Low Carb Cinnamon Cereal Recipe

Low Carb Cinnamon Cereal Step Away From The Carbs

WEBJan 31, 2020 · Instructions. Preheat the oven to 300F. Combine the almond flour, coconut flakes, sweetener, cinnamon and salt together in a food …

1. Preheat the oven to 300F.
2. Combine the almond flour, coconut flakes, sweetener, cinnamon and salt together in a food processor.
3. Add the cold butter, and pulse until fully mixed.
4. Spread the mixture on a baking sheet lined with a silicone mat, then place another silicone mat (or parchment paper) over the top and use a rolling pin to flatten the mixture and press it together.

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The Best Keto Cereal Recipe Super Heathy Ingredients My Keto …

WEBMay 9, 2023 · In a bowl mix together all ingredients until very well combined. 1 cup Unsweetened Coconut, 1 cup Unsweetened …

1. Preheat oven to 150C/300F.
2. In a bowl mix together all ingredients until very well combined.
3. Spread evenly over a lined cookie sheet.
4. Bake for 25-35 minutes, stirring every 5 minutes to prevent burning. Remove from the oven when the ingredients are golden brown and toasted.

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Keto Cinnamon Toast Crunch – Sugar Free Londoner

WEBFeb 13, 2019 · Add the remaining dry ingredients. STEP 3. Blend until a crumbly dough forms. STEP 4. Form a dough ball and press it down …

1. Preheat the oven to 170 Celsius / 340 Fahrenheit.
2. Cut the butter into small pieces and whizz in a food processor together with the erythritol until creamy.
3. Mix the dry ingredients in a bowl and add to the butter/sweetener mix. Blend until your dough resembles moist crumbles.
4. Form the dough into a ball and roll out thinly between 2 sheets of baking paper. This prevents the dough from sticking to your rolling pin.

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Keto Granola Cereal (Low Carb & Easy!) Wholesome …

WEBFeb 18, 2017 · Transfer the nut mixture to a large baking sheet, or two small ones, lined with parchment paper. Press into a thin, uniform thin …

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet, or two small ones, with parchment paper. (I used two 13x9 in (33x23 cm) cookie sheets.)
2. Pulse almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.

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