Making your own Keto Cereal is almost as easy as pouring it from a box. It takes only 5 ingredients and 35 minutes of your time. Now that’s healthy convenience food!
What if I told you that you don’t have to give up cereal on a keto diet? And what if I told you that you don’t have to pay the exorbitant prices for pre-made keto cereal?
You might tell me I am crazy and maybe I am. But it’s a good kind of crazy. As in mad scientist and evil mastermind kind of crazy.
I’ve been making this keto cereal for about a decade now and my family loves it. Long before any companies ever thought to mass market and make a profit from it! And this homemade recipe truly is about as easy as pouring it from a box.
I’ve got other tasty cereal options too, like low carb granola and keto oatmeal.
Why you need to try this recipe
So why make your own healthier cereal? I have a whole host of reasons for you.
It’s easy: Really, this keto cereal takes only 5 ingredients and 35 minutes of your time. So it’s about as much work as picking up a box at the grocery store or ordering it online.
It has clean ingredients: Pre-made keto cereals vary a great deal in quality. Some are much better for you than others, and some are pretty dodgy, at best. Making your own at home is the best way you can guarantee the nutritional factor.
It’s crazy good: This cinnamon crunch cereal is absolutely delicious. It has great cinnamon flavor and it’s super crispy too. And did I mention how easy it is to make?
One reader says: “I would never have thought of making this but for the fact that I’m on an egg-free salt-free elimination regime, but I’m glad I did because it’s absolutely delish and so easy to make. Very satisfying for a former cereal-aholic too. Even stays crispy in cream, unlike grain cereal.”
Ingredients
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This easy keto cereal recipe has been a reader favorite for a long time and with good reason. You only need 5 simple ingredients:
- Almond flour: Make sure you are using blanched almond flour, and not the natural almond meal that contains the skins. It makes a big difference to the texture of this recipe and many other keto baked goods.
- Shredded coconut: If you don’t like coconut, you can sub flax seed meal or more almond flour in the same amount.
- Swerve Sweetener: I recommend Swerve or another erythritol-based sweetener, such as Lakanto, for this recipe. These are best for a truly crispy texture. Any amount of Bochasweet or Allulose will keep the keto cereal from crisping up properly. Learn more about keto sweeteners here.
- Butter: I like salted butter here, to add more flavor, but you can also use unsalted.
- Ground cinnamon: It wouldn’t be cinnamon cereal without a healthy dose of cinnamon!
Step by Step Directions
1. Pulse the dry ingredients: Combine the almond flour, coconut, sweetener and cinnamon in a food processor and pulse to combine.
2. Work in the butter: Scatter the butter pieces over the mixture and pulse until it resembles coarse crumbs.
3. Press out thinly: Spread the mixture on a baking sheet lined with parchment paper and cover with another sheet of parchment or waxed paper. Use a rolling pin and/or your hands to press down firmly so that the cereal sticks together and mixture is about ⅛-inch thick.
4. Bake until golden: Bake until golden brown, then sprinkle with a mixture of cinnamon and sweetener.
Expert Tips and FAQ
If you don’t have a food processor, you can mix everything by hand. Use a pastry cutter, if you own one, to work the butter into the dry ingredients. If not, use two knives to cut it up finely.
Press the mixture out as thinly and evenly as you can so that it bakes evenly. If the edges are getting too brown before the center is baked through, remove them. They will cool and crisp up while the rest is still baking.
Serve this cereal in a bowl with some almond milk or cream. You can also sprinkle bits over yogurt or your favorite keto ice cream. Some of my readers use this recipe to make a delicious crust for keto cheesecake.
Frequently Asked Questions
Many storebought keto and low carb cereals actually contain quite a few carbohydrates. However, this homemade cinnamon cereal has 6.5 grams of carbs and 3.4 grams of fiber.
Most cereals you find in the grocery store are made with wheat flours and full of refined sugar. You should not eat these if you are following a low carb or keto diet. My recipe for keto cinnamon cereal has 3 grams net carbs in a ½-cup serving, making it a great keto breakfast choice.
