Keto Cinnamon Sugar “Cereal” Bowl Recipe

Introduction

This Keto Cinnamon Sugar “Cereal” Bowl is a delightful low-carb breakfast option that mimics the comforting crunch and sweetness of traditional cereal. Made with toasted coconut flakes, warm cinnamon, and crunchy cacao nibs, it offers a satisfying texture and flavor without the carbs.

Ingredients

• 1 cup Unsweetened Shredded Coconut
• 2 tablespoons Butter
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Granulated Erythritol
• 2 tablespoons Cacao Nibs
• Non-Dairy Milk, to taste

Instructions

1. Step 1: Preheat your oven to 325 degrees F (160 degrees C).
2. Step 2: Place the unsweetened shredded coconut in a small bowl and set aside.
3. Step 3: In a saucepan over medium heat, melt the butter, then add the ground cinnamon and granulated erythritol. Stir well until fully combined.
4. Step 4: Pour the cinnamon butter mixture over the coconut flakes and stir to coat evenly. Spread the coated coconut on a baking sheet in a single layer.
5. Step 5: Bake for 5 to 7 minutes, stirring every few minutes to ensure even toasting. For extra crunch, bake up to 10 minutes, watching carefully to avoid burning.
6. Step 6: Remove from the oven and allow the coconut flakes to cool for 5 to 10 minutes; they will crisp up as they cool.
7. Step 7: Divide the toasted coconut between two bowls, sprinkle with cacao nibs, add non-dairy milk to your liking, and enjoy immediately.

Tips & Variations

• Try swapping erythritol for your favorite keto-friendly sweetener if you prefer a different taste or texture.
• Add chopped nuts such as almonds or pecans for extra crunch and nutrients.
• Use flavored non-dairy milk like vanilla almond or coconut milk to enhance the flavor.
• For a spicier twist, add a pinch of nutmeg or cloves to the cinnamon mixture.

Storage

Store any leftover toasted coconut in an airtight container at room temperature for up to 5 days. To maintain crunchiness, avoid refrigerating. When ready to enjoy again, simply add fresh non-dairy milk. The cacao nibs can be stored separately and added fresh each time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute regular sugar if not following a keto diet, but it will increase the carb content and may change the texture slightly.

What type of non-dairy milk works best for this recipe?

Almond milk, coconut milk, or oat milk are great choices. Pick unsweetened versions to keep it keto-friendly and adjust sweetness as needed.

Keto Cinnamon Sugar “Cereal” Bowl Recipe

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★★★★★

4.9 from 113 reviews

• Author: Jake
• Total Time: 12 minutes
• Yield: 2 servings 1x
• Diet: Keto

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Description

This Keto Cinnamon Sugar “Cereal” Bowl is a low-carb, grain-free breakfast option that satisfies your cereal cravings without the carbs. Made with toasted shredded coconut coated in a buttery cinnamon-erythritol mixture, topped with crunchy cacao nibs and your favorite non-dairy milk, it offers a crunchy, sweet, and cinnamon-infused start to your day that’s perfect for keto and low-carb diets.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Unsweetened Shredded Coconut
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Granulated Erythritol
• 2 tablespoon Cacao Nibs

Wet Ingredients

• 2 tablespoon Butter
• Non-Dairy Milk, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) to prepare for toasting the coconut flakes.
2. Prepare Coconut: Place the unsweetened shredded coconut in a small mixing bowl, ready for coating.
3. Melt Butter Mixture: In a saucepan over medium heat, combine the butter, ground cinnamon, and granulated erythritol. Stir continuously until the butter is fully melted and the mixture is smoothly combined.
4. Coat Coconut: Pour the warm butter and spice mixture over the shredded coconut. Stir thoroughly to ensure all coconut flakes are evenly coated.
5. Arrange for Baking: Spread the coated coconut flakes out in a single layer on a baking sheet to promote even toasting.
6. Bake to Crisp: Bake in the preheated oven for 5 to 7 minutes until golden brown. Stir the mixture a couple of times during baking to ensure it crisps evenly. For extra crunch, bake up to 10 minutes, watching carefully to avoid burning.
7. Cool the Flakes: Remove from oven and let the toasted coconut cool for about 5 to 10 minutes. This cooling step allows the flakes to firm up and become crunchier.
8. Assemble the Cereal Bowl: Divide the toasted coconut flakes between two bowls. Top each with cacao nibs and pour your preferred amount of non-dairy milk over them.
9. Serve and Enjoy: Dig in immediately for a crunchy, cinnamon-spiced keto cereal experience!

Notes

• Adjust the erythritol amount to taste if you prefer a sweeter or less sweet cereal.
• If you like a crunchier texture, bake closer to 10 minutes but watch carefully to prevent burning.
• Use a non-dairy milk of your choice, such as almond, coconut, or cashew milk, to keep it keto-friendly and dairy-free.
• This cereal does not have the same texture as grain-based cereals but offers a satisfying crunch and flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness and crunch.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: keto cereal, low carb breakfast, cinnamon sugar cereal, grain-free cereal, keto breakfast bowl, toasted coconut cereal