INGREDIENTS– ½ cup butter– ½ cup sugar-free granulated sweetener* (see note below)– 1 egg
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INGREDIENTS 2– 1 serving Chocolate Keto Chow– ½ teaspoon baking powder– ½ cup cocoa powder
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Set the oven to 350 degrees Fahrenheit. In a larger bowl, combine Keto Chow, baking soda, and cocoa powder. Set aside.
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In a big bowl, cream butter for one to two minutes on high. Beat on high speed for three to five minutes while adding the sweetener.
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Add the egg and blend just until combined. The mixture won't appear to be smooth.
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Put half of the dry mixture to a big bowl. Blend on low. Add the remaining dry mixture. Until a dough forms, stir.
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Wrap the dough in parchment paper and chill for an overnight or for 30 minutes.
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Roll the dough extremely thinly between two sheets of parchment paper. By using a cooling rack, cut the dough. Use a pizza cutter or a ruler to cut.
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Place on a baking sheet. 15 minutes should be spent in the freezer before baking. Bake the cereal for 10-15 minutes, or until it puffs up.
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Let to completely cool so that the cereal will be crispy. In accordance with the humidity and sweetness utilised, this could take a few hours.
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Microwave the coating ingredients for the optional chocolate coating for 30 to 60 seconds, or until the sweetness is dissolved. Just from the oven, brush some chocolate cereal.