Low Carb Cocoa Puffs
Servings 4 Servings
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!
- 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:
Calories: 169kcal | Carbohydrates: 4g | Protein: 16g | Fat: 10g | Cholesterol: 62mg | Fiber: 4g | Sugar: 2g | Net Carbs: 0g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com