HomebreakfastExtra Crunchy Cocoa Puffs Cereal gluten free & keto

Extra Crunchy Cocoa Puffs Cereal gluten free & keto


  1. Shawna says:

    I love your recipes, thank you! I wanted to mention the ad content is overwhelming and covering a lot of your recipe and blog content. I understand they can be closed out. Just wanted you to know.

  2. Lisa says:

    I made this and it was delicious!!! I wasn’t able to put them in the freezer once I rolled it out them because it was too long. Im about to try the coco puff one this time and I think this time I will cut it in half and roll it into 2 different sheets.

  3. Cynthia Demmer says:

    Has anyone tried putting the dough thru a potato ricer? It would make strands that can be cut into short bits….wondering if that would work, not only save cutting time but make a cereal more on the lines of coco pebbles? Any input on adjusting baking temp & time? I’m going to try soon, will post results.

  4. Faith says:

    Hi! I’ve just rolled the dough out and cut it into small squares but my freezer is too small to put the cereal in before baking. Would putting them back into the fridge before baking for an hour work the same if I can’t put them in the freezer? I’m super excited to make these

  5. carol woolley says:

    I would love to try this recipe but I con’t cook or measure in grams. no one I know does. is there any possibility of converting to cups instead of grams?

  6. Tracey says:

    So Im wondering if you could cook these in the microwave like you did your crackers? Would they turn out just as crunchy?

  7. T says:

    5 stars
    Easy to make (takes some to shape into balls, though)
    I’m lactose and gluten intolerant so this saved me TONS of time in the morning when I could just grab some with almond milk. They come out so crispy and puffy (only god knows how)


  8. Doni Gerace says:

    I am so excited to try this! I miss my cereal so much on Keto! Mainly because it was my “go to, don’t have time to cook” meal!

    Questions about the cocoas please. Can I use a non-Dutch processed type cocoa powder and if so, how would the results differ? I researched and saw something about acidic vs akcaline but honestly don’t know what that means if we are not using baking powder or soda (and do you decide which cocoa based on the soda or powder or vise verse)?And is it best to measure or weigh cocoa powder? I tried weighing the grams and it seemed like I had way too much!

    Thanks in advance! Btw I have only been able to do Keto because of your website.

  9. Talya says:

    5 stars
    WOW. I just made these (used coconut sugar as a sweetener) and they turned out amazing. Super puffy and taste great. Thank you!

  10. Amber says:

    5 stars
    Wow wow wow. I missed cereal so much and this was the solution. Weighed everything out using a scale and it came out perfectly. Soooo impressed! Ive also made your tortillas. Everything has been so tasty! Thanks for sharing these recipes!

  11. Michele says:

    Oh my Stars!!! I have missed cereal, I can’t wait to try these along with the cinnamon toast crunch and the gingerbread crunch cereal!! I’m wondering if a pb crunch cereal could be made using this recipe and subbing out the cocoa powder for pb flour? If so, heaven!!

  12. Sarah says:

    5 stars
    These were so easy to make and were just like the real thing. Making these was so much fun and the outcome was great. These are perfect for children who love the sugary cereal but who’s parents wont allow it. Great recipe.

  13. Morgan says:

    Just wanted to say thanks for this recipe! I’ve missed cereal so much, and I’m delighted to have found this recipe (and the cinnamon toast crunch one too). It’s very satisfying, both taste-wise and hunger-wise. I did note that compared to the CTC cereal dough, this dough was very dry and crumbly. It was difficult to get it to roll out into a sheet without ending up with cracks and moist crumbs. The best I can guess is maybe it needs more butter compared to the CTC? (since it otherwise has very similar ingredient ratios, but has all the cocoa drying it out). I’m not much of a baker like you are… How do you think increasing the butter by 2 tbsp would go?

    • Paola says:

      Hi Morgan! That’s awesome to hear thank you! Regarding your question, the recipe for this guy has already been adjusted to take into account for the cocoa. By any chance are you measuring your ingredients by volume or weight?Cocoa is an easy ingredient to over-measure. Alternatively are you creaming the butter for long enough until light and fluffy? That could also account for the uneven moisture you’re encountering?

  14. Sam says:

    5 stars
    I made this the other day and even though I didn’t get it quite right it’s still SO good! I used 9 Tbsp powdered erythritol as my sweetener and made the ‘dark chocolate’ version. I didn’t roll it out quite thin enough so it didn’t get crispy, but the little squares hold their shape fine in milk anyway. They soak up the milk and get delightfully mushy, like shredded wheat that’s sat in milk for a while, if anyone knows what I’m referring to
    I can’t wait to try this again for a crispier result, but the first go around was still awesome and did NOT disappoint! Thank you, Paola!

    • Paola says:

      Hi Sam! So happy you enjoyed it still! Let me see if I can help! From your description, you could’ve had a couple issues:
      – the butter wasn’t creamed well enough (I’m working on how-to videos, but check youtube!)
      – the almond flour wasn’t extra fine (if that’s the case you would see little white dots of almond bits).
      I hope this helps, and just happy to hear your enjoying the recipes!

  15. Sophie says:

    First of all, all your recipes sound amazing.
    Just tried the chocolate puffs, but somehow my dough has been really crumbly and after it has been sitting in the fridge for 2h it was hard as a brick and could not be rolled out.
    I followed the instructions completely, any idea what I need to change up next time to get your great result?

    Thank you so much for the help.

    • Paola says:

      Hi Sophie! Unfortunately it’s a bit hard to diagnose what went wrong without being in the kitchen with you. But a few things could’ve been:
      – almond flour isn’t fine enough
      – butter wasn’t creamed properly with the sugar until light and fluffy
      – xanthan gum being used isn’t very good (they vary a lot form brand to brand, and I always recommend Bob’s).
      Hope this helps! xo

      • Sophie says:

        Thank you very much for the help.
        I wasn’t aware that there are such huge brand differences in the ingredients.
        I’ll try some other brands and see where that gets me

        • Paola says:

          It’s my pleasure! In terms of the almond flour you really do want one that you can run through a sieve and not see any ‘bits’ in your cookies/cereal. This extra fine one is used in French macarons for instance, and brands include Bob’s, Anthony’s & Wellbees (there are others too, but these are the ones I’ve tried). xo!

    • Paola says:

      Hi Annie, unfortunately I haven’t tried it no. I’m afraid it would be very crumbly without it. Though do note that a reader did report back that she used aquafaba as an egg sub in the cinnamon toast crunch (same principle) and it worked great. Maybe worth reading up on it? xo

  16. Gayle says:

    Couple of things: why not cut wit a pizza cutter instead of ruler? If you want balls, do you just roll the squares after cutting? Ever make them bigger for a more cookie-like treat? Thanks for the US measures; for serving size, do you know what US measure is for 40 grams of finished product? I just stumbled across you and am liking what I see!

    • Paola says:

      Hi Gayle! Sorry I missed your comment earlier. Cutting it with a ruler is honestly much easier (not to mention more precise). Once you try with a pastry cutter, knife or ruler you’ll know what I mean xo

  17. Laura says:

    I just pulled my puffs out of the oven and Im so excited! They are still pretty soft though. Is that normal? And then they get crispy when they cool?

    Thanks for the recipe!

    • Paola says:

      Hi Laura! Yes, you do have to bake them well of course, but sugar alcohols take a while to crunch up! Can sometimes take even a couple hours! Hope you enjoy xo!

    • Paola says:

      Hi Kari! Don’t be nervous!! Cereal is nothing more than miniature cookies . And yup, the cinnamon toast crunch is probably one of the most popular recipes on the site, you can read the comments on that one! This one is a bit crunchier though (adding a CTC 2.0 to that one next week!). xo!

  18. dianars says:

    5 stars
    And here I thought I would be the first one to report back! I made the milk chocolate version (which I suppose looks more the color of real cocoa puffs) and it was GOOD! Agreed, properly crunchy and tasted fantastic.

  19. Kay Marie says:

    In case No one has told you lately We really appreciate you experimenting and bringing great recipes to life for keto. Thank you tons!
    PS Im still eating my Girl Scout thin mints and gave some to friends and they love them!

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