Low Carb Homemade Cocoa Crispies
Satisfy your cereal cravings guilt-free with these *Low Carb Homemade Cocoa Crispies*! This quick and easy recipe transforms simple pantry staples like unsweetened coconut flakes, slivered almonds, and raw cacao powder into a crunchy, chocolatey delight. Sweetened naturally with erythritol or monk fruit, and infused with hints of vanilla and sea salt, these crispy clusters are baked to perfection in just 15 minutes. The result? A deliciously crisp, low-carb snack or breakfast option that's perfect with milk, sprinkled over yogurt, or enjoyed straight from the jar. Packed with healthy fats from coconut oil and almonds, this gluten-free, keto-friendly recipe is not only tasty but also nutritious. Say hello to your new favorite low-carb treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Unsweetened Coconut Flakes
- 0.5 cup Slivered Almonds
- 2 tablespoons Raw Cacao Powder
- 2 tablespoons Erythritol or Monk Fruit Sweetener
- 2 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Sea Salt
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the unsweetened coconut flakes and slivered almonds. Mix well to ensure even distribution.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the raw cacao powder, erythritol or monk fruit sweetener, vanilla extract, and sea salt until smooth and well combined.
Pour the melted chocolate mixture over the coconut and almond mixture in the large bowl. Use a spatula to gently fold the ingredients together, ensuring that all the coconut flakes and almonds are evenly coated with the chocolate mixture.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for about 15 minutes, stirring every 5 minutes to ensure even toasting and to prevent burning.
Remove the baking sheet from the oven and let the mixture cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cooled, break the cocoa crispies into clusters and store them in an airtight container for up to a week.
Serve with your choice of milk or as a topping for yogurt or smoothie bowls.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 164.0 g | 820% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 20.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