Store the cereal in an airtight container on the counter for up to a week. There is nothing in this recipe that will spoil. But if you live in a humid environment, it may soften up a bit. You can always return it to a warm oven to re-crisp it.
Swaps and Substitutions
Dairy-Free Option: Use melted coconut oil or any preferred oil in place of the butter. You don’t have to do this in a food processor, you can just mix everything in a bowl. Coconut oil tends to be greasier so try adding 5 tablespoons at first, and then add more if the mixture isn’t sticking together.
Nut-Free Option: Use sunflower seed flour in place of the almond flour. You will need two or three tablespoons more of it, and it may take a little longer to bake. Because this recipe contains no baking powder, you don’t need to worry about any green reaction.
More delicious keto breakfast ideas
Need more healthy breakfast ideas? Grab a copy of Easy Keto Breakfasts!
Easy Keto Cereal Recipe
Ingredients
Cereal:
- 1 cup (112 g) almond flour
- 1/2 cup (40 g) shredded coconut, OR flax seed meal
- 1/3 cup (60.67 g) Swerve Sweetener
- 2 tsp ground cinnamon
- 6 tbsp (85.04 g) butter, chilled and cut into small pieces
Cinnamon Sugar Topping:
- 1 tbsp Swerve Sweetener
- 1/2 tsp (0.5 tsp) ground cinnamon
Instructions
- Preheat the oven to 300F and line a large baking sheet with parchment paper.
- In the bowl of a food processor, combine the almond flour, coconut, sweetener and cinnamon. Pulse a few times to combine.
- Scatter the butter pieces over the mixture and pulse until it resembles coarse crumbs.
- Spread the mixture on prepared pan and cover with another sheet of parchment or waxed paper. Use a rolling pin or your hands to press down firmly so that the cereal sticks together. Remove the top sheet of paper and bake 20 to 30 minutes or until golden brown.
- While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal immediately after removing from oven. Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.
Notes
Nutrition
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Thanks so much for your website and all of the recipes you share! I’ve been eating low-carb for almost a year both as a way to lose weight and to support my type 1 diabetic husband. I’ve lost 45 pounds so far! I have enjoyed everything I’ve tried from your site and will continue to try new recipes from here- this cereal is going on this week’s meal plan 🙂
So glad to hear it, Elizabeth!
I have made this twice now, I added a Tbl. of coconut oil and 1/8 cup of hemp seeds. I then add it to my yogurt, yum!
Sounds great!
OK I cannot seem to upload my picture here but I did post it on my pinterest board under Low Carb chocolate/peanut butter cereal. I will be trying it again with the 1/2c almond flour and 1/2c peanut meal. I will omit the natural peanut butter and see if I yield a firmer cereal and let you know :o) Still, even soft this taste so good!
Do you have a link to your Pinterest board or the pin? You could just send me the url for the pin! 🙂
This was amazing!!! So I had to try a chocolate/peanut flour (Reese puff) variation for my husband and, Nailed it! I followed yor recipe but subbed the almond flour with peanut flour and also added a couple of tbsp natural peanut butter and 1tbsp unsweetened cocoa. Then baked it for 20 minutes. Once out of the oven I then sprinkled it with a combo of 3tbsp of Swerve and 1tbsp of unsweetened cocoa powder. Oh my!!! Thank you for making breakfast fun again! You’re awesome 🙂
Wow, your version sounds amazing. Did you take any photos? I’d love to share on my Facebook page!
Sure I could take a picture (though it wouldn’t look anywhere as nice as yours!) And yes I’d love for you to share after all you inspired it.
Just took a few nibbles (still yum) but like peanut butter cookies it softened a bit. Maybe 1/2 c peanut flour and 1/2c almond flour might yield a firmer, crunchier cereal….what are your thoughts?
Mine stayed crunchy, so I don’t really know.
Thank you so much for this! My boyfriend and I are about 3 weeks into a keto diet, and while the cravings for carbs are much less now, getting to actually have cereal for breakfast was so satisfying! 😀 Absolutely delicious and really easy to make, thank you for the recipe.
I am so grateful for this recipe and will be trying it this week. I am in week 2 of my low carb diet. I’ve lost 8 pounds despite the fact that I’ve cheated with cereal. It’s the one thing I have had a problem giving up. Thanks so much!!
