Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, whisk together powdered erythritol, matcha powder, and a pinch of salt until evenly combined. Transfer to a plastic bag.
- In a microwave-safe bowl, combine white chocolate and almond butter. Microwave in 15-second intervals until smooth and melted.
- Fold in shredded wheat cereal until fully coated with the mixture.
- Transfer the coated cereal to the bag with the dry mixture. Seal tightly and shake vigorously until coated.
- Spread the mixture on a cookie sheet and refrigerate for about 3 hours to set.
- Break apart large clusters into bite-sized pieces and store in snack-sized baggies.
Nutrition
Notes
Opt for culinary-grade matcha for better flavor. Store in an airtight container or freeze for longer freshness.
