What is it about cereal that I just love?! I had NO problem taking toast, oatmeal, pancakes, and waffles out of my breakfast choices when I went grain-free and low-carb over 5 years ago, but giving up my daily bowl of cereal? That was a hard one. If only this keto pumpkin cereal recipe had been in my life back then, my mornings would’ve have been a lot tastier.
Since then, I’ve missed the crunch, the cold (almond) milk, and the ease of a big bowl of cereal in the morning. I’ve tried every brand of grain-free granola out there and even found some really great ones. But, they always seem to be more of a treat-like, dessert option because of their level of sweetness. What I wanted was a hearty, crunchy, unsweetened bowl of goodness.
When you wish (ahem, complain) hard enough…
I complained about my desire for a keto-friendly cereal enough that my wonderful significant other took the lead and created one in the dehydrator. Well, of course, neither one of us ever measures anything, so we now had this awesome new cereal recipe and no idea what was actually in it! When I shared our new keto-friendly cereal as a breakfast option on Instagram, I got a ton of replies with how much everyone else also loved and missed their morning bowl of cereal now that you are keto. I knew then that we just had to recreate it and get the actual recipe for you (and ourselves).
A keto-friendly cereal
And without further ado, here it is! Now, this recipe has a lot of different variations and room for customization. It was created to be nut-free. (We got a little too carried away with relying on them for every meal and snack and think they may be hurting our digestion a bit. But, that’s another story for another day.) But, if you like nuts and want to add them, you totally can! Just lessen the amount of seeds you put in and add nuts in their place. You can also make this completely nut AND seed free and just use more coconut as an option as well. They all will work and are all great!
One more thing…please keep in mind that this is completely, 100% sweetener free. While it does have a hint of sweet-ish flavor due to the vanilla, pumpkin, and coconut, it is NOT sweet. At all.
About the dehydrator
I highly recommend the use of a dehydrator for this recipe. We used this one with these screens so the mixture didn’t fall through the cracks. It will give the lasting crunchiness you are looking for in a cereal, even in a bowl of milk. However, if you don’t have access to one, you can also dry it out using the lowest setting on your oven for several hours. You will just need to check on it every hour or so, give it a stir, and monitor it’s crunchiness until you reach your desired level – probably 4-5 hours.
Keto Pumpkin Cereal
- 1 15 oz. can pumpkin puree
- 2 egg whites
- 2 scoops grass-fed collagen
- 1 teaspoon vanilla
- 4 cups 12 oz. unsweetened shredded coconut
- 1 cup unsweetened coconut flakes
- 1 cup raw pepitas
- 1 cup raw sunflower seeds
- 1/2 cup chia seeds
- 1 tablespoon cacao nibs optional
- 2 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- 1 teaspoon course sea salt
- In a medium bowl, combine pumpkin, egg whites, collagen, and vanilla and mix until smooth.
- Add remaining ingredients and stir until well combined.
- Transfer mixture to dehydrator spreading out very thinly onto each screen.
- Dehydrate at 115 for 10-14 hours, depending on desired level of crispiness.
If using oven
- Preheat oven to lowest setting available.
- Spread mixture evenly onto baking sheets (the thinner, the better).
- Dehydrate at lowest setting in oven for 4-5 hours, stirring and checking hourly, until desired crispiness.
- Store in airtight container in fridge for 7-10 days.