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prep time
10 min
cook time
4 min
ready time
14 min
Low Carb Cold Coconut Breakfast Cereal
There’s nothing like a bowl of cereal drenched in ice-cold milk to kickstart your day, and being on a low carb diet needn’t mean you miss out. This Keto cold coconut breakfast cereal has all the crunch of a classic cereal, minus the carb-heavy grains. Simple to prepare, this quick and easy Keto cereal is a great way to start your day and the perfect accompaniment to your breakfast coffee.
Is Cereal Keto?
Typically, traditional breakfast cereals are made with grains and refined sugars - a big Keto no-no. However, it is super simple to create your own Keto compliant cereal with maximum flavor and minimum effort. Our Keto cold coconut cereal has a base of toasted coconut chips combined with sunflower, pumpkin and chia seeds plus a little shredded coconut. The seeds are lightly toasted in syrup with the desiccated coconut and a touch of sweet cinnamon. Once cooled, the toasted seed clusters are tossed with coconut chips/flakes and doused in ice-cold coconut milk to create a deliciously sweet and crunchy breakfast option.
Hints and Tips
The base of our Keto cereal comes from toasted coconut flakes/chips. These can be store-bought already toasted, or you can toast your own chips. We have also used a low carb maple-flavored syrup to bring sweetness to our breakfast bowl. You may swap this for a granulated low carb sweetener if preferred, adjusting quantities to suit your tastes. Please be sure to adjust your macros to account for any changes made.
Net Carbs
10.2 g
Fiber
17.9 g
Total Carbs
46.5 g
Protein
7.6 g
Fats
37.2 g
497 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Sunflower Seeds
1-½ tablespoon, whole pieces
Pumpkin Seeds
1-½ tablespoon, whole pieces
Unsweetened Coconut Flake by Kroger
1 cup
Coconut Oil
1 teaspoon
Chia Seeds
1 teaspoon, whole pieces
Maple Flavored Syrup by Lakanto
1 tablespoon
Unsweetened Dessicated Coconut by Wasco
1 tbsp
Coconut Milk, Plain Or Original, Unsweetened, Fortified
1 cup
Cinnamon, Ground
½ teaspoon
Recipe Steps
steps 3
14 min
Step 1
Add the pumpkin seeds, sunflower seeds, chia seeds, desiccated coconut, cinnamon, coconut oil and syrup to a skillet. Set the skillet over a low/medium heat. Stir to combine and gently toast the shredded coconut and seeds for 3-4 minutes until lightly golden. Stir regularly to ensure the seeds and coconut are well coated in the flavorings. Be mindful to keep an eye on the skillet whilst cooking, to be sure the seeds and coconut do not burn.Step 2
Set the toasted seeds aside to cool completely. While the seeds cool, add the toasted coconut chips to a mixing bowl. Once the seeds have cooled, break apart any larger clusters. Add the cooled seed mixture to the bowl with the coconut chips/flakes. Stir well, mixing the seeds and coconut together.Step 3
Divide the cereal between two serving bowls. Top each bowl of cereal with a half cup of cold coconut milk. Serve immediately. If desired, you may top your cereal with some low carb berries, such as raspberries or blueberries for serving. Be sure to factor this into your macros.
