Keto Cereal
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This keto cereal recipe is the BEST make-ahead breakfast made with just four ingredients! Crispy, crunchy, and perfect served with milk! 2 grams net carbs per serving.
Whenever I crave cereal on a keto diet, I have a few go-to recipes. I sometimes make keto granola, and sometimes keto overnight oats. If I want something quick and fast that reminds me of my childhood, I make my homemade keto cereal.
I developed this recipe to mimic the texture and flavor of the cereal I grew up eating, without the sugar or carb spike. It’s sort of a mix between Cocoa Puffs and Peanut Butter Puffs, but with a much cleaner ingredient list. After multiple test batches to get the size, crispiness, and sweetness right, this version holds its crunch and stores really well.
I’ve been making them in big batches, so I always have them on hand for a quick breakfast.
Table of Contents
Why make my keto cereal recipe
- 4 Ingredients. No hard-to-find or expensive ingredients are needed, just four you probably have in your pantry right now.
- Cheaper than store-bought. Most commercial keto cereals cost over $10 per box, and nearly all are only available online.
- Crispy, crunchy, and perfect with milk! This is NOT the cereal that turns soggy when you add milk. It remains perfectly crunchy throughout and naturally sweetens the milk!
- Easy to customize. This cereal forms a fabulous base, and it’s so easy to customize. You can add your favorite nuts, seeds, or flavor extracts to change up the flavors.
Key Ingredients
Here’s what goes into homemade keto breakfast cereal, along with my kitchen notes. Measurements are in the recipe card below:
- Almond Flour. Blanched almond flour or superfine almond flour must be used, NOT almond meal.
- Coconut Flour. Works with almond flour to achieve that crispy, fluffy texture on the inside. Do not substitute this for other flour. Otherwise, it will affect the overall recipe.
- Keto maple syrup. To add some sweetness while also helping hold the cereal balls together. Skip the expensive store-bought kind and make your own! If you use a store-bought syrup, opt for one with allulose, not monk fruit, erythritol, or other sweeteners.
- Coconut oil. Adds a buttery flavor while also keeping the cereal intact, so it doesn’t crumble and fall apart when added to milk. You want your coconut oil to be melted.
- Vanilla extract– Optional, if you want some vanilla flavor.
How to make keto cereal
Step 1- Make the mixture. Start by adding the dry ingredients to a mixing bowl and whisking them together. Add the keto maple syrup and coconut oil, and mix until a thick dough remains.
Step 2- Shape. Next, using your hands, form bite-sized balls and place them on a lined baking sheet.
Step 3- Bake. Bake the cereal for 10-12 minutes until ‘just’ done.
Step 4- Cool. Remove the cereal from the oven and let it cool completely before adding it to a cereal bowl with your favorite milk and enjoying.
Arman’s recipe tips
- Do not over-bake the cereal at all, as it is fragile, and continue cooking as it cools. You can remove the baking pan from the oven if it looks golden brown.
- Don’t worry about the size and shape. As long as they are pea-sized, they will still bake up to a crispy cereal.
- For extra crispy cereal, bake for an additional 2 to 3 minutes.
- For chocolate flavor (as pictured). Add some chocolate flavor by stirring in cocoa powder to the dough. For an extra chocolate hit, add 1/4 cup of sugar free chocolate chips.
Storage instructions
To store: Cereal should always be stored in an airtight container. It will remain fresh for at least a month.
To freeze: Freeze extra portions of cereal in a ziplock bag and store in the freezer for up to 6 months.
Frequently Asked Questions
If you didn’t bake the cereal long enough, it will soften as it cools down. The cereal should have a firm exterior before removing from the oven.
I don’t recommend using generic sugar-free syrups (like sugar-free pancake syrup) because they have the same texture and viscosity as water. This means they will dry out the cereal as it bakes and also lose its sweetness. Allulose-sweetened syrups are naturally thicker and maintain sweetness throughout.
✅ Nutrition reviewed
“For anyone missing cereal on a keto diet or wanting a low-carb alternative, this homemade version offers a familiar crunch without the added sugars found in traditional cereals. The fat and protein content can help promote fullness and reduce mid-morning hunger.” – Felicia Newell, MScAHN, RD, CPT.
Keto Cereal
Video
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 6 tablespoons keto maple syrup
- 6 tablespoons coconut oil melted
Instructions
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your coconut flour and almond flour and mix well. Add your keto maple syrup and coconut oil and mix until a crumbly texture remains. Using your hands, form into a ball of dough.
- Form tiny balls of dough (cereal sized) and place on the lined tray. Bake for 10-12 minutes.
- Remove from the oven and let cool completely, before transferring to a sealable container.
Notes
- Tips: See my recipe tips above for the best crunchy cereal.
- Leftovers: Keep in an airtight container for up to one month (room temperature) or 6 months (freezer).
Nutrition
More keto breakfast recipes
- Keto bagels– Doughy, tender, and perfect when toasted.
- Keto breakfast muffins– Get another chocolate fix first thing in the morning.
- Keto pancakes– My famous recipe that calls for just five ingredients.
- Keto cinnamon rolls– Your sinful start to the morning. These are gooey and fluffy.
Originally published July 2020
Can I use allulose or erythritol (granulated) instead of maple syrup?
You’re going to make me the greatest husband that ever lived.
I want to try a peanut butter flavored version. I saw one commenter used PB powder. How much? Did they taste like peanut butter? Thanks!
Not sure- I haven’t tried it!
Could I add some flax seed to the recipe for extra fiber, and if so would you recommend cutting down on the oil slightly for the texture to stay crispy?
Would sugar free honey work in place of sugar free maple syrup? Sugar free honey has a thick sticky texture like regular honey.
Yes 🙂
This was phenomenal- exactly what I was looking to make for my healthier lifestyle 🙂 (I also added a half a cup of chocolate protein powder) it may have come out a bit dry but in almond milk it will be great
My 9 year old son has been placed on the ketogenic diet by his neurologist due to unstable epilepsy. He’s doing really well but is missing cereal (& hates keto granola). I made these and put a hole in the middle of each ball to make them sort of cheerio shaped. They are delicious!! Thanks so much
So welcome, Sarah- Wishing your son the best health!
Can I use regular sugar free syrup?
You can it will just be slightly dry 🙂
Can’t wait to try this. I’ve only tried 1 cereal in 9 months-a boxed cereal that cost a fortune and tasted like rotten cardboard. Someone asked about maple syrup and I couldn’t reply, so here’s my ssuggestion: ChocZero makes a maple syrup to die for.
I make this for my breakfast meal prep and its so good with all kinds of milk.
Hello! Can you confirm on the measurements for Coconut Oil and Syrup please? I didn’t get that crumbly consistency… Thank you!
Hi Maria- it’s 6 tablespoons of each 🙂 Just re-tested it again for a recipe video.
Does this mean there’s 4 cups per batch? You keep saying 4 servings but what is the serving? Serving Size 1 cup and 4 cups per batch?
Hi Mike- Nope, it’s 4 servings per entire recipe.
I was thinking of substituting sunflower seed flour or pumpkin seed flour for the almond flour because of my nut allergy. Is there a way to add cocoa powder to this recipe?
Hi Dylan- I haven’t tried with those flours. Cocoa powder would be a great addition 🙂
Just made these and they remind me so much of Reese’s Puffs. I’ll be making it on repeat.
Aw, thank you so much, Tania- I appreciate it!
I’m new to counting carbs. How did you come up with neg carbs? I calculate it quite a bit higher than 3 net carbs.