Keto Cookie Crisp Cereal

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees. Sift together almond flour, coconut flour and salt in a small bowl. Set aside.

2. 2

   In a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract until smooth.

3. 3

   Slowly mix in dry ingredients to the wet ingredients, along with the sugar free chocolate chips.

4. 4

   Mold dough into a disc shape and wrap with plastic wrap. Refrigerate for at least 30 minutes. This allows the flavors to come together and prevents the cookies from spreading while baking.

5. 5

   Pinching 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.