~ 6 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 2 weeks in the fridge ~


  • 75g coconut flour

  • 3 tbsp Psyllium Husk

  • 3 tsp vanilla powder

  • 1,5 tsp baking powder

  • 80g coconut oil

  • 70ml boiling water

  • 1,5 tbsp coconut nectar

  • 75 g chocolate 70%


  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
  3. Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
  4. Place the dought on the silicon mat or parchment paper, roll till 1/4 cm thin. Place in the oven for 15/20 min or golden brown.
  5. Place the chocolate in a double boiler saucepan and melt it.
  6. remove from oven and brush with the melted chocolate.
  7. allow to cool down for 2h in the fridge, then cut in piece and keep 2 week in a airtight container. Serve with milk !

Nutritional data

Original recipe @ Keto Cinnamon Toast Crunch Cereal