Keto Vegan Dried Strawberry Cereal
The Big K brand of cereal can move aside! This Keto-friendly cereal is fruity, sweet, and totally vegan. An all-vegan diet paired with the Keto diet requires a little extra time when putting together the perfect meal of fat and non-animal protein. This cereal is part of a healthy Keto breakfast that is easy to make in bulk for multiple servings. Simply keep your frozen cereal pieces in the freezer until you’re ready to bake a serving in your oven! Please take note that freeze-dried strawberries are not dried strawberries that are candied in white sugar. If you have trouble finding freeze-dried strawberries, check your organic food aisle (often with snacks) in your local grocery store. A simple search for ‘organic freeze-dried strawberries’ online will also result in easy shopping options.
How to Make It
Step 1
Make the cereal dough at least 1 hour ahead of baking time. You may also make this dough the day before you wish to bake. In a mixing bowl, whisk together the almond flour, ground flax, baking soda, cinnamon, minced freeze-dried strawberries, and a pinch of salt. The more finely to mince the strawberries, the easier your dough will be to roll out later. In a stand mixer fitted with a paddle attachment, mix the coconut oil, swerve, and lemon extract together. Then, slowly mix the dry ingredients into the coconut oil until you have a pastey dough.
Step 2
Transfer the dough to plastic wrap and flatten it into a thin rectangle for easy chilling. Wrap the dough and chill in your refrigerator for just 1 hour. If you choose to chill for longer or overnight, the dough will harden. When it’s time to bake, if you find the dough too hard, bring it out to soften at room temperature. Check back often to make sure the dough is only warmed to just soft enough to roll out. If it becomes too soft, the dough will be too sticky to work with. You can always return the dough to your refrigerator to chill again if it becomes too soft.
Step 3
Roll the dough out into a ¼-inch thick circle or rectangle between 2 pieces of parchment paper. Use a ruler and a paring knife or pizza cutter to mark and score the dough into ½-in X 1-in pieces. Once scored, leave the dough on the parchment paper and lift the paper onto a sheet tray. Store the dough in your freezer for 10 minutes. After 10 minutes, pull out the frozen dough and break the pieces apart from the scored lines. Spread the pieces out on the sheet tray so none are overlapping each other. Return the pieces to your freezer once more for 10 more minutes.
Step 4
Preheat the oven to 350 degrees. Take the cereal tray out of your freezer and transfer straight to your oven. Bake the tray for 8-10 minutes, rotating the tray halfway through to ensure even baking. Look for golden-brown pieces that easily release from the parchment. Allow the cereal to completely cool to crisp pieces before serving a ½-cup serving in a bowl with your favorite non-dairy, Keto milk. At your discretion, you may enjoy your vegan cereal with additional pieces of freeze-dried strawberries, a sprinkle of cinnamon, or a sprinkle of Swerve powdered sugar.
Ingredients
- Almond Flour
1 cup
- Flaxseeds Or Flax Seeds Whole Or Ground
1 tbsp, ground
- Baking Soda
¼ teaspoon
- Cinnamon
¼ teaspoon
- Freeze Dried Strawberries by Trader Joe’s
10 gram
- Coconut Oil
3 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve
1 tablespoon
- Lemon Extract
¼ teaspoon