You are most welcome!
Hi Carolyn, I just made this and its falling apart. Like no chunks, just powder. What did I do wrong. OH, I also live in a high altitude, would that have an effect on it? Would any of your other recipes be effected by the altitude?
Altitude affects rising times and baking temps, but I doubt very much it affected this recipe. It sounds to me like you didn’t use enough butter or some such thing. Did you follow the recipe as is?
Thank you for sharing your great recipes! I have a question regarding other types of low carb flours. I have very bad nut allergies and am very afraid to try the almond flour, although I would admit quite tempted.
What can I use as an alternative, if there is one. I would love to try this recipe.
Annette
You can use coconut flour, but it’s very different and you should follow only coconut flour based recipes. There is also sunflower seed flour, which you probably need to make at home because I don’t know anyone who makes it commercially.
Thank you Carolyn. If I am using sunflower seed flower, would I use the same measurements as almond flour?
I think so. It may contain a little more oil than almond flour so if you may need to do less butter.
Sukrin makes a sesame flour and if in the States you can get sunflower seed flour on Amazon. (I believe you are in Canada Caroline? But a lot of your followers are global!).
No, I am in the US. I am Canadian but I live in Oregon.
Hi Carolyn!
I grew up in Yakima, Washington. I know the NW pretty well. So I am American now living in England! I try to keep an eye out where all the specialist flours, etc. can be purchased globally.
I think you are a genius in the kitchen (as well as with a camera) and you inspired me to develop recipes for Europeans.
Thank you for all your dedication
Thanks, Kim!
Hi Carolyn!
I just found your website and got your online book. Thank you SO FREAKIN’ MUCH for this recipe! All of your recipes are just awesome – but this one is GLORIOUS!
Scott
Mine did not harden up (delicious anyway
Mine either. I wonder if you are supposed to press it into the pan.
If I’m using regular granulated Erythritol for this recipe will it have a cooling effect?
Probably a little bit at least!
Hi! Thank so much for this recipe- can’t wait to try it! Can we use xylitol instead?
Yes, you can use it. But it won’t be crunchy at all because xylitol does not crisp up.
I had just started Low Carb a week ago because my blood sugar is cray cray- and by the third day i felt like i was dying eating lettuce and chicken all day. You site and meals are making sticking to it so much easier <3
Loren, you should join pinterest if you haven’t already. There are tons of low carb and no carb recipes. I haven’t gotten bored yet with my low carb diet 🙂
Do you eat this cereal with milk, almond or coconut milk, half and half, or even cream to keep it low carb?
I like it sprinkled on top of full fat greek yogurt, but I also love it with cream. It’s filling, so you don’t need to eat much!
Kroger makes Carbmaster Milk, 3 carbs in an 8 OZ cup, making a serving of this cereal only having 5 carbs in it! A normal bowl of cereal has between 20-40 carbs not including carby milk!
Omg! I’m RUNNING to Ralph’s (Kroger in CA) to look for carb master milk! Thank you thank you Thanh you! My hubbs is having a hard time not drinking 3 glasses of milk a day.
Carolyn, are all of your cereal recipes in one cook book?
Carolyn, I and so thankful I found your blog this year.
I have several health challenges and the latest was the need to be on a gluten free diet. At first I thought it wouldn’t be too bad as I had seen many products in the store to help me. Then…I started tasting them. Can I say cardboard might have more flavor and texture?!? Oh my, what an adventure…lol! Then I found you and your amazing recipes! It is very apparent the time, dedication and love you put into making each recipe taste perfect.
Thank you again for all your hard work. I am looking forward to the year ahead as I add more of your delious food to my table.
Thanks so much, Ruth! It is a joy to have such appreciative readers.
This is such a great addition to breakfast. With that said I tweaked it a bit by adding a bit more butter and vanilla. After cooling I pressed it into a spring-form pan to use for a cheese cake, end result was great. Guests couldn’t believe their desert was carb free gluten free. I think the possibilities for this recipe is endless, nuts, chocolate shavings or chunks my husband added cranraisins. Thank you so much for posting.
