt for dessert. I always have some in a canister. So easy.
Delicious. Don’t use sweeteners. Was fine without it.