Low Carb Strawberry Vanilla Chex
Indulge guilt-free with this Low Carb Strawberry Vanilla Chex recipe—perfect for anyone seeking a delicious, low-carb breakfast or snack option. Made with wholesome almond flour, coconut flour, and flaxseed meal, this easy-to-make cereal combines natural sweetness from crushed freeze-dried strawberries with the decadent aroma of vanilla extract. Crafted in under 30 minutes, this gluten-free and keto-friendly delight features a crispy texture and is lightly sweetened with your choice of low-carb sweetener, such as erythritol or monk fruit. Whether you enjoy it with unsweetened almond milk or on its own as a crunchy treat, this homemade cereal is a healthy twist on traditional chex that's both satisfying and customizable. Plus, it stores beautifully in an airtight container for up to a week, making it a convenient option for meal prep enthusiasts!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Flaxseed meal
- 2 tablespoons Granulated low-carb sweetener (e.g., erythritol or monk fruit)
- 1 teaspoon Vanilla extract
- 2 tablespoons Freeze-dried strawberries, crushed
- 1 large Egg
- 3 tablespoons Unsweetened almond milk
- 1 tablespoon Butter, melted
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, flaxseed meal, sweetener, baking powder, and salt.
In a separate small bowl, whisk together the egg, almond milk, melted butter, and vanilla extract until smooth.
Slowly pour the wet ingredients into the dry ingredients while mixing until a dough forms. The dough should be thick but pliable.
Gently fold the crushed freeze-dried strawberries into the dough for a burst of natural strawberry flavor.
Place the dough between two sheets of parchment paper and roll it out evenly to about 1/8 inch thick. Remove the top sheet of parchment paper.
Using a sharp knife or pizza cutter, score the dough into small square pieces, roughly the size of traditional cereal squares.
Carefully transfer the parchment sheet with the scored dough onto the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the cereal is golden brown and crisp. Remove from the oven and allow it to cool completely on the baking sheet.
Once cooled, break the cereal along the scored lines into individual squares. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 10.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 428 mg | 9% | |
*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.
