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Homemade Toasted Almond Coconut Cereal and Bulletproof Coffee

1 coconut cereal bulletproof coffee

Due to being pre- diabetic thanks to PCOS I try to keep my carb reduced by eating a lot of vegetables, fruits, and good fats.

I have been trying a couple of different recipes when it comes to cereal. The other day I tried a hot cereal recipe – Hot Flax cereal.

I have had a diet of eggs for breakfast with some vegetables and/or a zero to one carb meat side since I started. It varies from week to week by what’s been on sale. I really started to miss some cereal. While searching some Keto and Low Carb sites I ran across WickedStuffed and her Homemade Keto Crunchy Cereal.

I adapted her recipe by making a slight change.

Homemade Toasted Almond Coconut Cereal

I took 1/4 c unsweetened coconut flakes (I used Bob’s Red Mills; about 3 net carbs) and toasted them in the oven on 350 for about five minutes. Let them cool for a minute before placing them in a bowl. I then poured 1/2c unsweetened coconut almond milk (I used Blue Diamond brand; 0 net carbs) over the coconut and added 1 pack of Splenda (0.9 net carbs); sprinkling it on top of the coconut and milk.

It had a nice sweetness but the coconut started to get really chewy before I could even finish it. I did get it all in my belly, but it left me wanting something else. I started to think about what I could add to it to give it a little something extra.


cocout toasting 2
I made it again, and this time I toasted some slivered almonds and added it to the toasted coconuts. Much better.


As for the Bulletproof Coffee, I first found out about that on the MyFitnessPal website. Now, I am a firm believer that one should do the best they can with their groceries with the choices and budget they are given. Me? I personally can’t afford to buy the expensive coffee the Bulletproof Exec recommends (it’s his coffee after-all  and I don’t have some of these other resourced available to me. So, I do what I can).


I made this twice. The first time was 8oz of coffee mixed with 1tbsp butter (unsalted grass fed is the best, which I didn’t have; but it’s on my list) and 1tbsp organic coconut oil (I use Spectrum Naturals)  (both were melted) and then it was all mixed in the blender. I made this drink about 7am and by 10am I was starving. Over the weekend I decided to give it another go. This time I used 16oz of coffee and had the cereal with it. I know I was defeating the purpose by I wanted to see if adding more coffee would change the taste. I sipped that coffee all morning and most of the afternoon. I didn’t get hungry until 2pm.


It has a weird taste and texture that I am not sure I will get over. It is ok, but I have gotten away from coffee and back to my tea; so I am not sure I will get on the Bulletproof Coffee bandwagon. I much prefer to chew my food, but it was something worth trying for a break from eggs.

Homemade Toasted Almond Coconut Cereal

Chrystal @ YUMeating.com


  • 1/4 cup unsweetened coconut flakes
  • 1/8 cup almond slivers
  • 1/2 cup unsweetened almond milk
  • 1 pack Splenda


  • Preheat oven to 350.
  • Sprinkle almonds and coconut flakes on a non stick baking sheet.
  • Toast them in the oven for about 1 - 2 minutes and then flip.
  • Toast for another 1-2 minutes.
  • Let the mixture cool for 1-2 minutes.
  • Place in bowl.
  • Pour 1/2 cup unsweetened coconut almond milk over the cereal.
  • Add 1 pack of Splenda; sprinkling it on top of the coconut, almonds and milk.

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  1. for the coffee I do about 1 tsp of butter and 2 tablespoons of coconut oil Also, it drastically changes the flavor by adding vanilla extract/flavoring and some cinnamon or pumpking pie spice. I love it!!

    1. I am going to have to try that. I am just not a huge butter fan. Too much of it leaves a funky taste/coating in my mouth. The coconut oil doesn’t seem to bother me. I love adding spices to my coffee; I should try another batch doing that because I desperately need a break from eggs. I love my eggs and don’t mind eating them every day – but I do mind cooking them every day.

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