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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Nutritional values (per ⅔ cup/ 57 g/ 2 oz)
|of which Saturated||8.5||grams|
|Magnesium||87||mg (22% RDA)|
|Potassium||230||mg (12% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)
Ingredients (makes 6 servings)
- Place all the dry ingredients in a bowl: almond flour, flax meal, baking powder, cinnamon, Erythritol and salt.
- Mix well.
- Add the melted butter and vanilla extract.
- Mix until well combined. Add the water and mix until the dough has formed. Refrigerate for 1 hour.
- 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 ⅛-inch (¼ cm). Alternatively, place the dough between 2 sheets of parchment paper and roll out until thin.
- Use a pizza cutter to cut the dough into small squares. Using a fork, prick each of the square.
- Brush with melted ghee.
- Dust with cinnamon and sprinkle with Erythritol. Repeat for the second half of the dough, using the remaining melted butter, cinnamon and Erythritol.
- Place in the oven preheated to 300 F/ 150 C (fan assisted) and bake for 20 minutes.
- Remove from the oven and place on a cooling rack for 1 hour to allow the cereal to crisp up.
- Once completely cooled, break the pre-cut cereal into pieces.
- Serve with unsweetened almond milk, coconut milk or full-fat yogurt.
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