Crunchy keto cereal
Nutrition per serving
| Calories | 597 kcal |
| Protein | 9.5 g |
| Carbs | 20.3 g |
| Fats | 57.8 g |
| Saturated Fat | 39.4 g |
| Monounsaturated Fat | 2.1 g |
| Polyunsaturated Fat | 0.6 g |
| Sugars | 7.1 g |
| Fiber | 10.5 g |
| Sodium | 18 mg |
Ingredients
| Desiccated Coconut | |
| Slivered Almonds | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Coconut Oil | |
| Ground Cinnamon | |
| Strawberries |
1. Prepare by preheating oven to 150 C (300 F). Parchment line a baking tray.
2. Melt the coconut oil and mix with cinnamon in pan.
3. Cover the almond and coconut flakes in the oil mixture. Now cover the flakes over the prepared baking sheet.
4. Put the baking tray in the heated oven and toast for 3 - 5 minutes. By this time they should be crisp and golden.
5. Transfer the toasted coconut and almond flakes to a bowl.
6. Add on top fresh strawberries and the coconut milk (or cream) with ½ cup water.