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 toLakanto andSwerve 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: