Crispy. cookie cereal in a bowl

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

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. 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.
  3. Add monk fruit sweetener and mix well.
  4. Add protein powder and mix.
  5. Add almond flour, milk, salt, and baking soda. Mix.
  6. Pour in sugar-free chocolate chips, and fold into the dough mixture.
  7. Line a baking sheet with parchment paper.
  8. 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.
  9. Place cookies on the baking sheet. You may need a second baking sheet, or need to bake a second batch.
  10. Place cookies in the oven. The cookies need to be as crispy as possible to achieve the right texture to function as cereal.
  11. 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.
  12. 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!

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Nutrition facts

Per Serving

  • calories: 228
  • carbohydrate: 12g
  • cholesterol: 0mg
  • fat: 18g
  • fiber: 4g
  • potassium: 4mg
  • protein: 7g
  • sodium: 384mg
  • sugar: 2g
Photograph by Ashlen Wilder. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.

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