So my first week of hardcore Keto dieting is over! I ate less than 20 carbs a day and went to the gym four times during the week for an hour a pop. Here are the stats of my weight-loss so far:
Current Weight: 241 (Loss of 5 pounds!)
- Arms- 15″ (loss of 1″)
- Waist-39″ (loss of 1″)
- Thighs-28″ (loss of 1″)
- Calves-17.5″ (loss of 1/2″)
So that is a grand total of 5 pounds lost and 3.5 inches lost in one week! Not too shabby!
Now let’s get on to this weeks recipe!
I’m pretty sure I have not eaten cereal in YEARS. I honestly can’t remember the last time I had it or what kind it was. I mean, I have fond childhood memories of Cookie Crisp, Boo Berry and Fruity Pebbles…but as an adult I steered clear of these little sugar-laced nuggets. When you think about it, it’s basically eating a bowl of candy first thing in the morning!
Even when you get into “healthier” ones like granola they are still packed with sugar from honey. Sugar is sugar, classing it up with coconut sugar, agave or organic honey doesn’t dismiss the fact it’s still SUGAR.
I actually got the idea for this cereal from all the flax seed cracker recipes out on the interwebs. I thought to myself, why not make a sweet version!
Made with strongly brewed coffee, unsweetened cocoa and hazelnut meal….so kinda like a Hazelnut Mocha Latte!
I added 3 packets of Stevia in the Raw to the batter because I prefer my coffee a little on the bitter side. So I would recommend tasting the batter and adding more if you want it sweeter.
I also ended up throwing a few frozen raspberries in my bowl and the sweetness was perfect!
The lowest carb “milk” I’ve found is unsweetened Almond Milk. The total batch of cereal had about 10 net carbs….so with about 4 servings you are looking at roughly 3 net carbs a bowl!
Keto Hazelnut Mocha Cereal
- 1/2 cup golden flax seed meal
- 1/4 cup hazelnut meal
- 1/4 cup hulled hemp seeds
- 1 tablespoon unsweetened cocoa powder
- 3 packets Stevia in the Raw
- 1 tablespoon ground cinnamon
- 1/2 cup brewed coffee, cold
- 1 tablespoon butter
- Preheat oven to 300F degrees.
- Combine all of the dry ingredients into a food processor. Pulse until incorporated.
- Add butter and coffee, blend until a doughy-batter forms (about 30 seconds).
- Spread onto a silpat or parchment-lined baking sheet. Try to get as thin as possible without having holes. (The longer the batter sets the firmer is gets, after a while I just pressed it out with my hands.)
- Bake for 15 minutes and then drop your temp to 250 and bake another 15 minutes.
- Remove pan from the oven and cut into bite-sized squares, a pizza cutter works best.
- Turn off oven. Put pan back in and let it sit for an hour to an hour and a half until crispy.
- Cool completely before eating.