This is a keto-friendly cereal that takes a bit of time to make, but makes a big batch that will keep in a sealed container in the fridge. It should keep for a couple of weeks, longer if you make it very crispy (that’s the way I like it!).
The suggested serving size is 1/3 cup. Mix it with greek yogurt and berries, or just pour your favorite milk or milk substitute on it. Or eat it as is as a snack (remember to eat it in moderation!)
I don’t add any sweetener at all, as I am not a fan of overly sweetened cereal, but Using pure organic vanilla as opposed to vanilla extract will contribute to the flavor and sweetness. if you like your cereal sweet at all you will want to add some type of sweetener. You can add a few drops of your favorite liquid sweetener such as Sweetleaf Stevia or Lakantos into the pumpkin mix. Or, if you find it still isn’t sweet enough for you, you can add a sprinkle of Swerve sugar substitute when you serve it.
Make sure to use pure pumpkin puree NOT pumpkin pie filling. Also, this uses both shredded coconut and coconut flakes. They are two different products- the flakes are much larger. Be sure to purchase UNSWEETENED coconut!
If you use a dehydrator for this recipe it’s nice to use screens so you don’t have all the little bits falling through the trays. Check your dehydrator settings for time and temperature (use the granola settings). My dehydrator doesn’t have screens so it gets messy, thus I just use the oven on the lowest setting. Put parchment paper on 2 large baking sheets and spread the cereal out as much as possible. You will just need to check on it every hour or so, give it a stir, and monitor its crunchiness. The total time should be about 6 hours.
Feel free to customize by adding/subtracting different nuts and seeds- but remember to check which ones are more keto-friendly as not all nuts and seeds are low in carbs!
- In a medium-sized bowl combine the pumpkin puree, egg whites, spices, and vanilla and stir until mixed thoroughly. If you are going to add a liquid sweetener, add 1/4 tsp at this stage.
- Add in all the remaining ingredients and mix thoroughly. Dehydrator Option
- Spread mixture on to dehydrator trays. It is best to use trays that have screens so the bits don't fall through the trays.
- Dehydrate at 115 for 10-14 hours. Keep an eye on it and move trays around as necessary to dry it evenly. If you like it softer, 10 hrs should do. For a crispier version leave it in for longer. Oven Option
- Preheat the oven to the lowest setting available.
- Place parchment paper on 2 large baking sheets and spread the mixture evenly
- Leave the cereal in the oven for about 6 hours, depending on how crispy you want it. Stir it every hour or so until it reaches your desired level of crispiness.
- Remove from oven and allow to cool before putting the cereal into a sealed container. Store it in your fridge for up to a month ( the crispier it is the longer you can store it).