This tasty homemade cereal offers several health benefits that make it a good choice for those who are reducing their carb intake or following a ketogenic diet. It avoids traditional cereal grains that are high in carbohydrates, which can cause blood sugar spikes and interfere with ketosis.
Instead it uses low carb options such as nuts and seeds, almond meal, coconut flour, flaxseed meal and shredded coconut, which provide essential nutrients while keeping the carb content low. It also has no added sugar and is much less expensive than buying ready-made low carb cereal.
Another plus is that it’s high in healthy fats which are important for providing energy, supporting brain function, aiding nutrient absorption, and promoting satiety.
This is now my absolute favourite cereal recipe, it took me a little while to get it just right but the trial and error was totally worth it!
Homemade Low Carb Cereal
1 cup almond meal or finely ground almonds
1/3 cup coconut flour
1/4 cup flaxseed meal or flaxseeds
1/4 cup chia seeds
1/3 cup unsweetened shredded coconut
3/4 cup chopped nuts (such as unsalted peanuts, almonds, hazelnuts, walnuts, or pecans)
1/4 cup pumpkin seeds
2 tablespoons monk fruit sweetener or your preferred keto-friendly sweetener
2 heaped teaspoons ground cinnamon
1/4 teaspoon sea salt
3 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce, or mashed banana (acts as a binding agent)
2 teaspoons vanilla extract
Method
Preheat your oven to 165°C and line a baking sheet with parchment paper or use 2 reusable silicone baking mats.
In a large bowl, combine the almond meal, coconut flour, flaxseeds, chia seeds, shredded coconut, chopped nuts, pumpkin seeds, sweetener, cinnamon, and salt. Mix well.
In a separate small bowl, mix together the melted coconut oil, unsweetened applesauce or mashed banana, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture should resemble a thick, crumbly dough. If it’s too dry add more melted coconut oil, if too wet add more almond meal.
Spread the mixture evenly onto the baking sheets and create a thin layer not too firmly packed so that there is airflow.
Bake in the preheated oven for about 20-25 minutes or until the edges turn golden brown. Keep an eye on it to prevent burning. You may need to stir it halfway through for consistent cooking depending on your oven.
Remove from the oven and let it cool completely on the baking sheet. As it cools, it will become crunchy.
Once completely cooled, break the larger pieces into small clusters.
Store in an airtight container to maintain crunch. Will keep for several weeks.
To serve top with hemp hearts, add a little coconut water and your favourite natural yoghurt.
About The Author: Triona
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