Best Low Carb Chocolate Cereal
How to Make It
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.
Ingredients
- 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