Keto Fat Head Cinnamon Toast Crunch Cereal


Step 1Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Place the mozzarella and cream cheese in a heatproof glass bowl.

Step 2Microwave for 60 seconds. Stir then heat for a further 30 seconds. Mix well with a spatula.

Step 3Add the dry ingredients (almond flour, low-carb sweetener and cinnamon) to a food processor.

Step 4Add the melted mozzarella and cream cheese mix, and melted butter.

Step 5Blitz until combined.

Step 6Remove the dough from the food processor and divide into 2 parts. Roll out one ball of dough about 1/4 cm (1/8 inch) thick between two sheets of greaseproof paper, or a silicone mat and 1 sheet of greaseproof.

Step 7Use a pizza cutter and cut into squares.

Step 8Dust with cinnamon and sprinkle with erythritol. Repeat for the second half of the dough.

Step 9Bake for about 45 to 55 minutes until golden on top and slightly crisp. Remove from the oven and allow to cool to fully crisp up.

Step 10Store in a sealed container at room temperature for up a week, or freeze in a sealed bag for up to 3 months. Serve with unsweetened almond milk or cashew milk.