Keto Cinnamon Sugar “Cereal” Bowl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

100 g

Unsweetened Shredded Coconut

or Unsweetened Coconut Flakes

30 g

Butter

8 g

Ground Cinnamon

4 g

Granulated Erythritol

or Stevia

15 g

Cacao Nibs

to taste

Non-Dairy Milk

I used macadamia milk, for serving

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 325 degrees F (160 degrees C).

Step 2

Place the Unsweetened Shredded Coconut (100 g) in a small bowl.

Step 3

In a saucepan, add the Butter (30 g) , Ground Cinnamon (8 g) , and Granulated Erythritol (4 g) over medium heat. Mix well, until fully melted and combined.

Step 4

Pour the mixture over the coconut flakes. Stir to mix, and then lay the coated coconut flakes on the baking sheet in a single layer.

Step 5

Bake for 5 to 7 minutes, or until nice and golden. Stir the mixture a couple of times to ensure even crisping. For a crunchier texture, go up to 10 minutes.

Step 6

Let the coconut flakes cool for 5 to 10 minutes. They will firm up as they cool.

Step 7

Divide the coconut between two bowls, add Cacao Nibs (15 g) , pour in the Non-Dairy Milk (to taste) over the top and dig in!