Keto Chocolate Cereal

If you’re a cereal lover but following a keto lifestyle, you might have thought your crunchy breakfast days were over. But guess what? This Keto Chocolate Cereal is about to change your mornings! It’s crunchy, chocolaty, and perfectly sweet without all the carbs. Whether you’re looking for a quick breakfast, a snack, or a fun meal-prep option, this cereal is a game-changer.

Unlike store-bought cereals loaded with sugars and hidden carbs, this homemade version keeps it clean, simple, and keto-friendly. Plus, it’s packed with healthy fats to keep you full and energized. Pour in some almond milk or eat it straight from the jar—either way, it’s delicious.

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Why You’ll Love This Recipe

• Crunchy and satisfying – Just like classic cereal, but without the carbs!
• Easy to make – No complicated steps or ingredients.
• Keto-friendly – Perfectly low in carbs and sugar-free.
• Meal-prep friendly – Make a big batch and enjoy it throughout the week.
• Pairs perfectly with almond or coconut milk – Or enjoy it as a crunchy snack!

My Personal Experience

I used to be obsessed with breakfast cereals, but once I started keto, I had to say goodbye to my morning bowl of chocolatey crunch. That’s when I started experimenting with a homemade version. After several trials (and a few burnt batches), I finally nailed the perfect texture and flavor! The secret? The right balance of coconut flour, cocoa powder, and a touch of natural sweetener. Now, I keep a batch ready to go, and it’s honestly better than anything from a box!

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Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls—one for dry ingredients and another for wet ingredients. It keeps things organized and ensures even mixing.

Baking Sheet

A flat baking sheet is key to spreading the mixture out evenly so it bakes to crispy perfection.

Parchment Paper

This prevents sticking and makes cleanup a breeze!

Rolling Pin (Optional)

If you want ultra-thin cereal pieces, a rolling pin helps to flatten the dough before baking.

Cooling Rack

Letting the cereal cool completely on a wire rack ensures it stays crunchy.

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Ingredients & Substitutions

• 1 cup almond flour – The base for a light, crispy texture. Substitute with sunflower seed flour for a nut-free version.
• 2 tbsp coconut flour – Helps absorb moisture and adds structure.
• 1/4 cup cocoa powder – Gives it that rich chocolate flavor.
• 1/4 cup powdered sweetener – Use erythritol, monk fruit, or allulose.
• 1/4 tsp salt – Balances the sweetness and enhances the flavor.
• 1/2 tsp vanilla extract – Adds depth to the chocolate taste.
• 2 tbsp melted coconut oil – Helps bind the ingredients and adds crispness.
• 1 large egg – Acts as a binder. Swap with a flax egg for an egg-free version.
• 2 tbsp water – Helps form the dough, add more if needed.

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How to Make Keto Chocolate Cereal

1. Preheat & Prep – Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients – In a bowl, whisk together almond flour, coconut flour, cocoa powder, sweetener, and salt.
3. Combine Wet Ingredients – In another bowl, mix vanilla, melted coconut oil, egg, and water until smooth.
4. Make the Dough – Pour the wet ingredients into the dry and mix until a dough forms. If it’s too dry, add a tiny bit more water.
5. Roll & Flatten – Place the dough between two parchment papers and roll it out thin. The thinner it is, the crunchier it gets!
6. Cut Into Pieces – Use a knife or pizza cutter to cut into small squares.
7. Bake – Transfer to the baking sheet and bake for 15–20 minutes. Stir halfway to ensure even crispiness.
8. Cool Completely – This is key! The cereal will harden as it cools.

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Tips for This Recipe

• Don’t skip the cooling step – It ensures your cereal stays crispy.
• Roll the dough thin – For extra crunch.
• Taste the dough before baking – Adjust sweetness if needed.
• Store in an airtight container – It keeps the cereal fresh and crisp.

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Optional Additions

• Chopped nuts – Adds extra crunch and healthy fats.
• Cinnamon or nutmeg – For a warm spice twist.
• Unsweetened coconut flakes – Gives a subtle coconut flavor.

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Serving Ideas

• With unsweetened almond or coconut milk.
• Sprinkled over Greek yogurt for a crunchy topping.
• As a snack on the go—no milk needed!

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Storage Recommendations

Store in an airtight container at room temperature for up to a week. For longer freshness, keep it in the fridge for up to 2 weeks.

To re-crisp, pop it in the oven at 250°F (120°C) for 5 minutes.

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Frequently Asked Questions

Can I make this without almond flour?
Yes! Substitute with sunflower seed flour for a nut-free version.

Can I use coconut sugar instead of keto sweeteners?
Coconut sugar isn’t keto, but allulose or monk fruit works great.

How do I keep it crispy?
Store in an airtight container and make sure it cools completely before storing.

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Nutritional Breakdown (Per Serving)

• Calories: 180
• Total Carbs: 6g
• Fiber: 3g
• Net Carbs: 3g
• Protein: 5g
• Fat: 15g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!