Name: Crispy Cocoa Cornflakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 1 piece Egg; 0 tsp Celtic sea salt; 15 g Almond flour; 5 g Cocoa powder; 0 tsp Bakin Soda; 10 g Butter unsalted; 1⁄4 Tbsp Erythritol; 0 tsp Xanthan gum

Cow's milk

Nuts

Lactose

Chicken egg

Chocolate

Guac.com

Hand mixer

Breakfast

Lunch

Keto

Vegetarian

Crispy Cocoa Cornflakes

Leave the butter to reach room temperature.

Mix the almond flour, cocoa powder, salt, xanthan gum and baking soda and set aside. 

Cream the butter for 1-2 minutes. Add erythritol to taste and mix until most of the sweetener has dissolved (3-5 minutes). 

Add the egg and mix until it has been absorbed. The mix may appear to be "curdling" (not completely smooth).

Turn the mixer to the lowest setting, add half of the dry ingredients and mix until smooth. Add the other half and mix again. 

Cover the dough with foil and place in the fridge for at least one hour or preferably overnight.

Preheat the oven to 375°F and have a baking tray ready.  

Roll the dough between two pieces of baking parchment until you have a nice thin layer. Make small pieces by pressing a ruler into the dough (this way only takes a few minutes). The alternative is to pinch small pieces of dough into balls. 

Lay the pieces or balls on the baking parchment on the baking tray. Place for 15 minutes in the freezer prior to baking. 

Bake for 8 to 12 minutes. Because the cornflakes are already dark it is difficult to determine whether they are baked or not. Check regularly. Once they begin to curl and smell delicious they are nearly ready. Leave  a little longer until they turn crispy. 

Leave for 10 minutes before  transferring from the tray. Allow to cool completely. (This could take up to 2 hours, during which time the cornflakes become crispier.)      

Crispy Cocoa Cornflakes

Crispy Cocoa Cornflakes

Macros(per serving)

Macros(per serving)

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