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Keto Cinnamon Toast Crunch Cereal

4.2 stars, average of 126 ratings

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Which one of you misses their crispy bowl of breakfast cereal? Maybe just out of habit, convenience or simply because you love cinnamon - just like I do!

This keto cinnamon toast crunch is hands down the best cereal I've had since going low-carb. And as you can see in my new video recipe, it is actually quite easy to make. You can bake a double or triple batch and keep it in an airtight container for up to 2 weeks. Enjoy!

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Hands-on Overall

Serving size 2/3 cup/ 57 g/ 2 oz

Allergy information for Keto Cinnamon Toast Crunch Cereal

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 2/3 cup/ 57 g/ 2 oz)

Net carbs3.5 grams
Protein6.4 grams
Fat26.6 grams
Calories282 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs7.9 gramsFiber4.4 gramsSugars1.9 gramsSaturated fat8.3 gramsSodium298 mg(13% RDA)Magnesium87 mg(22% RDA)Potassium230 mg(12% EMR)

Ingredients (makes 6 servings)



  1. Place all the dry ingredients in a bowl: almond flour, flax meal, baking powder, cinnamon, Erythritol and salt. Keto Cinnamon Toast Crunch Cereal
  2. Mix well. Keto Cinnamon Toast Crunch Cereal
  3. Add the melted butter and vanilla extract. Keto Cinnamon Toast Crunch Cereal
  4. Mix until well combined. Add the water and mix until the dough has formed. Refrigerate for 1 hour. Keto Cinnamon Toast Crunch Cereal
  5. Place about half of the dough on a silicon mat. Use a silicon lined rolling pin to roll out the dough until very thin, about 1/8-inch (1/4 cm). Alternatively, place the dough between 2 sheets of parchment paper and roll out until thin. Keto Cinnamon Toast Crunch Cereal
  6. Use a pizza cutter to cut the dough into small squares. Using a fork, prick each of the square. Keto Cinnamon Toast Crunch Cereal
  7. Brush with melted ghee. Keto Cinnamon Toast Crunch Cereal
  8. Dust with cinnamon and sprinkle with Erythritol. Repeat for the second half of the dough, using the remaining melted butter, cinnamon and Erythritol.
  9. Place in the oven preheated to 150 °C/ 300 °F (fan assisted) and bake for 20 minutes. Keto Cinnamon Toast Crunch Cereal
  10. Remove from the oven and place on a cooling rack for 1 hour to allow the cereal to crisp up.
  11. Once completely cooled, break the pre-cut cereal into pieces. Keto Cinnamon Toast Crunch Cereal
  12. Serve with unsweetened almond milk, coconut milk or full-fat yogurt. Keto Cinnamon Toast Crunch Cereal Keto Cinnamon Toast Crunch Cereal

Ingredient nutritional breakdown (per serving, 2/3 cup/ 57 g/ 2 oz)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Flax meal (flaxmeal), ground flaxseed
0.1 g0.9 g2 g25 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.7 g68 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Water, still
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Total per serving, 2/3 cup/ 57 g/ 2 oz
3.5 g6.4 g26.6 g282 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (53)

Your cinnamon crunch is amazing  

Thank you!

Thank you!!! I know most people go crazy missing bread on keto… not me. I miss being able to have a bowl of cereal with icy cold milk. Well, you have come to my breakfast no cereal doldrums rescue!
This recipe is simply wonderful. After cooking it (total time was around 3-4 hours… I made this on a humid day and it took forever to dry.. i left it in my oven with convect on at 250 F for an extra hour to get it nice and crunchy). I put a portion in a small bowl, poured my unsweetened almond milk over it… and took my first bite with a mix of anticipation and trepidation. What if it didn’t live up to all those reviews?
I needn’t have worried… I was in total heaven! I have enjoyed many, many, many of your recipes. Thank you so much for helping to make this way of life a lot easier and tasty!

OMG! These are just wonderful, sooooo delicious.  I had to stop myself not to eat the whole bunch all at once. They turned up perfectly crispy. I can’t wait for tomorrow morning for breakfast. I Baked them  in a convection oven, 25 minute at 300 degree.  This is one of my top keto sweets. Thank you so much for this recipe.