It is not carb free though.
Net Carb 3.1 for each serving is a much better alternative to regular cereal at 21g +. Just make sure if you eat it that you don’t go over your carb limit for the day!
Carolyn,
It took me a long time to find you but your website has been a huge blessing. My husband is a diabetic and I didn’t know what to do to handle this. He also loves desserts which was a real challenge. I could find lots of paleo sites but they all use honey or maple syrup which is still sugar and not good for a diabetic. So here you are and everything you do is perfect for us. I think you are a genius. And you have sooooo enhanced my life. Thank you so much for being here and sharing. Please don’t ever go away!
Thank you so much, Karen. It is honestly comments like this that keep me going!
Carolyn, my daughter and I have been making your recipes for a while now. She is gluten free and We are doing keto/low carb. The recipes work out really well for us. This cereal hits the spot! We soooo love our cereal the morning and sometimes for dinner ????. Keep them coming! We love what you do! Thank you!
So glad to hear it!
My daughter loves cereal, but I rarely let her have it because it jacks her blood sugar like crazy, and is rarely filling enough. This is low carb enough that if she likes it, I can fill her up with other stuff, too, while letting her have the cereal she so badly wants. I was just admonished by the nutritionist at her endocrine clinic for letting her often have a nutritionally vacant breakfast (toaster waffles; we get so busy in the morning! I need to be better at pre-prep).
Also, I wanted to let you know what a fabulous addition your recipes were to our Christmas. I made the orange spritz cookies which were well received by those with diabetes, my gluten free friends, and everyone! I made them Christmas Eve. Christmas morning, I made your apple coffee cake and it was fab along with eggs, sausage and fruit. Thank you so much!
So glad to hear it. Before I had diabetes, I always found cereal filling at the time, and then an hour later I would be starving! So I feel for your daughter.
While the flavor is great, my cereal didn”t crisp up it is soft and crumbles. What did I do wrong? my daughter desperately wants some kind of cereal but something went wrong.
Are you in a humid area? Did you use almond flour or almond meal? What kind of sweetener?
I just made this cereal and had the same problem–just crumbles apart! Wondering what went wrong… used almond flour and flaxseed meal as specified, and let it cool completely. Any thoughts?
I’m having the same problem. It tastes good, but it’s just good tasting sand.
I put mine back in the oven a few then in the fridge to let it harden so good still have to be careful cutting so it dont fall apart
Hi Carolyn
I am thankful for you and for Maria Emmerich as well. Your biscotti recipe and a few others make my low carb life possible and enjoyable. Maria E’s bread with psyllium recipe is another that keeps me happy and healthy. Thank you both. My life is revolutionized in these past 2 years and I couldn’t have sustained low carb eating without you. Your almond tea cake recipe was my first venture into almond flour and erythritol, etc—low carb cooking and eating would just be too drab and boring for me without your recipes.
Blessings and thanks,
(I do leave out the fat in your biscotti recipe and add another egg instead — because I like the texture better,, not because I’m anti-fat. The biscotti are perfect this way I think–both in prep and in taste )
another Maria
Interesting tip about the biscotti, Maria. I need to try that!
Can you tell me the best way to store this and typically how long it stays good? Also, what is the serving size? Can’t wait to try it. I have been struggling with quick breakfasts and miss cereal. I am down almost 30 pounds but breakfast seems to have been the hardest to deal with.
Best way to store is on your counter and it should last for a few days.
What size ramikins are pictured above?
4 ounces but that’s only for show.
PERFECT!! I have been looking for something crunchy and sweet to put on top of my homemade Greek style yogurt for a low carb breakfast, (replacing high carb granola) this is it!! Thank you.
Whoa em gee, you don’t know how badly I needed this particular recipe at this particular point. Worn down by Christmassiness, I’d been eating my parents’ Cinnamon Life cereal for the last couple days which, for various reasons, is a terrible idea for me. AND I HAVE THE INGREDIENTS FOR YOUR CEREAL. It’s a boxing day miracle, for real. Thank you for what you do.
Haha I love when the stars align and I have all the ingredients on hand for something I’ve been craving/need a healthier alternative for.