MINI KETO COOKIE CEREAL | Keto Snickerdoodle Cookies For Breakfast! | A NEW Way To EAT KETO COOKIES
MINI KETO SNICKERDOODLE COOKIE CEREAL – THE LATEST TIKTOK BREAKFAST HACK
In case you don’t watch TikTok, I’ll fill you in on the latest food trend…it’s making cereals out of tiny breakfast foods – like cookies or pancakes. In this video, I show you how to make keto cereal out of gluten-free, sugar-free, egg-free, keto snickerdoodle cookies! It makes a fun keto breakfast!
These keto snickerdoodle cookies are buttery and have a hint of cinnamon and slight tangy flavor characteristic of a snickerdoodle cookie. If you wanted to make larger snickerdoodle cookies and not turn this into a cookie cereal, you can use this keto cookie recipe as well.
This recipe keto mini keto snickerdoodle cookie cereal is easy to make and will take you less than 10 minutes to prepare. They are delicious, especially with a glass of heavy cream or nut milk poured over the top.
Let me know down in the comments if you want to get onboard this mini cereal trend!
FULL RECIPE: https://www.ketofocus.com/recipes/mini-keto-snickerdoodle-cookie-cereal/
MINI KETO PANCAKE CEREAL: https://www.ketofocus.com/recipes/mini-keto-pancakes-cereal/
I will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
MINI KETO SNICKERDOODLE COOKIE CEREAL
1 1/2 cup almond flour
1/4 cup coconut flour
2 teaspoons cinnamon
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup Lakanto monk fruit or sweetener of choice
1 teaspoon vanilla
Preheat the oven to 350 degrees. Sift together almond flour, coconut flour, cinnamon, cream of tartar and salt in a small bowl. Set aside.
In a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract. Slowly stir in dry ingredients and mix until fully combined.
Refrigerate dough for 30 minutes. This allows flavors to meld together and prevent the butter from spreading while baking.
Pinch off a small ball of snickerdoodle cookie dough about the size of a large marble and roll into a ball. Place on a parchment lined baking tray and press down to form a cookie shape. Repeat with remaining dough, spacing around a ¼ inch apart.
Bake at 350 degrees for 8 minutes or until the edges begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a wire rack to cool completely.
Add cookies to a bowl and pour over your favorite keto approved milk. You can use heavy cream or any low carb nut milk – macadamia, almond, coconut.
***ALL MACROS CAN BE FOUND ON MY WEBSITE***
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Click here to learn How to Make Keto Dough & Keto Pizza:
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