Homemade Protein Reese’s Puffs Cereal
I grew up with cereal for breakfast. It was a food that I knew I had to cut out of my life to heal my body. Cereal is nothing but empty calories and sugar.
So when I saw my dear friend Natalie, whom I met on the carnivore television show, post a strawberry cereal recipe, I had to try it!
Natalie is known as @meat.kaizen on Instagram and she was someone I helped lose weight and heal her body. She healed by focusing on protein rather than fat and to see her create recipes like strawberry cereal that is basically all protein warms my heart!
My recipe is a bit different than hers but weather you try my recipe or hers, I hope you love it as much as my kids do!
And if you decide to join me on my keto retreat to Greece or my keto retreat in Vietnam, I highly suggest to bring this on the airplane for a healthy snack!
HOW TO MAKE REESE’S PUFFS CEREAL
The secret ingredient for making this delicious protein packed cereal is Equip Prime Protein, which is made from beef and so delicious!
I love that I can create recipes with Equip that provide my body and my readers protein packed foods to help build muscle, grow beautiful hair and rebuild the body!
You can use any flavor you want; strawberry cereal, salted caramel cereal, vanilla cereal! Be creative and create your favorite flavor!
CLICK HERE TO STOCK UP ON EQUIP PRIME PROTEIN!
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Homemade Protein Reese's Puff Cereal
Ingredients
Peanut Butter Puffs
- 1 tablespoon coconut oil solid, but not cold
- 2 scoops Peanut Butter Equip Protein Powder
- 2 tablespoons unflavored egg white protein powder (or vanilla egg white protein)
- 2 tablespoons liquid egg whites (I used carton egg whites) or 1 large egg white
- 1 teaspoon stevia glycerite
- 1/4 teaspoon baking soda
Chocolate Puffs
- 1 tablespoon coconut oil solid, but not cold
- 2 scoops Chocolate Equip Protein Powder
- 2 tablespoons unflavored egg white protein powder
- 2 tablespoons liquid egg whites
- 1 teaspoon stevia glycerite
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 325 degrees F. Set parchment paper onto a large rimmed baking sheet. Set aside.
- In 2 small bowls, place the egg white protein and baking soda. Do this for each flavor (peanut butter and chocolate). Set aside.
- In a medium bowl combine the coconut oil and peanut butter equip mix well with a fork until well mixed and you have a paste. In another medium bowl, combine the coconut oil and chocolate equip the same as you did with the peanut butter.
- Add the stevia and liquid egg white to each (the peanut butter bowl and the chocolate bowl). Stir in the egg white protein mixture to the peanut butter bowl and mix well to form a paste. Add the other egg white mixture to the chocolate bowl and mix well to form a paste.
- Form 1/4 teaspoon sized puffs of the peanut butter and chocolate mixture and place onto the prepared baking sheet. Set about 2 inches apart.
- Bake at 325 degrees F for 2 minutes, then reduce the temperature to 300 degrees F for another 15 minutes or until cooked though and crispy (the cereal crisp up as it cools). Remove from oven and set aside to completely cool.
- Serve with cold unsweetened macadamia nut milk or coconut milk. Store extras in an airtight container in the fridge for up to 10 days. Can be frozen for up to a month.
Video
Nutrition
TESTIMONY OF THE DAY
Can food alter Parkinson’s and Alzheimer’s outcomes? Here’s another story to show you the power of food!
“This guy came to us 7 months ago on Hospice with Parkinson’s and Alzheimer’s. He could barely stand up and was non-verbal.
Today his wife texted me:
“XXX filled in some on his medical report and then signed his name AND separated tge 2 pages, leaving the carbon with the nurse and bringing the original to me.”
Big shout out thanks to @MariaEmmerich and @emmerich_craig for their nutrition advice on his diet!
1st picture was when he came to us. 2nd is from today!”
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Could you just put the batter in a piping bag and pipe it on the sheet?
yes, I think that would be fine 🙂
What does one scoop measure out to? 1/4 cup each scoop?
Yes, 1 scoop of Equip is roughly 1/4 cup.
Could you substitute butter for the coconut oil?
I think that would work 🙂