With just a handful of staple low carb pantry ingredients, these keto frosted flakes end up ultra flavorful and suuuper crisp. Think a fun breakfast staple, easy snack or late night special!
Paleo & Keto Frosted Flakes Cereal 🥣
Suuuper crisp (& one-bowl!)
Trading in right here your corn flakes for almond flakes… and, imho, they even end up being sooo much better.
Perfect solo as a crisp snack or paired up with your milk of choice (I love macadamia and hemp!). Having said that, heavy whipping cream diluted with a tad of water is definitely the way to go if you’re missing actual milk dearly.
Either way they’re legit easy-peasy and perfect for any and all cereal cravings.
Melt the butter, mix together with ‘flour’ mix, chill for a few mins, roll out (pressing with a tortilla press is easiest imo!), and bake away.
But here’s the deal: for best results I highly suggest baking the dough straight away, after a quick chill in the freezer (to stiffen up the butter). You see, I found that when I left the dough to hang out in the fridge overnight the cereal took twice as long to crisp up; I had to double bake a batch, no biggie but just took a little longer. My thought is that the almond flour absorbs the liquid overnight and becomes very soft and it just takes a little longer to crisp back up (think blanched almonds!).
p.s. I’m thinking a dehydrator would work wonders here too after baking for suuuper crisp results (!!).
I found that for this keto cereal, super fine almond flour does a killer job (solo!). Add a touch of xanthan gum (I use Bob’s), and we’re golden.
In terms of brands, for the almond I always love Anthony’s.
You’ve got one option if keto: erythritol, that’s it! You see, it’s the only sweetener that lends a very similar crunch and chew to sugar for crisp baked goodies (i.e. cookies). And no other low carb natural sweetener does that; allulose and xylitol will give you soft cereal, you’ve been warned ;).
(2g net carb!) Keto Frosted Flakes Cereal
For the keto crackers
- almond milk or even some HWC with a little water 😉
- Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Allow it to come to room temperature while you gather the rest of your ingredients.
- Add the almond flour, sweetener, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your egg and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5-10 minutes to solidify the butter.
- Divide the dough into 10 pieces and either roll them out between two sheets of parchment paper or use a tortilla press (see pictures in post). I prefer to use a press as its quicker and gets you a more even thickness (= more even baking!). Either way, just make sure to get it nice and thin as it will puff up a bit when baked.
- Sprinkle with a bit more golden erythritol on top and bake for 8-12 minutes or until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes). Or use your dehydrator if you've got one. (And do remember that sugar alcohols can take a little longer to crisp up than sugar, even a couple hours!).
- Store in an airtight container for 5 days, and the dough keeps well in the fridge for 3 days or up to 3 months frozen.