Craving cookies for breakfast but sticking to keto? Say hello to your new morning obsession: keto cookie crisp cereal! Imagine crunchy, chocolate chip cookie bites drenched in creamy low-carb milk—guilt-free and packed with flavor. Hi, I’m Annie from Quito Focus, and today I’m partnering with Choc Zero to show you how to turn your cookie cravings into a keto-approved breakfast cereal that’s gluten-free, sugar-free, and everything-free except deliciousness. Let’s make mornings magical!
Join me as I whip up this crave-worthy keto cookie crisp cereal step-by-step! You’ll learn:
- How to make crispy, low-carb cookie bites with almond flour, monk fruit sweetener, and Choc Zero chocolate chips.
- Pro tips for achieving the perfect texture (hello, sifting and chilling!).
- Creative ways to enjoy this cereal beyond breakfast.
- Why this recipe is a game-changer for keto dieters and cookie lovers alike.
Ingredients
(Makes 4–6 servings)
Dry Ingredients:
- 1½ cups almond flour
- ¼ cup coconut flour
- ¼ tsp salt
- ¼ cup Choc Zero sugar-free chocolate chips (optional)
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ½ cup monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: Sift almond flour, coconut flour, and salt into a bowl.
- Cream Butter & Sweetener: Beat softened butter, monk fruit sweetener, and vanilla until fluffy.
- Combine Dough: Gradually add dry ingredients to the butter mixture. Fold in chocolate chips.
- Chill: Shape dough into a disk, wrap in plastic, and refrigerate 30 minutes.
- Bake: Pinch dough into tiny pieces or cut into squares. Bake at 350°F (175°C) for 6–8 minutes until golden. Cool completely.
- Serve: Crumble into cereal-sized pieces and pour over keto milk (macadamia, almond, or heavy cream).
Why You’ll Love This Keto Cookie Crisp Cereal
✅ Guilt-Free Indulgence: Satisfy cookie cravings without carbs or sugar crashes.
✅ Meal Prep Friendly: Stores for weeks in an airtight container!
✅ Customizable: Add nuts, cinnamon, or keto-friendly sprinkles.
✅ Kid-Approved: Even picky eaters won’t guess it’s keto!
Ways to Use Keto Cookie Crisp Cereal
🥣 Breakfast Bowl: Classic with milk or yogurt.
🍦 Dessert Topping: Sprinkle over keto ice cream.
🎂 Baking Mix-In: Add to muffins or fat bombs.
🚗 On-the-Go Snack: Pack a Ziplock for crunchy munching.
Frequently Asked Questions
Q: Can I use coconut oil instead of butter?
A: Yes, but the texture will be slightly denser.
Q: How long does this cereal stay crispy?
A: Up to 2 weeks in an airtight container (if it lasts that long!).
Q: Is it dairy-free?
A: Swap butter for coconut oil and use dairy-free chocolate chips.
Q: What milk pairs best?
A: Try macadamia milk for creaminess or unsweetened almond milk for fewer calories.
Craving a keto-friendly breakfast that’s equal parts nostalgic and trendy? Dive into the world of keto cookie crisp cereal—a playful twist on the viral “tiny food” craze! Imagine bite-sized snickerdoodle cookies transformed into a crunchy, cinnamon-kissed cereal you can drench in creamy low-carb milk. Hi, I’m Annie from Keto Focus, and today we’re jumping on the mini-food bandwagon to create a sugar-free, gluten-free cereal that’s as adorable as it is delicious. Perfect for TikTok-worthy mornings or sneaky snacks, let’s make breakfast fun again!
Join me as I craft keto cookie crisp cereal inspired by the latest social media food trends! Here’s the scoop:
- Trendy Twist: Learn to make snickerdoodle-inspired mini cookies that double as cereal.
- Pro Tips: Why sifting flour and chilling dough are essential for crispy, delicate bites.
- Baking Demo: Shape tiny cookies by hand or cut them into squares for uniform crunch.
- Serving Ideas: Pour over keto milk (macadamia nut milk FTW!) or use as a dessert topping.
Ingredients
(Makes 4–6 servings)
Dry Ingredients:
- 1½ cups almond flour
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ½ cup monk fruit sweetener (plus extra for coating)
- 1 tsp vanilla extract
Coating:
- 2 tbsp monk fruit sweetener + 1 tsp cinnamon (mix for rolling dough balls)
Instructions
- Mix Dry Ingredients: Sift almond flour, coconut flour, cinnamon, and salt into a bowl.
- Cream Butter & Sweetener: Beat softened butter, monk fruit, and vanilla until fluffy.
- Combine Dough: Gradually blend dry ingredients into butter mixture until smooth.
- Chill: Shape dough into a disk, wrap in plastic, and refrigerate 30 minutes.
- Shape: Pinch dough into pea-sized balls, roll in cinnamon-sweetener mix, and flatten slightly.
- Bake: Arrange on parchment-lined tray. Bake at 350°F (175°C) for 6–8 minutes. Cool completely.
- Serve: Crumble into cereal or enjoy as mini cookies with keto milk!
Why You’ll Love This Keto Cookie Crisp Cereal
🌟 Trendy & Fun: Nail the “tiny food” trend with Instagram-ready mini cookies.
🌟 Sugar-Free Sweetness: Cinnamon and monk fruit deliver classic snickerdoodle flavor without carbs.
🌟 Meal Prep Magic: Stores for 2+ weeks in an airtight container.
🌟 Kid-Approved: A sneaky way to make keto exciting for little ones!
Ways to Use Keto Cookie Crisp Cereal
🥛 Classic Cereal Bowl: Pair with unsweetened almond or macadamia nut milk.
🍨 Dessert Upgrade: Sprinkle over keto ice cream or chia pudding.
🎁 Gift Idea: Package in mason jars for a cute, carb-free present.
☕ Coffee Companion: Crush and stir into bulletproof coffee for a sweet crunch.
Frequently Asked Questions
Q: Can I use ghee instead of butter?
A: Absolutely! Ghee adds a rich, nutty flavor and is dairy-free.
Q: How do I prevent the cookies from spreading?
A: Chill the dough thoroughly and don’t skip the coconut flour—it’s key for structure.
Q: Are these nut-free?
A: Swap almond flour for sunflower seed flour (add 1 tsp lemon juice to prevent greening).
Q: Can I air-fry these?
A: Yes! Air-fry at 325°F for 4–5 minutes (watch closely to avoid burning).
