Are you ready to indulge in a deliciously crunchy treat that won't derail your keto diet? Say hello to Mini Keto Snickerdoodle Cookie Cereal! This delightful recipe combines the classic flavors of cinnamon and sweet erythritol into bite-sized cookies that are perfect for breakfast or a snack. In just 25 minutes, you can whip up a batch of these low-carb wonders that are not only satisfying but also guilt-free. Whether you enjoy them with a splash of unsweetened almond milk or straight from the bowl, these mini cookies are sure to become your new favorite go-to. Don't miss out on this sweet sensation—let's dive into the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 2 tbsp butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt until well combined and no lumps remain.
- In a separate small bowl, beat the large egg and then mix in the melted butter until fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or wooden spoon until a cohesive dough forms.
- Using clean hands, roll the dough into tiny marble-sized balls, approximately 1/2 inch in diameter. Place these mini balls evenly spaced on the prepared baking sheet.
- Optional: Create a classic snickerdoodle look by rolling each mini ball in a mixture of additional erythritol and cinnamon before placing on the baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown and the centers look set.
- Remove from the oven and let the mini cookies cool completely on the baking sheet for 5-10 minutes. They will crisp up as they cool.
- Once cooled, transfer the mini cookies to a serving bowl and enjoy as a crunchy, low-carb cereal alternative. Can be served with unsweetened almond milk or enjoyed as a standalone snack.
- Store any leftover cookie cereal in an airtight container at room temperature for up to 5 days.
Tips
- Use Fresh Ingredients: Ensure your almond flour and baking powder are fresh for the best texture and flavor in your cookie cereal.
- Perfectly Sized Balls: Aim for marble-sized balls (about 1/2 inch in diameter) to ensure even baking and a delightful crunch.
- Customize Your Coating: For an extra touch of sweetness, roll your dough balls in a mixture of erythritol and cinnamon before baking. It adds a beautiful finish and enhances the snickerdoodle flavor!
- Watch the Baking Time: Keep a close eye on the cookies while they bake. They should be lightly golden at the edges and set in the center—overbaking can lead to a hard texture.
- Cooling is Key: Allow the cookies to cool on the baking sheet for 5-10 minutes after baking. This helps them crisp up perfectly!
- Storage Tips: Store any leftovers in an airtight container at room temperature. They’ll stay fresh for up to 5 days—if they last that long!
- Serve with Style: For a fun breakfast twist, serve your mini cookie cereal with unsweetened almond milk, or enjoy them as a standalone snack for an energy boost throughout the day.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 4g
Protein: 5g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 45mg
