A nutritious low-carb keto breakfast bread for you, this bread is made with Special K Zero Cinnamon Cereal (low-carb and KETO) and super yummy Hazelnut Chocolate Spread. The addition of a dessert-like chocolatey-hazelnut spread gives the bread a rich, nutty flavor, and the texture is dense and moist. This is perfect for a filling breakfast or snack. It’s grain-free, so it’s suitable for those on a low-carb or keto diet, and it’s also gluten-free, of course!

Keto Cinnamon Chocolate Hazelnut Breakfast Bread

12 oz. KETO Cinnamon Cereal (roughly two boxes), processed into a fine crumb
8 Tbs. butter, room temperature, chopped into 1″ pads
8.8 oz (1 jar) Hazelnut Chocolate Spread
3 large eggs
3/4 cup half & half
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. sea salt

Preheat oven to 350 degrees.

Line a square baking dish with parchment paper.

In the bowl of a large food processor, process the fine-crumb Keto Cereal with the butter, Hazelnut Chocolate Spread, and eggs until smooth and sand-like.
Add the half & half, baking powder, vanilla, and salt. Process again, until fully combined.

Transfer to a parchment-lined baking dish and smooth out with a silicone spatula.

Bake for 30-40 minutes, until set and baked through.

Remove from oven and cool for several hours before slicing and serving.

Breakfast at its best! YUM!