Somebody recently asked me for some low carb cereal. I thought to myself, how about that? I don’t ever remember seeing any low carb cereal at the store, just varieties that were high in protein.
I came up with a recipe and tried it out. It never made it to a bowl of milk because the consistency didn’t seem “cereal enough” for me. However, these babies are perfect little bite sized bits. I flavored them with pumpkin and cinnamon, nutmeg, and cloves and they are just right for an easy Fall snack. They are not quite crackers nor are they cookies so I just decided to call them snacks.
I think it would be so fun to mix in some pecans and/or some dried berries for a fun type of trail mix. I’ll have to keep working to perfect a cereal but I know I’ll get there eventually. In the meantime, I’m going to enjoy these pumpkin spice delights.
1 cup almond flour
1/4 cup coconut flour
1 cup no calorie granulated sweetener (sucralose/maltodextrin blend) plus 1 tablespoon for dusting
1/4 teaspoon salt
1 1/2 tablespoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup pumpkin purée
1 large egg white
2 tablespoons unsalted butter melted
1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, combine the dry ingredients and mix thoroughly.
3. Add wet ingredients and stir. Roll out mixture on a baking pan lined with a silicon non-stick baking mat. Make sure it is no thicker than 1/4 inch. Use a pizza cut to cut squares but don’t separate yet. Add a little no calorie granulated sweetener across the top and bake for 5 minutes.
4. Carefully, with a fork separate squares. Return to the oven for 2-3 more minutes to crisp up edges of squares. Watch closely because these can burn quickly. Cool and enjoy!