5 Ingredient Keto Chocolate Cereal

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I love this breakfast keto cereal! It takes just a few minutes to prepare and you've got breakfast sorted for days to come. It's perfect for meal prep and busy mornings.

It's so versatile and you can use any nuts or seeds. I like using flaked coconut and almonds because they get really crispy and taste like proper breakfast cereal — you won't even know it's low-carb! Apart from cacao powder, you can add cinnamon, vanilla or almond extract. You can add sweetener but it tastes great even without it.

I like to serve mine with unsweetened almond milk or hazelnut milk but it goes well with other options such as yogurt, cream or coconut milk. You can even use it as topping on your favourite low carb ice-cream or these breakfast parfaits.

It's very low in carbs and simply delicious — I hope you like it as much as I do!

You can serve this keto cereal with:

• coconut milk such as Aroy-D or heavy whipping cream (I thin it down with some water, using ¹/₄ cup each cream and water)
• any unsweetened nut or seed milk (make your own by following this simple guide)
• full-fat plain yogurt or dairy-free coconut yogurt
• fresh or frozen berries or low-carb berry jam
• cacao nibs or 100% dark chocolate instead of chocolate chips for sweetener-free cereal

Nutritional values (per serving, about ¹/₂ cup/ 57 g/ 2 oz)

Ingredients (makes 10 servings)

• 3 cups unsweetened coconut flakes (180 g/ 6.4 oz)
• 2 cups unsweetened flaked almonds or more coconut (180 g/ 6.4 oz)
• 2 tbsp cacao powder or Dutch process cocoa powder (11 g/ 0.4 oz)
• 2 tbsp melted virgin coconut oil (30 ml)
• ¹/₂ cup 90% dark chocolate chips (90 g/ 3.2 oz) - use at least 85% chocolate or sugar-free chocolate
• Optional: ¹/₈ tsp sea salt
• Optional: 1-2 tbsp granulated Erythritol or Swerve, or other low-carb sweetener from this list

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Place the coconut flakes, almond flakes, cacao powder and salt in a bowl. If you can't eat nuts, use more coconut flakes. Optionally, add sweetener and salt. Mix until well combined.
2. Add melted coconut oil and combine.
3. Place in a large baking tray and spread evenly. Bake in the oven for 10 minutes, mixing the coconut and turning the tray half way through.
4. Remove from the oven and let it cool down. Add dark chocolate chips or chopped dark chocolate.
5. Serve with coconut milk, almond milk or full-fat yogurt.
6. Store at room temperature in a sealed jar for up to a month or freeze for up to 6 months.

Ingredient nutritional breakdown (per serving, about ¹/₂ cup/ 57 g/ 2 oz)

Net carbs	Protein	Fat	Calories
Coconut chips, unsweetened (dried, flaked coconut)
1.3 g	1.2 g	11.6 g	119 kcal
Almonds, nuts (flaked, sliced)
1.3 g	4.5 g	10.1 g	113 kcal
Cocoa powder, raw (cacao)
0.2 g	0.2 g	0.1 g	2 kcal
Coconut oil, extra virgin
0 g	0 g	2.7 g	24 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.2 g	0.9 g	5.1 g	51 kcal
Total per serving, about 1/2 cup/ 57 g/ 2 oz
4 g	6.9 g	29.6 g	310 kcal

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