Home » Recipes » Keto Corn Flakes Alternative – 4 Ingredient Low Carb Breakfast Cereal Recipe

This Keto cornflake alternate uses just just 4 ingredients, it is a delicious super low-carb crunchy breakfast cereal tha will amaze you.

Serve this crunchy low-carb breakfast cereal with unsweetened almond milk or coconut milk.

This low-carb cereal recipe makes 8 serves. 1 serving is a 1/2 cup has 2 g net carbs.

Keto Corn Flakes Ingredients

8 ounces (4 cups) of Unsweetened Coconut Flakes
2 Egg Whites
3.5 ounces of Sukrin Melis, or your preferred powdered sweetener
1 teaspoon of Vanilla Essence

How to Make Keto Corn Flakes

Keto Frosted Flakes in a bowl — How to make Keto Frosted Flakes

Preheat oven to 150C/300F.
Line a large cookie sheet or roasting dish with parchment paper and set aside.
Add the coconut and sweetener into a large mixing bowl and mix gently.
In a separate bowl, add the egg whites and whisk until foamy.
Pour the egg whites into the coconut, add the vanilla and mix well. Ensuring all the coconut is covered in sweetener and egg white.
Pour the mixture into your lined dish and spread out evenly.
Place in the oven and leave to cook for 15 minutes, stir through.
Continue to cook for another 12 minutes, stir through again and drop the temperature to 120C/250F.
Cook for a final 10 minutes. Remove from the oven and stir well, if there are still uncooked patches of coconut then return to the oven for another 5-8 minutes.
Turn the oven off and leave the coconut in the oven for 10 minutes to dry. After this, leave the door ajar for another 30 minutes.
Remove from the oven and allow to cool completely before enjoying or store in an airtight container.

Keto Corn Flakes Alternative - 4 Ingredients Low Carb Breakfast Cereal

This delicious super crunchy cereal will have you getting excited for breakfast every day. Our Low Carb Cereal - Breakfast Coconut Frosted Flakes contains just 4 ingredients.

Rate it

5 from 37 votes

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Course: Breakfast

Cuisine: American, Australian, British

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: serves

Calories: 193kcal

Author: Gerri

Unit Conversion

US Customary - Metric

Ingredients

▢ 8 ounces Unsweetened Coconut Flakes
▢ 2 large Egg Whites
▢ 3.5 ounces sukrin melis (aka sukrin icing) or your preferred powdered sweetener
▢ 1 teaspoon Vanilla Essence

US Customary - Metric

Instructions

Preheat oven to 150C/300F.
Line a large cookie sheet or roasting dish with parchment paper and set aside.
Add the coconut and sweetener into a large mixing bowl and mix gently.
In a separate bowl, add the egg whites and whisk until foamy.
Pour the egg whites into to the coconut, add the vanilla and mix well. Ensuring all the coconut is covered in sweetener and egg white.
Pour the mixture into your lined dish and spread out evenly.
Place in the oven and leave to cook for 15 minutes, stir through.
Continue to cook for another 12 minutes, stir through again and drop the temperature to 120C/250F.
Cook for a final 10 minutes. Remove from the oven and stir well, if there are still uncooked patches of coconut then return to the oven for another 5-8 minutes.
Turn the oven off and leave the coconut in the oven for 10 minutes to dry. After this, leave the door ajar for another 30 minutes.
Remove from the oven and allow to cool completely before enjoying or store in an airtight container.

Notes

Nutrition

How To Store Keto Corn Flakes

Keto corn flakes can be stored in an airtight container in a cool place for up to 2 weeks.

Ensure that the cereal is fully cooled before storing, as any warmth will create moisture in your container and cause the coconut to go soft very quickly.

Love this Keto cereal? You’ll love these other Keto breakfast recipes;

To make Keto Frosted Flakes Cereal in a larger batch simply adjust the serving amounts in our easy-to-use recipe card above.

Keto Corn Flakes Alternative – 4 Ingredient Low Carb Breakfast Cereal Recipe