Low-Carb Keto Cereal Recipe with Crispy Almond Clusters

• 24 grams granulated sweetener (2 TBS) I use granulated monkfruit sweetener
• 8 grams egg white powder (1 TBS)
• 28 grams coconut flour (1/4 cup)
• 25 grams whey protein powder (1/4 cup)
• 32 grams peanut butter or nut butter of choice (2 TBS) For a nut-free option use seed butter or another substitute
• 20 grams keto maple syrup (1 TBS) or another 2 TBS granulated sweetener I use ChocZero maple syrup
• 1 tsp vanilla extract
• 45 grams room temperature water (3 TBS)

Optional chocolate flavor

• 3 grams cocoa powder (1/2 TBS)
• 4 grams granulated sweetener (1 tsp)
• 1/2 tsp vanilla extract

• Sift the dry ingredients (except the optional chocolate additions) into a large bowl to remove lumps. Add the nut butter, syrup (or extra sweetener), vanilla and water. Stir until a cohesive dough forms. At this stage you can add spices or flavorings if desired.
• Divide the dough in half. If you want chocolate cereal, add the cocoa, extra sweetener and additional vanilla to one half and mix well. Place both portions in separate bowls, cover and chill in the refrigerator for at least 30 minutes, until firm.
• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Using about 1/4 teaspoon of dough (or your preferred size), scoop onto the sheet and roll each piece into a smooth ball, leaving space between pieces.
• Bake for about 8 minutes, or until the pieces feel set. Remove from the oven and let the cereal cool on the pan for at least 30 minutes until completely firm. For the crispiest texture, let them dry overnight. Store in an airtight container in the refrigerator for up to three weeks.