Thank you so much Louise, that's such a lovely feedback! You made my day

I just had a bowl. I am so happy. The taste was amazing and I actually feel so full!
They did burn a little while in the oven but I think it was because I was baking something else at the same time and some of the toasts didn't come up toasty.
But with the milk they didn't get soggy either! So, I am making them again to check, but they are soo delicious!! Thanks. Love your recipes.

Thank you for your kind words, I'm glad you enjoyed! The edges may get a but dark as they are typically rolled out thinner. It's hard to keep them all the same thickness! 😊 So the more even you can keep them the better. You could also bake them at a lower temperature setting to "dehydrate" them slowly so they all crisp up nicely without burning.

Hi this sounds delicious, but I am allergic to almonds, I see that you don't think coconut flour would work very well, what about pecan flour, do you think that would work as well as almond? Thanks for your response.

Hi Trish, ground pecans, walnuts, hazelnuts or even sunflower seeds would be great in this recipe. They have a similar fat content so you can use them in about the same amounts (in terms of grams/oz).

I’m wondering how you’re coming about your nutrition information. I consistently find that your recipes come in way under where they should be in terms of calories and macros. For example, if you add up all the ingredients of this recipe, each serving should read 330 calories, 6.4 net carbs, 30.4 grams of fat, and 7.4 grams of protein, and that’s without adding any milk.  That’s just eating it dry. Obviously that’s a lot of extra calories a person could rack up and then wonder why this diet isn’t working, when they’ve been following what it says to a T. Can you please explain how you’re getting to those numbers?

Hi Nick, we are using the USDA database to calculate all nutritional facts. If you are using another app and the nutrition facts don't match, maybe you used a branded product or another entry that has been crowd sourced. This is generally the most common issue.
Although we do use branded products in our food database to give people more options in our app, I never use them to calculate nutrition facts in any of my recipes, and I strongly discourage people from using them if they strive for accuracy. Such entries are not verified and the nutrition facts are not always reliable.
We also list nutrition facts for every ingredient that we are using in our recipes (values per 100 g are also available when you click on the ingredients in the table). I hope this helps!

I’m just about to make these cinnamon cereals and was wondering, how long can I store them for please?

Hi Kami, you can store these at room temperature (in a container, sealed after they cool down completely) for up to 2 weeks or freeze for up to 6 months.

Hi! is it absolutely necessary to add erythritol? i don’t really care that much for the sweetness and would rather add a pinch of natural stevia (i have that on hand). would that change the consistency, crunchiness etc?

It will definitely affect the crunchiness but you will still be able to make them crunchy without it, maybe not as much. You could try stevia instead - let me know if you do!

Delicious but because I added more sweetener in the bowl. I really missed cereal on the keto diet! And this scratched the itch big time! Much easier with my food processor. It did all come out quite fragile and sandy but still got a few good solid(ish) squares out of it. The sweetener I used was an aspartame pound-for-pound sugar sub, so maybe if your sweeteners are more sweet than sugar, that would explain why they came out a bit flavourless. I also just put flaxseeds (or linseeds as we call them here) assuming they would turn to “meal” in the processor but they stayed fairly intact. Maybe that’s why it all came out so fragile. Would an egg be better?

I think it isn't the sweetener, it's the fact that the linseed was intact :-( You may need to buy ready-made flax meal or try using a coffee grinder to "powder" it. It does need to be ground because flax meal is what keeps them together. The sweeteners I tried and liked most here are Swerve and Sukrin Brown. I hope the next batch comes out great!

Can this be made without the flax?

Hi Lena, I'm sure it can but it is the key ingredient in this recipe. Without flax it will need some major alterations, e.g. you'll need to use an egg. This recipe might work: Homemade Low-Carb Graham Crackers
Or this recipe: Crunchy Nut-Free Keto Cinnamon Cereal

Do you make and sell this cereal online? If so, I would like to purchase. Thank you.

Oh thank you so much!! I don't unfortunately but this may change in the future 😊

Best keto dessert / baked good ever I love love love these didnt love the tortilas the bread is ok but not sandwich side or widths the calories to me but these were Devine and I was sceptical thanks for this

Michelle, thank you for your lovely feedback!

i WISH i saw a product like this in organic/ gourmet stores; i don't have the time to make this and it sounds amazing!

