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Keto Pumpkin Cereal

An unsweetened breakfast option free of dairy, grains, and nuts!
Prep Time15 mins
Author: Shawn Mynar


  • 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.


Customize by adding/subtracting different nuts and seeds!