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Crunchy Chocolate Cookie Cereal





  • 1 cup (120 g) almond flour
  • 1/2 cup (56 g) coconut flour
  • 1/4 cup (48 g) granulated erythritol
  • 1 Tablespoon (6 g) cacao powder
  • 6 Tablespoons (90 ml) coconut oil, melted and cooled
  • 1 egg white, whisked
          • 1Preheat the air fryer to 350°F (175°C). Line the air fryer basket or tray with parchment paper.
          • 2In a large bowl, combine the almond flour, coconut flour, granulated erythritol, and cacao powder.
          • 3Add the coconut oil and whisked egg white to the dry ingredients and mix until completely combined. With clean hands, form the mixture into small cereal-size balls.
          • 4Place the cereal in a single layer, without touching, in the air fryer basket or tray. (If needed, cook the cereal in several batches.)
          • 5Cook the cereal for 5 minutes, gently shaking the air fryer basket or tray halfway through the cooking time, until cooked through. (The cereal is soft but will crisp as it cools.)
          • 6Carefully remove the cereal from the air fryer and let cool completely before serving with unsweetened almond milk or coconut milk, if desired.
          (Estimated and based on per-serving amounts.)
            Calories: 550     Fat: 55 g     Total Carbs: 12 g     Fiber: 8 g     Sugar: 2 g     Net Carbs: 4 g     Protein: 8 g