Thank you! It's great if you make it in large batches. I keep mine in an airtight container for up to 2 weeks 😊

This was so good. Most of my attempts at baking anything keto or  low carb  end up in the garbage because they are just yucky. This was super easy and super yummy.  I ate mine dry just because that's my preference but I may eventually try it with some almond milk. Thanks for a great recipe!!!

Thank you for your feedback and kind words! I also like them dry and crispy 😊

Hi, can coconut flour be used in the place of almond flour?

Hi Nichelle, I don't think that would work well. It would not get as crispy and would be rather chewy. If you can't eat nuts, I would suggest you try ground sunflower seeds.

OMG... I made this today and it was great, even my kids liked it and my house smelled wonderful. Thanks for the great recipe.

The cinnamon crunch cereal looks amazing!!! Which milk do you prefer or suggest? I don’t mind almond milk but I much prefer homogenized (3.2%M.F.). Thank you.
Melissa 😊

Thank you Melissa! I use unsweetened almond milk or cashew milk, or even coconut milk (the liquid type from Aroy-D). A small amount of full-fat milk is ok but keep in mind that it contains 4-5 grams of net carbs per 100 ml. I hope this helps!

This was my favorite cereal as a kid, have not eaten it for years, but now I am craving it! specially for this recipe, love the use of almond this so much!!

These caught my eye on food gawker and I had to click over and see what they were made of. I'm intrigued! They sound like they have a great flavor and I love the texture that I'm imagining based on the photos. They sound like a tasty low card cereal!

Thank you! Let me know when you try it! 😊

Hey. Is it possible to substitute the almond flour for coconut flour? Can't wait to make this! I love your recipes!

Hi Asma, I don't think tat would work because coconut flour would not crisp up. If you cant eat nuts, you could try ground sunflower seeds of more flax meal instead.

This recipe is DELICIOUS! BUT, the 1-hour "over all" time spent on the recipe isn't accurate. You mix the ingredients together and then put it in the fridge for an hour. After that, you roll it out (and I HIGHLY recommend using a piece of wax paper on the top, otherwise it rips super easy) and bake it, after which time it needs to sit out and cool for an hour. So, it's probably 15-20 minutes of hands on, 20 minutes or so of baking time, PLUS 2 hours for chilling the dough and cooling the finished product. Which is totally fine, believe me, this cereal is so delicious that it's worth every minute spent - but my first time making it I started at 8 PM and was up past my bedtime making it. My fault for not reading the recipe through to begin with. But maybe this note will help others avoid missing beauty sleep! 😊

Thank you Sue! Yes, sorry, I missed the cooling time so it should be more - I'll fix it 😊

Hi Martina, Do you think I could use a gluten-free baking mix instead of the Almond flour? My husband has to avoid it completely. Thank you!

Hi Debbie, I'm not sure what GF flour is typically made of but you can try ground seeds such as sunflower, pumpkin or hemp seeds instead. I hope this helps!

Hi Debbie, almond flour is literally just finely ground up almonds, so it is gluten-free by nature. Cheers!

These are awesome, thank you so much.

This sounds fantastic. I am going to assume when it is done to divide it up into 6 servings (thinking Ziploc bags, then into a container).
Thanks for all you do for so many. YUM!

Wow, delicious!
My wife made this last night. I came home to a delicious smell throughout the house. After 20 minutes in the oven some parts of the sheets were a little burnt-looking, so we thought we had ruined it (I'm assuming those parts ended up thinner than the rest, but not a whole lot thinner). But, waited the two hours for everything to crisp up, broke it apart, and the flavor is magnificent with no burnt taste at all. Not exactly Cinnamon Toast Crunch, but certainly fills that niche of sweet cinnamony goodness.
For what it is worth, this seemed to stay crispier in almond milk than I remember the "real thing" staying in 2% milk. That it would get all mushy in the bowl was my biggest fear, and turned out to be completely unfounded. And the "real thing" provides less than half the fiber of this.
One thing to note is that the post-cooking weight of our batch turned out to be 325g, so 54g per serving instead of 57g. Obviously your mileage may vary depending on how much moisture is cooked away during the process.
Thanks for the recipe!

Thank you for sharing this and for your kind words! I had the same feeling when I first took it from the oven but I think the cinnamon topping makes it look slightly burnt even though it's not. I agree, the weight will depend on how much moisture is retained after baking 😊

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