KETO Cinnamon Crunch Cereal (With Almond & Maple Pecan Variations) ~ Dairy Free

A sweet and crunchy KETO Friendly cereal.

Ingredients:
1 cup unsweetened shredded coconut
1 cup unsweetened flaked coconut
1/2 cup slivered almonds
1/2 cup flax seeds
1/3 cup shelled pumpkin seeds
1/3 cup chia seeds
1/3 cup shelled sunflower seeds
1 tablespoon ground cinnamon
1/2 teaspoon pink Himalayan salt
1/3 cup classic Monkfruit sweetener or sweetener of choice
1/4 cup coconut oil
1 teaspoon pure vanilla extract 

Method:
Preheat oven to 300*. Line a baking sheet with parchment paper or aluminum foil.
Place the coconut oil in a microwaveable dish. Heat for 30 seconds and set aside.
Place the coconut and seeds in a medium to large bowl. Stir to mix. Add the cinnamon, salt, sweetener, coconut oil and vanilla. Stir until all is mixed and evenly coated.
Spread the mixture evenly on the prepared baking sheet. Bake for 20 to 30 minutes, stirring every 5 minutes to prevent the coconut from burning. Remove from the oven when all is toasted and golden brown.

Cool completely. Store in an airtight container. Makes twelve 1/3 cup servings. Serve with a splash of heavy cream, unsweetened almond milk or unsweetened coconut milk.

Nutritional info for 1/3 cup cereal: calories: 244 ~ net carbs: 3 grams ~
protein: 4 grams ~ fat: 22 grams 

Notes: 
To make a maple pecan cereal, omit the cinnamon, add 1 cup of chopped pecans, increase the coconut oil to 1/3 cup and substitute maple extract for the vanilla.
For more almond flavor, increase the almonds to 1 cup, increase the coconut oil to 1/3 cup and substitute 1/2 teaspoon almond extract for the vanilla.
I try A LOT of KETO recipes...some are great and some are not. My non KETO husband said this cereal is his new favorite!