Nut Free Keto Cereal

Preheat oven to 300 degrees and line baking sheet with parchment paper.

In a large mixing bowl, mix together pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, sesame seeds, coconut flakes, and salt. Mix in coconut oil and vanilla extract. If adding a sweetener, add now, and mix again until all ingredients are fully combined.

In an even layer, spread mixture onto prepared baking sheet and transfer baking sheet to oven and bake until ingredients are golden, about 15-20 minutes, stirring halfway through.

Remove baking sheet from oven, allow cereal to cool slightly, and serve.

Sweetener: The sweetener in this recipe is optional, but we would suggest using it. You can substitute golden monk fruit sweetener in for classic monk fruit sweetener. Additionally, erythritol or Swerve can be substituted in for monk fruit sweetener at a 1:1 ratio.

Storage: Store this keto cereal is in a sealed glass jar or an airtight container kept at room temperature. Storing the cereal like this should ensure it stays fresh for up to 2 weeks. Make sure the cereal is fully cooled before storing so that it remains crunchy.