Low Carb Homemade Cocoa Crispies
Satisfy your chocolate cereal cravings with this guilt-free Low Carb Homemade Cocoa Crispies recipe! Made with unsweetened coconut flakes, slivered almonds, and rich raw cacao powder, this keto-friendly breakfast or snack option is perfectly crunchy and lightly sweetened with erythritol or monk fruit. In just 25 minutes, including prep and baking time, you’ll have a toasty, chocolatey treat that’s low in carbs but high in flavor. These irresistibly crispy clusters are baked to perfection and make an excellent topping for yogurt, smoothie bowls, or a stand-alone cereal when paired with your favorite low-carb milk. Plus, they’re naturally gluten-free and packed with healthy fats, thanks to coconut oil. Enjoy a deliciously wholesome start to your day while staying true to your low-carb goals!
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Ingredients
- 2 cups Unsweetened Coconut Flakes
- 0.5 cup Slivered Almonds
- 2 tablespoons Raw Cacao Powder
- 2 tablespoons Erythritol or Monk Fruit Sweetener
- 2 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Sea Salt
Directions
Step 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the unsweetened coconut flakes and slivered almonds. Mix well to ensure even distribution.
Step 3
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the raw cacao powder, erythritol or monk fruit sweetener, vanilla extract, and sea salt until smooth and well combined.
Step 4
Pour the melted chocolate mixture over the coconut and almond mixture in the large bowl. Use a spatula to gently fold the ingredients together, ensuring that all the coconut flakes and almonds are evenly coated with the chocolate mixture.
Step 5
Spread the mixture onto the prepared baking sheet in an even layer.
Step 6
Bake in the preheated oven for about 15 minutes, stirring every 5 minutes to ensure even toasting and to prevent burning.
Step 7
Remove the baking sheet from the oven and let the mixture cool completely on the baking sheet. It will continue to crisp up as it cools.
Step 8
Once cooled, break the cocoa crispies into clusters and store them in an airtight container for up to a week.
Step 9
Serve with your choice of milk or as a topping for yogurt or smoothie bowls.
Nutrition Facts
| Serving size | (385.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2262.2 |
| Total Fat 218.0g | 0% |
| Saturated Fat 164.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 673.6mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 51.2g | 0% |
| Total Sugars 20.9g | |
| Protein 33.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.5mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2041.3mg | 0% |
Source of Calories