3/4 cup almond flour
3 tbsp unsalted butter, melted
1/4 cup finely chopped pecans
1/4 cup shredded, unsweetened coconut
2 tbsp of cinnamon (or more/less to taste)
1/2 tsp vanilla extract
3 tbsp granulated sweetener
Use 1/4 cup keto roughly chopped cinnamon cereal (or any flavor keto cereal you want to give it a unique punch)
I’m working on creating my own keto cereal, but since it’s time-intensive, I may use this for a while.
Preheat oven to 375°
Over medium-high heat and using a large, non-stick frying pan
Add the butter until it’s melted down, and then add all the other ingredients for the crust. Stir, toasting it for 2-5 minutes, depending on how dark you want your coconut. (remember, this will toast in the oven too!)
Line your pan with parchment paper, or use a removable bottom cake pan. I use this one:
Bake for 10 minutes.
When it’s finished baking, set aside or chill in the freezer.