This post may contain affiliate links. Please see our disclosure policy.
These crunchy, chocolatey keto cocoa puffs only need 6 simple ingredients, and they make a delicious breakfast that both kids and adults will love!
Remember CEREAL? Of course, you do. I was obsessed with all kinds of cereal growing up. It’s hard not to love those crunchy sugary bites coated in milk, and I think I had a bowl every single day of my college years.
Paleo & Keto Cocoa Puffs Recipe
Today, I bring you low carb and paleo chocolate cereal so we can relive our favorite childhood memories in a much healthier way! These grain free and gluten free cocoa puffs are easy to make and so crunchy too. They only need a short list of simple ingredients that you probably have in your kitchen already.
Ingredients in Low Carb, Paleo Cocoa Puffs
There are just 6 ingredients to make this keto chocolate cereal. If you aren’t striving to be low carb, you can actually make this with regular maple syrup as well!
- blanched almond flour
- coconut flour
- cocoa powder or cacao powder
- coconut oil
- keto maple syrup (or regular maple syrup if you aren’t low carb)
- egg white
If you regularly make keto or paleo baked treats, you most likely already have these items already!
How to Make Gluten Free Cocoa Puffs
It’s so easy to make these yummy gluten free and paleo cocoa puffs. The time consuming part is rolling the dough into balls, but I’ll share some tips on how to do this more quickly in the next section.
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- Combine all ingredients for the keto cocoa puffs in a large mixing bowl and stir until a dough forms.
- Shape into mini balls, each about 1/4 tsp in size.
- Place on the parchment paper-lined baking sheet in a single layer.
- Bake for 13-14 minutes until crisp.
- Cool completely on the baking sheet. The cocoa puffs will get crunchier as they cool.
- Enjoy with your favorite milk!
Time Saving Tips for Shaping the Dough
It can take a bit of time to roll the dough into tiny balls to make keto chocolate cereal. It took me about 20 minutes to do so with the entire dough. If you want to take a short cut, here are my tips:
- Use a piping bag to pipe the dough directly onto the parchment paper. They might not be perfectly circular, but they’ll still be delicious!
- Roll the dough between two parchment paper so it becomes thin and flat. Use the back of a knife to score the dough into mini squares. Bake. Break up the dough into flat, square cereal once cooled.
You can cut the baking time by about 3 minutes if you choose the second option. Keep in mind that the squares in the center of the dough may not get as crispy as the edges and you may need to put those pieces back in the oven for a little longer.
If you enjoyed this paleo chocolate cereal recipe, you might also like…
- Paleo Pancake Cereal (Keto Option)
- 4-Ingredient Keto & Paleo Flourless Cookies (Soft & Chewy)
- Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
- Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP, Keto)
Paleo & Keto Cocoa Puffs
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup cocoa powder, or cacao powder
- 6 tbsp coconut oil
- 1/4 cup keto maple syrup, or regular maple syrup if not low carb
- 1 egg white
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients and stir until a dough forms.
- Option 1: Shape into balls about 1/4 tsp each in volume and place on the baking sheet in a single layer.Option 2: Place the dough in a piping bag and pipe directly on to the parchment paper into small dots. They won't be perfectly circular this way but will bake just fine.Option 3: Roll the dough into a thin layer between 2 parchment papers. Use the back of a knife and score the dough into small squares, about 1/2 inch wide. You can break the squares apart after baking and completely cooled.
- Bake for 13-14 minutes until the cereal gets crispy. If you chose option 3, they may be done after 10-11 minutes.
- Remove from oven and cool completely. The cocoa puffs will get crunchier as they cool.
- Enjoy with your favorite milk!
- These are best enjoyed right away, but you can store them at room temperature in an airtight container for up to a week. They may soften up during storage but you can re-bake at the same temperature for 5 minutes to crisp them up again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Can you use a sweetener instead of maple syrup? If so, what do you recommend and how much?
You need some kind of liquid sweetener. Honey will work and you can use the same amount.
Can you use Cassava flour instead of almond for allergies?
I would try ground up cashews instead. Cassava flour soaks up a lot more moisture than almond and the final result may come out too dry.
Can I use a whole egg beaten instead of egg whites, I’m terrible that separating the yolk and whites
It won’t get as crunchy, and more of a hard cookie-like texture. I do recommend egg whites.
What happens if I use a whole egg or use chia egg gel
Could I use something instead of the egg whites? 🤔
Unfortunately, it’s necessary for the crunchy texture. If you can do grain, aquafaba (chickpea juice from the can) may work!
I wish I still had a child at home so I would have a good reason to make these. But I still might make them, for me! Wow! A blast from the past. Thank you!