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RECIPE
6 INGREDIENTS7 STEPS15MIN

Keto Cinnamon Sugar “Cereal” Bowl

3.0
1 Ratings
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This delicious coconut “cereal” is like digging into a big bowl of crunchy cinnamon sugar cereal, without the carbs!

15MIN

Total Cooking Time

6

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 cup
Unsweetened Shredded Coconut
or Unsweetened Coconut Flakes
2 Tbsp
1 Tbsp
Ground Cinnamon
1 tsp
Granulated Erythritol
or Stevia
2 Tbsp
Cacao Nibs
to taste
Non-Dairy Milk
I used macadamia milk, for serving
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Nutrition Per Serving
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CALORIES
498
FAT
45.7 g
PROTEIN
4.6 g
CARBS
21.1 g

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.

Directions

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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!

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Nutrition Per Serving
Calories
498
% Daily Value*
Fat
45.7 g
59%
Saturated Fat
36.5 g
182%
Trans Fat
0.0 g
--
Cholesterol
32.3 mg
11%
Carbohydrates
21.1 g
8%
Fiber
14.1 g
50%
Sugars
3.4 g
--
Protein
4.6 g
9%
Sodium
2.0 mg
0%
Vitamin D
--
--
Calcium
52.5 mg
4%
Iron
0.6 mg
3%
Potassium
451.5 mg
10%
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