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cocoa crunch breakfast cereal

Adapted from:


Serving Size: 1 medium cookie

Yield: 9 servings 









  • 1/4 tsp (1g) salt (omit if using salted butter, cream cheese, or salted nut butter) 

  • 1 tsp (5ml) vanilla extract



  • 1 + 1/4 cup (70g) shredded coconut / OR flaked almonds

  • 1/4 cup (30g) chopped nuts or seeds / OR more shredded coconut





1. Preheat the oven to 300F / ...C. Sift together all dry ingredients in a large bowl.


2. In a VERY clean medium bowl, whip the egg whites to soft peaks, then mix in the liquid stevia.


3. NMix 1/4 of the whipped egg white mixture into the dry ingredients, it will be very thick and so it's best to use a spatula to mix instead of a whisk. Once fully combined, mix in the melted fat. Next, gently mix in a few spoonfuls more of the whipped egg whites until the mixture in loose enough to fold, then FOLD in the remaining egg whites until well combined, trying to keep as many of the air bubbles intact as possible. (This will give you a crispier, lighter crunch in the final product.)


4. Scoop the mixture gently into a piping bag, squeeze bottle (with relatively wide nozzle), or into a zip-top plastic bag with one corner cut open. Pipe small EVENLY-SIZED spheres (blobs, realistically) onto a non-stick baking mat or baking paper, leaving an equal amount of space between each blob.


5. Bake for 15 minutes, rotate the pan 180 degrees, then bake for another 15 minutes, or until the cereal has dried out completely and is crunchy when eaten (should not be chewy). Cool fully before storing in an air-tight container.

















Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Chocolate No-Bake Cookies (1 serving):

(made w/ almond butter, coconut oil, and chopped almonds)

kcal 270 / net Carbs 2g / Sugars 0.5g / Fat 26g / Protein 5g



Full-Carb Chocolate Oatmeal No-Bake Cookies (1 serving):

kcal 182 / net Carbs 23g / Sugars 10g / Fat 10g / Protein 4g





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