These crunchy, chocolatey keto cocoa puffs are made with just six simple ingredients and make a delicious breakfast the whole family will love!
INGREDIENTS
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup cocoa powder or cacao powder
- 6 tbsp coconut oil
- 1/4 cup keto maple syrup (or regular maple syrup if not low-carb)
- 1 egg white
INSTRUCTIONS
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine all ingredients and mix until a dough forms.
Shaping Options
- Option 1: Roll small portions of dough (about 1/4 teaspoon each) into balls and place them on the baking sheet in a single layer.
- Option 2: Transfer the dough to a piping bag and pipe small dots directly onto the parchment paper. They won’t be perfectly round but will bake just fine.
- Option 3: Roll the dough between two sheets of parchment paper into a thin layer. Score it into small 1/2-inch squares using the back of a knife. Once baked and cooled, break them apart.
Step 3: Bake for 13-14 minutes, or until crispy. If using Option 3, check for doneness at 10-11 minutes.
Step 4: Remove from the oven and let the cocoa puffs cool completely—they will become crunchier as they cool.
Enjoy with your favorite milk!
STORAGE: THESE ARE BEST EATEN FRESH BUT CAN BE STORED IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO A WEEK. IF THEY SOFTEN, RE-BAKE AT 350°F FOR 5 MINUTES TO CRISP THEM UP AGAIN.
