Keto Cookie Crisp Cereal
Keto Cookie Cereal Ingredients
Keto Cookie Crisp Cereal Directions
Dry ingredientsPreheat oven to 350 degrees. Sift together almond flour, coconut flour and salt in a small bowl. Set aside.
Wet ingredientsIn a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract until smooth.
Add the chipsSlowly mix in dry ingredients to the wet ingredients, along with the sugar free chocolate chips.
RefrigerateMold dough into a disc shape and wrap with plastic wrap. Refrigerate dough for at least 30 minutes, This allows the flavors to meld together and it prevents the cookies from spreading while baking.
Make mini cookiesPinching off a small amount of cookie dough, roll dough into a ball about the size of a marble. Place ball on a parchment lined baking tray and press down flat to form a cookie shape. Repeat with remaining dough, spacing around a ¼ inch apart. Bake at 350 degrees for 6-8 minutes or until the edges of the cookies begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a cooling rack. Let cool completely before handling and pouring milk over your keto cereal.