This recipe is easier in a dehydrator, but can be done in the oven at low temperature also.
- 2 cup nut or seed flour
- 1/3 cup hemp hearts
- 1/4 cup flax seeds ground
- 1/2 cup unsweetened shredded coconut I like the macaroon coconut for this
- 1/4 cup keto maple syrup
- 1 tsp baking powder
- 1 egg
- 2 Tbsp butter
- 2 tsp yacon syrup optional
- 3 scoops Vanilla MCT powder with stevia or substitute with 3 tbsp powdered keto sweetener and 2 scoops MCT unflavored powder
- 2 tsp cinnamon
- 1/4 cup chopped nuts or freeze dried berries (or both) optional
In mixer with paddle attachment add all dry ingredients and mix well.
Add remaining ingredients and mix well, until dough forms.
Divide dough into equal portions (this makes it easier to roll out).
Place a portion of dough into the center of a sheet of parchment paper.
Place a second sheet of parchment over dough and roll out until thin (about 1/16 -1/8"). Carefully, remove top sheet of parchment.
Trim edges to make square or rectangle (a pizza cutter works great for this).
Score dough into bite sized squares.
Place dehydrator rack over dough.
Turn over so parchment paper is up, and carefully, remove parchment.
Place any pieces that stuck on parchment on drying rack and repeat until all the dough has been rolled, cut, and placed on the drying racks. Place in dehydrator at between 150-200° F. and set timer for 6-8 hours.
Add dried cereal into a gallon ziplock, add toppings and shake well to coat.
Serve with your favorite nut milk or heavy cream.
If you make this in the oven bake on parchment covered cookie sheets at 300° F. for about 30 mins. then reduce heat to between 100-200° F. and continue to bake about 4-6 hours or until cereal bites are crisp.
total fat 38.1 g
net carbs 5.3 g
protein 15.5 g