Preheat oven to 300*

In a bowl whisk together:
2/3 cup Pyure (or swerve)
1 cup Almond Flour
1 cup Vanilla Whey Protein Powder
1/4 pink Himalayan salt 
1/8 cup rainbow sprinkles (optional)

Then (with a hand mixer) cut in:
1 stick Unsalted Butter
2 tbsp water
1 teaspoon Cake Batter flavoring***

Mixer should look crumbly but stick together.

Line your cookie sheet with parchment, and plop your dough on it. Press it down and roll it out (I topped it with wax paper before I rolled it out so it didn’t stick to the rolling pin) super thin. Make sure your edges are defined so the butter doesn’t leak out during baking.

Bake for 10 minutes, pull it out and score it into little squares (pizza cutter works great) and then pop it back in for another 5-10 minutes…or until golden brown.

Cereal will not be crispy when it comes out. When it sits and cools it will harden up.

A smart serving size is 1/2 or 3/4 cup of cereal with a little half-n-half or unsweetened almond poured over it.

***Can also use raspberry or blueberry flavorings to resemble Captain crunch berries – it’s GOOOOD

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