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Keto Cereal
Vegetarian
Breakfast/Snack

Fat (g) / Serving
26.46
Net carbs (g) / Serving
Protein (g) / Serving
Servings
12
2.96
5.77
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
1 Cup Unsweetened Shredded Coconut | 100 | 7.32 | 64.56 | 87.84 |
1 Cup Unsweetened Coconut Flakes | 90 | 6.6 | 58.08 | 79.2 |
0.5 Cup Flaked Almonds | 50 | 4.56 | 24.96 | 54.72 |
0.5 Cup Flaxseeds | 75 | 1.2 | 31.68 | 14.4 |
0.33 Cup Pepitas (can replace with pumpkin seeds) | 42.9 | 2.04 | 21 | 24.48 |
0.33 Cup Chia Seeds | 52.8 | 4.08 | 16.2 | 48.96 |
0.33 Cup Sunflower Seeds | 46.2 | 5.28 | 23.76 | 63.36 |
1 Tbsp Cinnamon, Ground | 14.3 | 3.96 | 0.12 | 47.52 |
0.33 Cup Erythritol | 200 | 0 | 0 | 0 |
0.33 Cup Coconut oil | 77.88 | 0 | 77.16 | 0 |
1 Tsp Vanilla Extract | 4.2 | 0.48 | 0 | 5.76 |
Directions
1.Preheat oven to 160C/320F.
2.In a bowl mix together all ingredients until very well combined.
3.Spread evenly over a lined cookie sheet.
4.Bake for 30-40 minutes, stirring every 5 minutes to prevent burning. Remove from the oven when the ingredients are golden brown and toasted.
5.Allow to cool completely before storing in an airtight container.
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