Low Carb Cereal Recipe
Chopped nuts, seeds, and coconut get bound with egg white instead of oats or grain flour, so they toast into crisp, cereal-like clusters with almost no digestible carbs. A low oven temperature and a full cooling period before breaking up the clusters are what give the finished cereal its crunch instead of a soft, chewy texture.
- Prep
- 10 min
- Cook
- 28 min
- Total
- 1 hr 8 min
- Servings
- 10
Ingredients
- 1 cup raw almonds, roughly chopped
- 1 cup raw pecans, roughly chopped
- 1 cup unsweetened shredded coconut
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup raw sunflower seeds
- 1/4 cup ground flaxseed
- 1/3 cup granular erythritol or monk fruit blend
- 1 large egg white
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Nutrition per serving
- Calories
- 324
- Protein
- 8g
- Carbs
- 10g
- Fat
- 30g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- 2In a large bowl, whisk the egg white until slightly foamy, then whisk in the melted butter, vanilla extract, and cinnamon.
- 3Add the chopped almonds, chopped pecans, shredded coconut, pumpkin seeds, sunflower seeds, ground flaxseed, erythritol, and salt. Stir until every piece is evenly coated in the egg white mixture.
- 4Spread the mixture in an even layer on the prepared baking sheet, pressing down gently with a spatula to compact it slightly.
- 5Bake for 25-30 minutes, stirring and breaking up large sections every 10 minutes, until deep golden brown and fragrant.
- 6Let the pan cool completely on a wire rack without stirring, at least 30 minutes.
- 7Break the cooled cereal into bite-sized clusters and transfer to an airtight container.
Tips & variations
- Swap the butter for melted coconut oil to make the cereal dairy-free.
- Stir 2 tablespoons of unsweetened cocoa powder into the wet ingredients for a chocolate version, and add an extra tablespoon of sweetener to balance the bitterness.
- Allulose browns faster than erythritol, so check the cereal at the 20-minute mark if using it instead.
- For bigger, more cereal-flake-like clusters, press the mixture firmly into the pan before baking and break it up in larger chunks once fully cooled.
Storage & reheating
Store the fully cooled cereal in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. No reheating is needed; serve cold with unsweetened almond milk or plain Greek yogurt. If the cereal loses crunch in humid weather, re-crisp it on a baking sheet at 300°F (150°C) for 5 minutes and cool completely before storing again.
Tips from the Tulo kitchen
- Chop the nuts unevenly on purpose, a mix of fine crumbs and larger pieces gives the finished cereal more textural contrast than uniformly chopped nuts.
- Weigh the nuts and seeds instead of measuring by volume if precision matters for tracking carbs; cup measurements of chopped nuts can vary by 15-20% depending on chop size.
FAQ
How many net carbs are in this low carb cereal?
Each serving has roughly 6-7 grams of net carbs once fiber and the non-glycemic sweetener are subtracted, most of which comes from the almonds, coconut, and flaxseed rather than added sugar.
Can I use a different low carb sweetener?
Yes. Allulose, monk fruit blends, and erythritol all work, but allulose browns faster in the oven, so pull the cereal a few minutes earlier if using it.
Why did my cereal turn out soft instead of crunchy?
It usually means the cereal was stirred or broken apart while still warm. The clusters firm up entirely during the cooling stage, so let the pan sit undisturbed for a full 30 minutes before handling it.
What can I serve this cereal with besides milk?
Unsweetened almond or coconut milk keeps it lowest in carbs, but it also works well sprinkled over plain Greek yogurt or eaten by the handful as a snack.