Low-Sugar Crispy Cookie Cereal
When I was a child, I loved all the fun flavors of cereal that basically tasted like dessert. Although I was never allowed to eat these cereals for breakfast due to their high sugar content, I still reminisce fondly about these classic childhood treats.
As an adult, I wanted to create a low-carb and sugar-free cereal that tasted like dessert - and that's how this crispy cookie cereal recipe came about! This cereal can be enjoyed with cold plant-based milk in a bowl, or you can sprinkle these cookies on top of a smoothie or yogurt bowl.
Serving Size: ½ cup
Makes 5 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients for low-sugar crispy cookie cereal
- 1 tbsp coconut oil
- 1 tbsp sunflower seed butter
- 1½ tbsp monk fruit sweetener
- 1 tbsp dairy or plant-based milk of choice
- 1 scoop protein powder of choice
- 1¾ cup almond flour
- ½ tsp salt
- ½ tsp baking soda
- 3 tbsp sugar-free chocolate chips
Directions for low-sugar crispy cookie cereal
- Preheat the oven to 375 degrees Fahrenheit.
- If the coconut oil and sunflower seed butter are not yet liquid, measure out into a small bowl, and heat in the microwave for 15 seconds until melted.
- Add monk fruit sweetener and mix well.
- Add protein powder and mix.
- Add almond flour, milk, salt, and baking soda. Mix.
- Pour in sugar-free chocolate chips, and fold into the dough mixture.
- Line a baking sheet with parchment paper.
- Now, instead of making your normal-sized cookies, try to make the cookies as small as possible. If you are using normal-sized chocolate chips, this will limit how small you can make the cookies. Remember: you want to try to make the cookies small enough so they fit onto a spoon.
- Place cookies on the baking sheet. You may need a second baking sheet, or need to bake a second batch.
- Place cookies in the oven. The cookies need to be as crispy as possible to achieve the right texture to function as cereal.
- After 10 minutes of baking, check on the cookies to make sure they are not burning on the bottom. I baked the cookies for a total of 15 minutes, but baking time will depend on your oven and placement of the oven racks.
- Remove from oven. Let the cookies fully cool on a cooling rack. Once cool, add cookies to a cereal bowl and pour milk over top!
Scroll down to see the nutrition facts for this recipe!
- calories: 228
- carbohydrate: 12g
- cholesterol: 0mg
- fat: 18g
- fiber: 4g
- potassium: 4mg
- protein: 7g
- sodium: 384mg
- sugar: 2g
Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.
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