In a large bowl, use a hand mixer to beat together the almond butter, sweetener, vanilla, and egg white.

Beat in protein powder and food coloring, until fairly dry but uniform. Knead the dough with your hands, until it looks and feels more smooth.

Form the dough into a ball and chill in the fridge for 1 hour, or until cold.

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

Method 1 - Use your hands to roll the dough into tiny balls (about 1 cm in diameter) between your fingers. (It can help to cover your hands in oil or water to reduce sticking.) Place onto the lined baking sheet.

Method 2 - Place the dough between 2 pieces of parchment paper and use a rolling pin to roll the dough to 1/4 inch (6.3 mm) thickness. Cut up and down, then in the opposite direction, to form 1/2-inch (12.7 mm) squares. Spread out the squares on the lined baking sheet.

Bake for 5-8 minutes for balls or 4-7 minutes for squares, until cereal starts to harden. It should feel firm if you tap with your fingernail, but won’t be fully hardened until it cools. Remove from the oven and cool completely to crisp up.