Low-carb Choco Breakfast Cereals
100 gr almond flour
50 gr walnuts
30 gr linseed (brown or gold)
20 gr erythritol
10 gr cocoa powder
1 egg white
30 gr melted butter
Preheat the oven to 175 degrees. Add the almond flour, linseed, walnuts, cocoa, and erythritol to a food processor or blender. Then grind it all fine. After mixing, add the melted butter and the egg white.
Mix well and then turn off the machine. Now make small balls of the dough with your hands. Do you want to root them all? Then scoop a little dough with a small teaspoon.
Place a sheet of baking paper on a baking tray and place the balls on it. Bake the cereal balls in the oven for 15 to 20 minutes. Then remove the baking sheet from the oven and let the balls cool completely. Store the low-carb breakfast cereals in a sealed container outside the refrigerator.