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SideChef
Recipes
Keto Cinnamon Sugar “Cereal” Bowl
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Recipe

6 INGREDIENTS • 7 STEPS • 15MINS

Keto Cinnamon Sugar “Cereal” Bowl

4
3 ratings
This delicious coconut “cereal” is like digging into a big bowl of crunchy cinnamon sugar cereal, without the carbs! With a flavor that reminds you of fall in a bowl, this keto-friendly cinnamon sugar cereal will be a favorite on chilly mornings.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This delicious coconut “cereal” is like digging into a big bowl of crunchy cinnamon sugar cereal, without the carbs! With a flavor that reminds you of fall in a bowl, this keto-friendly cinnamon sugar cereal will be a favorite on chilly mornings.
15MINS
Total Time
$0.82
Cost Per Serving
Ingredients
Servings
2
US / Metric
Unsweetened Shredded Coconut
1 cup
Unsweetened Shredded Coconut
or Unsweetened Coconut Flakes
Butter
2 Tbsp
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Granulated Erythritol
1 tsp
Granulated Erythritol
or Stevia
Cacao Nibs
2 Tbsp
Cacao Nibs
Non-Dairy Milk
to taste
Non-Dairy Milk
I used macadamia milk, for serving
Nutrition Per Serving
VIEW ALL
Calories
498
Fat
45.7 g
Protein
4.6 g
Carbs
19.0 g
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Keto Cinnamon Sugar “Cereal” Bowl
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

You can make a double batch of the “cereal” and store it in an airtight container in the fridge for a week.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Place the Unsweetened Shredded Coconut (1 cup) in a small bowl.
step 3
In a saucepan, add the Butter (2 Tbsp), Ground Cinnamon (1 Tbsp), and Granulated Erythritol (1 tsp) 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 (2 Tbsp), pour in the Non-Dairy Milk (to taste) over the top and dig in!
Tags
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Breakfast
Gluten-Free
Snack
Shellfish-Free
Vegetarian
Dessert
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