Please visit my new food blog on www.treatabel.com 🙂

This is effectively a glorified dessert topping, in that it is nothing short of a ~treat~. Owing to the satiating nature of high fat foods, I’m surprisingly good with portion control on keto, and the eight servings are small but filling – a far cry from my usual “one cereal box” serving size if I’m eating the ~traditional~ stuff. I currently have my jar sitting on my desk and while I’m looking forward to my next chance to pair it with whipped cream, after having a small bowl of it, I’m not left with the insulin spike and consequential “must have more” feeling. I’m not even going to call this a “keto subsitute”, given that it tastes better than any cereal you will ever purchase in a shop.

Moral of the story: anything with butter is better.

I used small packages of nuts for ease of serving size and laziness – the chopped peanuts and slivered almonds took out half the work, leaving me only with pecans to decimate by hand. You can basically use whatever nuts you like depending on your priotities (taste and macros). Walnuts and pecans are great nut options given their relatively low carbohydrate count.

Ingredients – to be adjusted for personal preference and what one has on hand:

60g unsweetened coconut flakes/chips

70g chopped peanuts

70g walnuts

70g peanuts

70g slivered almonds

30g butter, preferably grass-fed, organic and salted

1 tbsp extra virgin coconut oil

1/3 cup erythritol/xylitol (adjust as per preferred sweetness)

Generous pinch sea salt

1 tsp cinnamon

Chop the nuts roughly into uneven sized pieces for ~textural interest~ and combine in a large glass jug/bowl/vessel. In a non-stick frypan, heat the butter and coconut oil over medium-low heat. Pour the nuts in and stir quickly to coat with the melted mixture. Continue to stir frequently to ensure the nuts on the bottom of the pan don’t catch and burn. Everything will quickly become toasty golden and develop that delicious nutty fragrance. Be careful not to overcook – my batch very nearly went that way. Constant vigilance is needed with the wooden spoon to ensure even toasting and crunch. Remove the pan from heat and let cool for 5 minutes before stirring in the sea salt, cinnamon and erythritol. Leave to cool further for another hour before transferring to an appropriate airtight storage container. I’ve served mine both with 60ml of cream, whipped, and coconut cream slightly watered down and definitely prefer the dairy option. I’m planning on purchasing full-fat Greek yoghurt to have with the cereal tomorrow morning.

Makes 8 servings.

Macros per serve: 317 calories, 7g total carbohydrates, 31g fat, 6g protein

Please visit my new food blog on www.treatabel.com 🙂