With just a handful of staple low carb pantry ingredients, these keto frosted flakes end up ultra flavorful and suuuper crisp. Think a fun breakfast staple, easy snack or late night special!
Looking for more keto cereals?! Check out my cinnamon toast crunch and Cocoa Puffs.
Paleo & Keto Frosted Flakes Cereal 🥣
Suuuper crisp (& one-bowl!)
Trading in right here your corn flakes for almond flakes… and, imho, they even end up being sooo much better.
Perfect solo as a crisp snack or paired up with your milk of choice (I love macadamia and hemp!). Having said that, heavy whipping cream diluted with a tad of water is definitely the way to go if you’re missing actual milk dearly.
Either way they’re legit easy-peasy and perfect for any and all cereal cravings.
The Deets
Melt the butter, mix together with ‘flour’ mix, chill for a few mins, roll out (pressing with a tortilla press is easiest imo!), and bake away.
But here’s the deal: for best results I highly suggest baking the dough straight away, after a quick chill in the freezer (to stiffen up the butter). You see, I found that when I left the dough to hang out in the fridge overnight the cereal took twice as long to crisp up; I had to double bake a batch, no biggie but just took a little longer. My thought is that the almond flour absorbs the liquid overnight and becomes very soft and it just takes a little longer to crisp back up (think blanched almonds!).
p.s. I’m thinking a dehydrator would work wonders here too after baking for suuuper crisp results (!!).
The Flours
I found that for this keto cereal, super fine almond flour does a killer job (solo!). Add a touch of xanthan gum (I use Bob’s), and we’re golden.
In terms of brands, for the almond I always love Anthony’s.
The Sweetener
You’ve got one option if keto: erythritol, that’s it! You see, it’s the only sweetener that lends a very similar crunch and chew to sugar for crisp baked goodies (i.e. cookies). And no other low carb natural sweetener does that; allulose and xylitol will give you soft cereal, you’ve been warned ;).
My current favorite for these guys? Lakanto golden without a doubt. Least cooling effect, nice maple-like taste. But Swerve and Pyure (at half the amount) are awesome too.
(2g net carb!) Keto Frosted Flakes Cereal
Ingredients
For the keto crackers
- 70 g unsalted grass-fed butter
- 192 g almond flour
- 2 tablespoons golden erythritol
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- pinch kosher salt
- 1 egg
Seasoning suggestions
- almond milk or even some HWC with a little water 😉
Instructions
- Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Allow it to come to room temperature while you gather the rest of your ingredients.
- Add the almond flour, sweetener, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your egg and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5-10 minutes to solidify the butter.
- Divide the dough into 10 pieces and either roll them out between two sheets of parchment paper or use a tortilla press (see pictures in post). I prefer to use a press as its quicker and gets you a more even thickness (= more even baking!). Either way, just make sure to get it nice and thin as it will puff up a bit when baked.
- Sprinkle with a bit more golden erythritol on top and bake for 8-12 minutes or until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes). Or use your dehydrator if you've got one. (And do remember that sugar alcohols can take a little longer to crisp up than sugar, even a couple hours!).
- Store in an airtight container for 5 days, and the dough keeps well in the fridge for 3 days or up to 3 months frozen.
Have you ever made a decent amount of it and attempted to dry can it in the oven? Just thinking of making enough for a month and dry can them in pint jars.
I did Nicole in a dehydrator and it works great (so you might need to prop the door open to your oven to get the temp low enough). I suggest baking them first and letting them cook per usual though.
Not sure if it’ll last a month, as it’ll depend a lot on storage (even boxed cereal begins to soften after a week right?). So perhaps store ot in batches? Xo!
I have never eaten frosted flakes (in more than 70 years of life), but these sound really good. I’m thinking that since I’m going to be making my own keto cereal, I’ll need to re-invest in a tortilla press. I got rid of mine because I was no longer interested in making tortillas (but I’ll want one to make keto tortillas)… Thanks for being inspiring.
I cannot recommend enough a tortilla press!! The other day I also used it to thin out a chicken breast. And you can also use it to ‘roll out’ pie dough for hand pies (put it in your freezer even before so it’s cold!).
And thank you for your sweet comment, I love helping you guys cook up some (hopefully!) yummy goodies. Xo!!
