This nut free keto cereal is low-carb, vegetarian, vegan, dairy-free, and egg-free, PLUS it’s paleo compliant! This sugar free cereal is a tasty breakfast that even the kids will love. After all, what’s better than a homemade CEREAL? I can’t wait for you to try it!
One of my favorite nut free keto breakfast recipes
Nut free keto cereal is the ultimate low-carb way to start your day. It’s high in fiber and protein and low in carbs, meaning you only need a little to feel satiated. I’ve kept the base of this recipe quite simple so that you can customize it to suit your own taste preferences!
The sweetener in this recipe is optional, but I definitely recommend it for those that have a sweet tooth.
To take this nut free cereal to the next level, add keto-friendly chocolate pieces, a sprinkle of cinnamon and pumpkin spice, or even add some fresh berries. Or use it as a topping for desserts like these keto frosty, double chocolate mug cake, or high protein chocolate mousse. It’s all up to you!
Toasting the ingredients in low carb cereal
I love to toast the ingredients in this low carb cereal because it really enhances the flavor of the seeds and coconut. Once cooled, it becomes so crispy and yummy!
Super simple nut-free keto cereal
This keto and low carb cereal is so easy to make. It requires just 5 minutes of hands-on cooking time and 15-20 minutes of baking in the oven.
Note: If you’re not adding sweetener, it may not take quite as long. Be sure to keep an eye on it! As soon as it turns into a nice golden color, it’s done!
Net carbs in this keto cereal
Each bowl of this nut free cereal contains only 5.3 grams of net carbs per serving. How awesome is that? I like to serve it with a dollop of Greek or coconut yogurt on top, or with some coconut milk and some fresh berries.
This recipe yields 6 servings in total, so you can store and enjoy it over a few mornings.
Sweetened with monk fruit sweetener
I use monk fruit sweetener to sweeten this keto cereal, but if you’d prefer, you can sub in erythritol or Swerve if you prefer at a 1:1 ratio.
Depending on your sweetness preferences, and whether you’re adding something else bitter like raw cacao, you might like to add a little more or a little less sweetener. Is using Lakanto, either the Golden Monk Fruit Sweetener or Classic Monk Fruit Sweetener would be delicious!
Storage of this nut free keto cereal
The best way to store this keto cereal is in a sealed glass jar or an airtight container kept at room temperature. Storing the cereal like this should ensure it stays fresh for up to 2 weeks. Make sure the cereal is fully cooled before storing so that it stays nice and crunchy.
Here’s how to make nut free keto cereal!
In a large mixing bowl, mix together the pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, sesame seeds, coconut flakes, and salt.
Mix in coconut oil and vanilla. If adding a sweetener, add it in now and mix again until all ingredients are fully combined.
In an even layer, spread mixture onto prepared baking sheet and transfer baking sheet to oven and bake until ingredients are golden, about 15-20 minutes, stirring halfway through.
Allow cereal to fully cool before serving and storing in a glass jar or an airtight container for up to 2 weeks.
Make chocolate keto cereal
Add 1-2 of the below ingredients to make your cereal chocolatey and delicious!
- 1-2 tbsp unsweetened cocoa powder
- 1/3 cup sugar-free dark chocolate chips or roughly chopped 90% dark chocolate bar
- 2-3 tbsp cacao nibs
- 2 tsp cinnamon
More keto breakfast recipes to enjoy
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Nut Free Keto Cereal
Ingredients
Cereal:
- 1/2 cup ~66g raw pumpkin seeds
- 1/2 cup 62g sunflower seeds
- 1/4 cup 48g chia seeds
- 1/3 cup 27g unsweetened shredded coconut
- 1 tbsp 9g sesame seeds
- 3/4 cup 45g unsweetened coconut flakes
- Pinch of salt
- 1/4 cup 60 mL coconut oil
- 1 1/2 tsp vanilla extract
Optional:
- 1-2 tbsp 12g-24g classic monk fruit sweetener
Optional Ingredients To Serve Cereal With:
- Greek yogurt
- Coconut yogurt
- Coconut milk, from a container
- Fresh berries, like raspberries or blueberries
Instructions
- Preheat oven to 300 degrees and line baking sheet with parchment paper.
- In a large mixing bowl, mix together pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, sesame seeds, coconut flakes, and salt. Mix in coconut oil and vanilla extract. If adding a sweetener, add now, and mix again until all ingredients are fully combined.
- In an even layer, spread mixture onto prepared baking sheet and transfer baking sheet to oven and bake until ingredients are golden, about 15-20 minutes, stirring halfway through.
- Remove baking sheet from oven, allow cereal to cool slightly, and serve.
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