Keto cocoa puffs are one of the TASTIEST low carb cereal and low carb snacks. Seriously, guys, you won’t need dessert once you pour yourself a bowl of this stuff…
With gluten free cereal recipes like this, my fellow low carbers and I don’t have to be denied!
Sometimes you just want Netflix, sweatpants and a great big bowl of cereal… and now you can have it! Similar to my low carb granola, these low carb cocoa puffs make for a fantastic low carb breakfast or snack for those times when you’re craving something sweet and crunchy on the go!
C’mon, let me show you more!
Looking for more keto breakfast? Check out my keto granola, keto oatmeal, or my coconut flour pancakes.
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What I Love About This Low Carb Cocoa Puffs Recipe
I absolutely love taking a sweet delicious stroll down memory lane without guilt or shame. Just me and a big bowl of cereal on the couch – no glutinous store-bought sugar bombs here!
Besides that, these keto cocoa puffs are so easy to make, and they’re so flexible healthy recipes!
Here are even more reasons to love them:
- Ready in 30 minutes
- Sweet, crunchy and delicious
- Protein-PACKED! And nutritious
- Multiple yummy uses
- Only 4 simple ingredients!
Recipe Notes
Keto cocoa puffs have a bit of a nostalgic quality that just beckons to low carbies, myself included! Making them is actually fun.
Ingredient Notes
Preparing sweet crunchy low carb cocoa puffs that are addictingly delicious is super simple, but there are a few little tricks that can help ensure great results!
Peanut Butter — Opting for smooth creamy keto peanut butter is best, especially if you choose to craft the little squares. Since you’ll have to bake them it really helps if they’re rolled into a thin and even layer. Crunchy peanut butter makes that difficult.
It also REALLY helps if you soften the peanut butter before mixing your ingredients. Tossing it in the microwave will do the trick! I stir mine every 30 seconds until its nice and soft.
Protein Powder — is what gives your low carb cocoa puffs that light, airy crunch. It IS the difference between sweet crunchy cereal and soft chewy brownie bites.
Make sure to use a low carb chocolate protein powder you REALLY like. This isn’t the time to run out and try something new. If you don’t love the way your keto protein powder tastes by itself, then you won’t care for it in your low carb cocoa puffs either!
I know, not everyone LOVES using protein powder in recipes… I tested this recipe with almond flour a BILLION times and wasn’t able to achieve the same crunch factor I was with protein powder. Personally, soft cereal doesn’t curb my cereal cravings…
Erythritol — sweetens the cereal a tad more! You can leave it out, or sub in your favorite sugar alternative.
Cooking Tips
So, here’s the thing. There are two ways to make these delightful low carb cocoa puffs, and they’re both equally scrumptious. That being said, one way does take much longer than the other…
Once you have all the ingredients combined into your tasty low carb dough, decide between squares or puffs…
For squares: simply roll out the dough and use a pizza cutter to create little squares that resemble something like Cinnamon Toast Crunch. This only takes a couple of minutes to make!
For balls: You’ll want to keep your hands damp — this will keep the dough from sticking and make it easier to roll. Remember, try to keep them roughly the same size.
Tools To Make
Making these awesome little low carb cocoa puffs full of chocolatey goodness and a sweet crunch doesn’t require any crazy kitchen gadgets. You only need a couple of things:
- Medium bowl
- Baking sheet
- Parchment paper
- If you decide to make the delectable little squares, then you’ll also need a pizza cutter
Of course, you may want to put on a large bib and keep your cereal bowl nearby!
Storing Tips
Storing your low carb cocoa puffs is as easy as storing any other cereal. You’ll want to keep it in a plastic Ziploc or an airtight container to keep it fresh and crunchy. I like to stash my low carb sweet snacks in the fridge.
Can You Freeze This?
Unfortunately, you can’t freeze these low carb cocoa puffs (after baking) as the thawing process makes them soggy. Believe me, I’ve tried…
Meal Prepping Tips
This delicious low carb breakfast cereal can be ready in as little as half an hour because all you have to do is toss a few ingredients in a bowl, mix and bake. Voila!
Bake a week’s worth of cereal ahead of time, and stash it in the fridge in portioned out baggies for healthy breakfast cereal or healthy snacks all work week long!
Low Carb Cocoa Puffs Recipe Variations
Changing the recipe for these low carb cocoa puffs will also change the flavor. Choose subtle enhancements like:
- Use your favorite nut butter (other than peanut butter).
- Opt for different flavored protein powders — peanut butter flavored, vanilla, you name it!
- You can also choose a three-flavor combination of protein powders. Make a batch of each and mix them together for a fruity low carb cocoa puffs concoction resembling Trix!
- Add some nuts! Check out this grain free granola, to see how you can add some texture into this delicious breakfast!
More Keto Breakfast Recipes
Keto Cocoa Puffs
Print Recipe Pin RecipeIngredients
- 2/3 Cup Keto Protein Powder chocolate (whey-based protein will give you the best results)
- 1 Egg
- 1/4 Cup Keto Peanut Butter softened + wet!
- 1 Tablespoon Swerve or Lakanto (see sweetener notes below) or sweetener of choice
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Combine all ingredients in a bowl. If the batter seems dry/crumbly, add a few teaspoons of mild-tasting oil or coconut oil (this just means your peanut butter is dry).
- To make circles (takes a LOT more time, but they’re REALLY fun): pinch a thumbnail-sized amount of dough and roll between your hands to form a ball. Place on the baking sheet. Bake for 8 minutes, then take the baking sheet out of the oven and carefully move the balls around so they cook on the other side. Place back in the oven and cook another 5 minutes. Allow to cool and enjoy!
- To make squares: Place dough on a piece of parchment paper, with a second piece of parchment on top. Using a rolling pin, roll the dough into a thin and even layer about 1/4-1/8” thick. Remove the top piece of parchment paper. Use a pizza cutter, cut into small squares (about 1”). Bake in the oven for 5 minutes, then take the baking sheet out of the oven and carefully break up the squares, so they’re no longer connected. Bake for another 7 minutes. Allow to cool and enjoy!
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Lindsey's Tips
- You want to be sure your PB is wet (they tend to dry out with age). If it's dry, add a few teaspoons of coconut or mild-tasting oil.
- Protein powder (plant-based vs. whey). Whey becomes "airy" as it bakes, whereas casein and plant-based products will remain denser. Use whey protein powder for most cereal-like results.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information will vary depending on how many squares or puffs you make, the easiest way to calculate is to divide the finished recipe into 4 servings:
