This easy recipe makes crunchy, perfectly sweet cereal snack bars. Loaded with chocolate chips, coconut, and cinnamon cereal you won't believe these decadent treats are actually low carb and keto!
Preheat the oven to 350°F. Set out a large mixing bowl, a small bowl (or measuring pitcher), and an 8 x 8 inch baking dish. Line the baking dish with parchment paper and set aside.
In the mixing bowl, combine the keto cereal, sliced almonds, unsweetened coconut, and chocolate chips. Mix well.
Crack the eggs into the small bowl. Add in the monk fruit sweetener and salt. Whisk well. Then pour the egg mixture over the cereal mixture and mix until the cereal is very well coated in egg.
Pour the cereal mixture into the prepared baking dish. Press into an even layer. Bake for 20 minutes, until the top is golden and the sides are set.
Allow the bars to cool for at least 10 minutes. Then lift out of the pan by the edges of the parchment paper and cut into 12 equal pieces.
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Notes
Keto cereals vary in flavors and macros. Find one to best suite your tastes and needs. Store at room temperature for up to 5 days, or in the fridge for up to 2 weeks.