I've done this cereal in a couple different flavors - the strawberry version is a favorite and it's similar to Crunch Berry cereal but I plan to continue to try all different flavors. I ALWAYS play with recipes - usually four or five of any one similar item and then just kind of use whatever I have on hand or what amounts I think 'might' be better for me or our family. ALWAYS PLAY WITH YOUR FOOD. Ha ha.
So here are some *NOTES* to this recipe....
- I hate (hate hate hate) anything cherry extract flavored. But I HAVE cherry extract oils on hand and wanted a chance to use some of them up so I've made this recipe with them. Other family members love it - and I admit it was good but hating the smell/taste of cherry extract flavored things (*frosting, candies, kool-aid, etc.) I didn't enjoy it like they did. But if you like cherry frosting, kool-aid, etc. then you will probably like this cereal with cherry as well.
- Another option on my list to try is a peanut butter/chocolate version for my husband (I'm not a fan of chocolate) but we have peanut powder and cocoa on hand at all times and KNOW that will be a hit.
- Flavor possibility trials are endless... raspberry, chocolate, peanut butter, fruit loops, angel food cake, cherry, strawberry, blueberry, lemon, cinnamon sugar, etc. etc. if you have the extract/oil/powder flavorings... give it a try!
Keto Cereal
1 c almond flour (fine quality)
2/3 c sweetener(s) - I like to keep a mixture on hand of 2-3 flavors for best taste in all my goods
1/2 c egg white protein powder
1/2 c zero carb, sugar free whey protein powder (Angel Food by Devotion or Vanilla by Isopure)
1/2 c butter
2 T water
1/2 t strawberry emulsion or extract (play with whatever flavors you like)
A few drops of food color to correspond with your flavor, if you wish
Combine ingredients in a food processor and pulse a few times to combine it all to a crumbly mixture. Spread out on a foil lined baking pan. Bake at 300 for about 12 minutes and then stir/flip gently to move some of the outside to the inside and the inside to the outside for even baking. Continue to bake about 5-8 minutes more - just until it starts to turn golden brown. Remove and stir a little bit, but then leave it alone to cool completely on the baking pan. It will get crisp when it cools. Break apart and either eat now or keep in a mason jar - or vacuum food seal it if that's your thing.
I have mine as a cereal with ice cold unsweetened vanilla almond milk, but you can snack on it straight from your container like you might with regular cereal. (Or crumble it on vanilla yogurt if you like to eat that as well...)
