Best Low Carb Chocolate Cereal

Cereal is one of the yummiest foods, but is typically off-limits for those on a Keto or low-carb diet. Even store-bought “Keto” cereals are full of ingredients that are not necessarily Keto-friendly, like vegetable oils. That is why we developed this Keto Chocolate Cereal using the best ingredients like almond flour, good quality cocoa powder, eggs, and avocado oil. The dough is easy to make. Simply place all the ingredients into a single bowl and mix by hand with a spoon. The dough is then rolled out between two pieces of parchment paper into a thin sheet, scored into squares, and baked until crispy.

Can I use other types of oils in this recipe?

Yes, feel free to use olive oil, ghee, coconut oil, butter, tallow, or another Keto-friendly fat.

How long does this cereal last?

This cereal will last in an airtight container for up to three days.

What type of milk is best for this cereal?

Feel free to use any unsweetened nut milk like almond or cashew milk. If you love coconut, light coconut milk would be nice. If you are looking to fill fat macros, you could even opt for canned coconut milk for an ultra-rich taste.

Serving suggestions

To make the ultimate pairing, serve this Keto Chocolate Cereal with our Keto Spinach and Egg in a Cup for a high-protein, fat-fueled breakfast:

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Net Carbs

6.2 g
Fiber

8 g
Total Carbs

14.3 g
Protein

13.2 g
Fats

33.8 g

381 cals

Quantity

Serving Size

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Almond flour

1.75 cup
Cocoa powder

0.33 cup
Erythritol Granulated

0.67 cup
Baking powder

1 tsp
Himalayan Pink Sea Salt

0.25 tsp
Raw egg

1 large
Avocado oil

2 tbsp
Vanilla extract

1 tsp

Step 1

Preheat the oven to 300 F. Combine the dry ingredients in a mixing bowl. Mix well with a spoon to combine.
Step 2

Next, add in all the wet ingredients. Use the spoon to mix the dough into a homogenous mass. The dough will be fairly stiff.
Step 3

Place the dough between two pieces of parchment paper. Roll the cereal as thin as possible (about ⅛” or so). Remove the top piece of parchment paper.
Step 4

Using a pizza cutter or a paring knife, score the dough into small squares about ½” x ½.” The dough will bake and cause the lines to merge together. However, once the dough is baked and cooled, the lines will help with breaking the dough into square pieces.
Step 5

Slip the bottom piece of parchment paper with the dough attached to a baking sheet. Then bake for 25-27 minutes until the dough is baked through and brown on the edges. The dough will still be soft at this point. Allow the dough to cool completely on the baking sheet so it will harden/crisp.
Step 6

Once cooled, break the cereal into pieces along the score lines. Serve with milk of choice. Store the cereal in an airtight container for up to three days.