Great recipe! For our keto milk, we do this in a quart container:
1 1/2 cups whipping cream
1/2 cup nut milk
the rest water
Oh thanks for sharing Royden! I like your idea of mixing hwc with nut milk too xo!
What temperature do I bake this at?
Yes!!! Omg thanks for reminding me to tell you guys to ‘warm up the ovens to 350F/180C! sorrrrrry!!
Do you bake at 350F?
Yes!!! Omg thanks for reminding me to tell you guys to ‘warm up the ovens to 350F/180C! sorrrrrry!!
After I did a food elimination diet, I found that I have an intolerance to almonds. Do you think I could tweak this with coconut flour.
Hi Donna! Have you tried sunflower seed flour instead? That one is a great 1-1 sub in pretty much every recipe.
Coconut might work here, but the recipe would need to be altered substantially and I can’t guarantee xo!
I have the same question as Roberta. Can Swerve brown sugar be used instead? Or is that too much of a molasses flavor to mimic frosted flakes?
I honestly haven’t tried brown swerve specifically so can’t comment on its taste, but I wouldn’t mind some extra molasses hints here (would just add more depth to the almonds right?!).
I tried this with butter and it came out very good. But my dairy free daughter cannot eat the cereal. so i am going to try this with refined coconut oil. It should come out well.
Awesome to hear Sarah! Let me just suggest using 4 tablespoons of coconut oil (rather than 5), as its a pure fat (unlike butter that has water content etc). Also do note it might be a bit less crisp, at least in my experience. Shortening is a great sub too, if you don’t mind that its animal-derived. xo!
Looking forward to try this recipe… I’d need some suggestions though: about the sweetener, where I live it’s really difficult to have Golden Monkfruit (I found it in rare occasions years ago, but now seems almost disappeared and if I find it on sale it’s always at huge cost and also with duties and taxes to add at the end; same thing with Swerve brown, but I still have a bag of this one that is unopened and not expired so I could use it); I could find regular erythritol (botH granulated and powdered) and I’ve recently found some websites selling Sukrin Gold: which option would you suggest for this cereals?
About butter: if substituting it with ghee, should I use the same amount?
Finally, if usind a dehydratator: temperature and time to get the right consistence?
Thanks for all your amazing recipes (and for making them seem doable also for who’s not so selfconfident when it’s time to bake 😉 )!
Roberta its my absolute pleasure! Happy to see you’re still cooking gnom-gnom :)!! Swerve will work great too, any erythritol sweetener will. I haven’t yet tried Sukrin gold tbh, so I can’t give you input there.
If you’re subbing with any pure fat (ghee, coconut oil, shortening) I suggest doing 4 tablespoons rather than 5. Might come out a tad bit less crisp, but would love to hear what you think! xo!
Thanks a lot, Paola! I’ll follow your appreciated suggestions and will report how it’ll go (it will take a bit of patience since I am still hosted and so not so free to use the kitchen as much as I’d like, but Covid restrictions are still strong here and just have to be grateful we’re all fine and try to tolerate each one even with these limitation in spaces and times during this hard house-sharing to stay close to family… but as soon as I’ll be able to act liberally I’ll will finally prove myself with all the recipes I have been pinning these months long, and probably I won’t need to ask if someone’s will be happy to test the result since every time that the smell of something good hits their nose everyone become instantly so kind to me ;-D ), other than ghee I was thinking to try with coconut oil so your specification about any other pure fat is uttermost useful to keep in mind!
Looks SO GOOD!!! I bet you could also sprinkle cinnamon for a ctc version!
Oh for sure Jennifer!! I would take it out half bake, brush with some melted butter and them sprinkle a cinnamon ‘sugar’ mix. Kind of like a lazy version of my actual ctc 🙂
Paola, this might be a stupid question, but why don’t you roll it out at once? Like your cinnamon toast crunch?
Oh not a stupid question at all Kate! In fact, I probably should’ve explained. I found that it was a lot harder to roll it out evenly and, therefore, bake evenly. So I found myself cutting out pieces that were burning and putting the rest back in the oven… endless to say, messy!
Doing small discs definitely ends up being easier and it literally takes 2 seconds using a tortilla press (cannot recommend one enough, such a great kitchen appliance!). xo!