Cereal. Americans’ breakfast of choice. It’s crunchy, sweet, accessible, fun to eat, and incredibly tasty. There’s a flavor for everyone out there; you can find fruit tasting cereal, Oreo cereal, plain cereal, diet cereal, gluten-free cereal, you name it. I used to have a bowl of cereal every morning in high school and college; this was before I turned Paleo, of course. It was for sure my go-to breakfast item and one of the things I looked forward to the most in the AM. I loved the Vanilla-Almond Special K cereal with vanilla almond milk, or Quaker’s Granola Oats-Honey-Raisins with vanilla yogurt. Ahhh, those were the days. Not! I don’t miss the bloated belly or the sugar-lows at all.

If you’ve been reading my posts lately, you’ve probably noticed I’ve been posting lots of breakfast recipes. I might as well keep them coming, right? This recipe is for all of those of you who like crunchy, sweet and delicious bowl-fulls in the AM. There’s just something great about having your own personal bowl of goodness to help you wake up and start the day right. Let me introduce you to my very own Coconut Sugar Cinnamon Puffs!

Coconut Sugar Cinnamon Puffs
Prep time
Cook time
Total time
Coconut Sugar Cinnamon Puffs are the Paleo cereal you can make at home! Easy to make and super delicious, this gluten free recipe is a must try!
Recipe type: Breakfast
Cuisine: American
Serves: 3 cups
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper and set aside.
  3. Combine dry ingredients together: almond flour, coconut flour, coconut palm sugar, cinnamon and sea salt.
  4. Combine wet ingredients together: egg white, honey and coconut oil.
  5. Pour wet ingredients to dry ingredients and mix well.
  6. Using your hands, grab a little bit of the mixture at a time and create small balls (about ½ inch each - the smaller you make them, the crunchier they will be). Place each ball on your lined baking sheet.
  7. Repeat step 6 until the entire mixture is gone (make sure you leave a bit of room between each ball so they don’t stick together when they bake).
  8. Bake for 17 minutes.
  9. Let cool and store in a tight container. Enjoy them with almond/coconut milk and fruit!
Tools You’ll Need:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: ½ cup -- Calories: 312 Fat: 21 g. Carbohydrates: 24 g. Protein: 8 g.

Coconut Sugar Cinnamon Puffs

Coconut Sugar Cinnamon Puffs

Coconut Sugar Cinnamon Puffs

Coconut Sugar Cinnamon Puffs

Coconut Sugar Cinnamon Puffs


  1. Hello!! I just want to thank you for these breakfast ideas. I do miss cereal so this will be perfect. I was just wondering if there is a substitute for the coconut palm sugar? Thank you so much. You are amazing at what you do.

    • Hi Lydia! Thanks for your sweet comment! 🙂 I would recommend subbing the coconut palm sugar with stevia. Or…if you want a bit more of a richer cereal, sub the coconut palm sugar with cocoa powder.

  2. Hi there, i just wanted to say as a cereal addict, I’d have to thank you for this s much! But the thing is I live in Vietnam and we don’t have any access for coconut flour, except making it by yourself, which seems rather frustrating. So can I substitute it with something else? Or maybe omitting it?

    • Hi Kim! I am sorry you can’t fin coconut flour over there! I honestly haven’t tried this recipe without coconut flour, therefore I am not sure if subbing the coconut flour with another flour will work. If you do end up subbing it, let me know what you used and how it turned out!

      • Hm, so would you mind explain to me the use of coconut flour in this recipe, and others? Since I see a lot of recipes with it that i wanted to try, but couldn’t find it, so I thought of subbing it with something else. In order to do that, I’d need to know how it works, first. Thanks.xD

  3. Hello again, i might sound silly but i can’t find coconut flour anywhere. So i bought shredded coconut and blended it till it became a flour base. Is that okay?

  4. Wow this looks so cool! I get so bored with breakfasts sometimes because I feel its always the saaaaame sttuuuuff. Plus I am wheat intolerant, cows milk intolerant ….I get bloating with almost everything I eat. I avoid white sugar as much as I can AND I like to keep things healthy and wholefood so as not to get any lows. PHEW! So this recipe looks great…thanks you for sharing this , I can’t wait to try it 😀

  5. Made these with the little ones and they were a hit. We doubled the recipe, but with the 6 of us they went fast! Crowd pleaser here, for sure. Used as a special treat/snack or a few with a smoothie for breakfast.

  6. I am allergic to nuts. Is there anyway I could use coconut flour only or a combination of coconut flour and tapioca flour/starch ? If so, what amounts and how should I change the liquid ingredients? Thank you.

  7. I am doing Keto but would like to try this cereal recipe What could I use to replace the honey? Would Swerve work or do I need the moisture of the honey.

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