Keto Puppy Chow
Keto puppy chow pairs crisp homemade almond-coconut cereal squares with a melted chocolate and peanut butter coating, shaken in powdered sweetener and chilled into a firm, snowy snack mix.
Equipment
- Mixing bowl
- Cookie sheet
- Silicone baking mat
- kitchen shears
- Microwave-safe bowl
- 1-gallon Ziploc bag
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened macaroon coconut (or unsweetened coconut that has been processed to a fine texture)
- 1 tsp stevia
- 2 tbsp coconut oil (melted)
- 2 tsp vanilla extract
- 4 large eggs
- 1/2 cup plus 2 tbsp ChocZero milk chocolate chips
- 1/2 tsp vanilla extract
- 1/4 cup plus 1 tbsp unsweetened and unsalted peanut butter
- 2 1/2 tbsp butter
- 1 cup Swerve Confectioners sweetener (plus extra for dusting)
Instructions
To make the keto cereal:
- Set the oven to 375 °F and allow it to preheat. The cereal needs an already-hot oven for its first bake.
- Distribute the stevia and finely textured coconut throughout the almond flour in a mixing bowl. The dry mixture should look uniform, without pockets of coconut.
- Work the eggs, melted coconut oil, and 2 tsp vanilla extract into the dry mixture. Expect a dense, tacky batter rather than a pourable mixture.
- Press and spread the batter across a non-stick cookie sheet or a cookie sheet covered with a silicone baking mat. A thin layer with even thickness will crisp more consistently than a sheet with thick ridges.
- Give the cereal sheet 9-12 minutes in the oven, then take the pan out and leave it to cool for a few minutes. Look for a set center and the first light browning around the perimeter.
- Turn the sheet of cereal over, slice it into narrow strips with a knife or kitchen shears, and cut across the strips to form Chex-sized squares. The partially baked sheet should hold together well enough to make separate pieces.
- Return the cut cereal to the oven for 6-8 minutes, keeping a close watch on its color. The small pieces can progress from lightly browned to scorched quickly.
- Transfer the baked squares from the pan to a bowl and let them cool completely. They may feel slightly soft while hot but become crisper as they cool.
To make the Keto Puppy Chow:
- Place the chocolate chips, peanut butter, and butter together in a large microwave-safe bowl. Leave enough room to stir the coating comfortably.
- Heat the bowl on high for one minute, then incorporate the 1/2 tsp vanilla extract while stirring until smooth. The finished mixture should look glossy, with no remaining lumps.
- Fold the cooled cereal and melted coating together gently. Each square should carry chocolate without breaking into crumbs.
- Move the chocolate-covered pieces into a 1-gallon Ziploc bag. The bag should have room for the cereal to move during shaking.
- Pour the Swerve Confectioners sweetener into the bag, seal it securely, and shake to distribute. The glossy pieces should develop a powdery exterior.
- Empty the bag onto a non-stick cookie sheet and refrigerate for at least 15 minutes before serving. The coating should feel firm rather than wet and sticky.
Notes
Ingredient tip: Stir natural peanut butter thoroughly before measuring so separated oil does not make the coating too loose, and use finely textured coconut so the batter spreads evenly and cuts neatly. Texture tip: Spread the cereal batter in an even, thin layer to prevent chewy centers, and watch the cut squares closely during the second bake since they brown quickly. Coating tip: If the powdered sweetener tends to melt into the chocolate, let the coated cereal cool slightly while remaining tacky before shaking, and reserve extra sweetener for a light final dusting. Storage: Keep the finished snack in an airtight container in the refrigerator so the chocolate and peanut butter coating stays firm rather than softening in a warm pantry. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.