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.
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.