This easy chocolate cereal is a kid-friendly keto cereal recipe. It’s crispy and crunchy and it actually holds up to milk or cream. Nut-free and sugar-free, for a healthy breakfast treat.
I am not kidding, this whole batch of homemade chocolate cereal disappeared in 48 hours. It was there and then it was gone. I swear I barely blinked, and my hungry children had consumed it all. ALL! Those greedy little monkeys.
But in reality, I was absolutely delighted that they liked this keto cereal so much. They aren’t always easy to please, these monkeys of mine. And getting them fully on board with low carb eating is a struggle, to say the least.
Let’s just call it a work in progress, shall we?
But kids like cereal. I suppose because it’s crisp and lightly sweet, and so easy to snack on. My kids particularly love cereal because they don’t get to have it very often, so it seems like a special treat.
And chocolate cereal? Now that, my friends, is the way to a kid’s heart.
Making Nut-Free Cereal
This is actually a very similar recipe to my Low Carb Thin Mint Cookies. Those are delightfully crispy and the chocolate wafer is not overly sweet, so I thought it would make a great cereal.
But almond flour isn’t everyone’s friend. Nut allergies abound, especially among young children, and I want this to be a kid-friendly a recipe as possible. So I decided to make a nut-free version of this chocolate cereal recipe.
Easy enough to do, since sunflower seed flour makes a great replacement for almond flour. It’s even easy to make your own sunflower seed flour at home: How To Make Sunflower Seed Flour.
But before you get all gung-ho on sunflower seed flour, there are a few things you should know:
If you have severe nut allergies, you want to make sure to get the flour or the seeds that aren’t processed on facilities that also process nuts. One brand that is certified allergen free is GERBS, available on Amazon. They sell both the finely ground flour or the raw nuts for making your own.
Sunflower seeds react with leavening agents like baking powder and baking soda, and the inside of your baked goods can turn a funny shade of green. Don’t worry, they haven’t gone bad! You can offset this reaction with a tablespoon of acid such as lemon juice or apple cider vinegar.
For chocolate recipes, like this keto chocolate cereal, you don’t need to worry about the green reaction. The cocoa powder will cover it up just fine.
Tips for Keto Chocolate Cereal
I’ve already discussed the sunflower seed flour above. If you don’t have nut allergies, feel free to use almond flour.
Beyond that, a few others tips for the ultimate keto chocolate cereal experience:
Sweetener: You really need an erythritol based sweetener here, like Swerve. Substituting another may keep your cereal from crisping up properly.
Cocoa powder: Use dutched cocoa powder to keep the cereal from being too bitter. Raw cacao powder is hard to work with and can leave a bitter aftertaste.
Keep stirring: It will seem like there isn’t enough liquid ingredients compared to the dry ingredients but trust me. Use a rubber spatula and keep working the egg and butter into the dry ingredients and the dough will come together.
Dairy-Free? Try subbing any dairy-free oil for the butter.
Roll it really thin! Getting the dough rolled out really thinly, 1/8 of an inch or less, is key to getting the thin crisp cereal bites you’re looking for.
Let it cool completely: It will seem a bit soft when it first comes out of the oven. Let it cool completely to crisp up. If you live in a humid environment, it may go soft on you later but you can always return it to a warm oven to re-crisp.
More Delicious Keto Cereal Recipes
The best keto cereal recipe! Crisp chocolate flakes that hold up to the milk or cream. My kids LOVED this and devoured the whole batch in two days.
Preheat the oven to 300F.
In a large bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, baking powder, and salt. Stir in the egg, butter, and vanilla until the dough comes together.
Transfer the dough to a large silicone baking mat or a large piece of parchment paper. Top with another piece of parchment and roll out as thinly as possible (without being see-through!).
Remove the top piece of parchment. Use a sharp knife or a pizza cutter to score into small squares, about 3/4 inch wide.
Bake 25 to 30 minutes, until firm to the touch. Remove and let cool completely. If it's not completely crisp, return to a warm oven (175F) for another 20 or 30 minutes.
Break into pieces and serve.