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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) to prepare for toasting the coconut flakes.
Prepare Coconut: Place the unsweetened shredded coconut in a small mixing bowl, ready for coating.
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.
Coat Coconut: Pour the warm butter and spice mixture over the shredded coconut. Stir thoroughly to ensure all coconut flakes are evenly coated.
Arrange for Baking: Spread the coated coconut flakes out in a single layer on a baking sheet to promote even toasting.
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.
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.
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.
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