Almond Butter Keto Cereal Recipe
Almond Butter Krunch Keto Cereal
I never once considered making some Almond Butter Krunch Keto Cereal until I saw how Theresa turned one of our recipes into a morning keto cereal recipe! OMG, it’s amazing!! So, before I get started, I need to give a shoutout to Theresa J for sharing her keto cereal photo in the Low Carb Inspirations (plus Keto Friendly Recipes) Facebook group! It totally inspired me to recreate that recipe in my own kitchen! She’s right, it’s amazing!
To make this breakfast cereal you need a really good recipe and a gummy bear silicone mold. These are the exact Gummy Bear Silicone Molds I used and I ordered them from Amazon.
Get free meal plans, recipes, and more straight to your inbox!
For the recipe, I used this 3 Ingredient Keto Peanut Butter Cookie recipe. I used the 4 pack of silicone molds that makes 176 gummy bears. Each bear measures at 1.5ml and 0.8″ tall.
I want to also note that this recipe is definitely a treat. If you are doing Keto for weight loss, you might focus more on eating meats and low carb vegetables with healthy fats. I use treat recipes like this when I feel I need something a bit different! I don’t ever want to feel restricted in my diet so these treat recipes I use to keep things interesting!
However, I am happy to feed my kids stuff like this because it’s staying away from those high sugar content cereals! I will make this for them every week if they want it!
Almond Butter Krunch Keto Cereal Recipe Ingredients
- 1 egg
- 3/4 cup almond butter
- 1/2 cup of your favorite keto friendly sweetener. I prefer Lakanto Monkfruit for this recipe but I’ve also tried Pyure All purpose blend, Erythritol, and Xylitol too.
Note: Xylitol is poisonous to dogs.
Almond Butter Krunch Keto Cereal Recipe Instructions
-
Preheat the oven to 350 degrees.
-
In a medium size bowl, add all the ingredients in a bowl and mix them all together until it’s well combined.
-
Using a spatula, press the dough into the silicone gummy bear molds as seen in the video below.
-
Place the filled silicone molds on a cookie sheet. The molds are flimsy and this will help carry them in and out of the oven.
-
You will bake these cookies for about 12 to 15 minutes or until golden brown.
-
Allow them to cool down for about 5 minutes before removing them from the silicone molds.
-
Store them in an airtight container in the fridge if you have any left over.
We tend to split this recipe into 4 to 6 servings. You can also package them up as treats on the go without milk too! Kids love them! It’s a wonderful alternative to those sugar-filled Teddy Grahams my kids used to eat before getting smart with our food choices.
Tip: If you don’t want to bother with a mold to make bears as cereal, you can always spread the dough onto a cookie sheet about 1/2 inch thick and bake it exactly as stated above. Once you remove it from the oven you can use a pizza cutter to cut little squares for cereal too. Just be sure to allow it to cool before removing the squares from the cookie sheet.
Almond Butter Krunch Keto Cereal Nutrition
Serves 6
Calories 204, Total C 6.3g, Fiber 3.2g, Net C 3.1g, Sugars 1.4g, Fat 18.1g, Protein 7.6g
If you want more Keto Friendly Recipes that are absolutely amazing, be sure to grab the Keto Friendly Recipes: Easy Keto for Busy People Cookbook!
Grab the printable version of this recipe here:
Almond Butter Krunch Keto Cereal Recipe
Ingredients
- 1 egg
- 3/4 cup almond butter
- 1/2 cup of your favorite keto friendly sweetener. I prefer Lakanto Monkfruit for this recipe but I've also tried Pyure All purpose blend Erythritol, and Xylitol too
Instructions
- Almond Butter Krunch Keto Cereal Recipe Instructions
- Preheat the oven to 350 degrees.
- In a medium size bowl, add all the ingredients in a bowl and mix them all together until it’s well combined.
- Using a spatula, press the dough into the silicone gummy bear molds as seen in the video below.
- Place the filled silicone molds on a cookie sheet. The molds are flimsy and this will help carry them in and out of the oven.
- You will bake these cookies for about 12 to 15 minutes or until golden brown.
- Allow them to cool down for about 5 minutes before removing them from the silicone molds.
- Store them in an airtight container in the fridge if you have any left over.
- We tend to split this recipe into 4 to 6 servings.
Video
Notes
Nutrition
Thank you for the Shout out…
Do you think you could make these with a chia egg? I would like to make it as a gift to friend who is allergic to eggs.
Hello,
Could I use pure maple syrup instead of sweeteners? And if it is possible, how much should I use? I hope you can advise me on this and I look forward to hearing from you soon. Thank you!
I didn’t use the molds, just made it on a baking sheet and cut it into cubes. It could use some salt! Otherwise, good idea. I grab a cube or two when I’m hungry and they satisy for awhile.
Would peanut butter work instead of almond?