72 g almond flour (Almond flour gets a better result instead of meal)
25 g cocoa powder (I use Avalanche Sugar free drinking choc)
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
40 g unsalted butter, room temperature
60 g Sweetener (I use Natvia 100% natural Stevia)
1/2 egg (I whisk 1 egg then measure half, use the other half for another dish :))
Add almond flour, choc powder, salt, xanthan gum and baking powder to a bowl. Mix until thoroughly combined and set aside.
Cream butter in a kitchen-aid bowl with your mixer attachment. Add in sweetener and continue to beat until thoroughly mixed.
Add the egg, mixing until just incorporated.
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cereal dough with cling film and chill in the fridge for 1 hour.
Preheat oven to 180°C and line a baking tray with baking paper.
Roll out the dough between two pieces of baking paper until it's nice and thin. Either to make flat cereal use a knife to score the dough or alternatively pinch small amount of the dough and roll into balls.
Transfer onto your prepared baking tray. Place in the freezer for 15 minutes before baking.
Bake for 12-15 minutes until puffed and the cereal has an aroma (smells divine!!) Allow to cool before eating, this will crisp them up further to get that cereal crunch.
Tip- Double the recipe an store in an air-tight container
Recipe adapted from Gnom-Gnom.com - Grain free & Keto Cereal