Keto Cinnamon Toast Crunch Cereal

Keto Cinnamon Toast Crunch CerealPin recipeFollow us 53.2k

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-onOverall

Nutritional values (per ⅔ cup/ 57 g/ 2 oz)

3.5 grams 4.4 grams 6.4 grams 26.6 grams 8.5 grams 282 calories
Total Carbs7.9grams
Fiber4.4grams
Net Carbs3.5grams
Protein6.4grams
Fat26.6grams
of which Saturated8.5grams
Energy282kcal
Magnesium87mg (22% RDA)
Potassium230mg (12% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 6 servings)

Dough:
Topping:

Instructions

  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 ⅛-inch (¼ 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 300 F/ 150 C (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

Do you like this recipe? Share it with your friends! 

By Martina Slajerova
Creator of KetoDietApp.com

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 (22)

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

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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 😊

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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!

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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 flour...love this so much!!

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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!

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

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

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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.

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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! 😊

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

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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!

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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!

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

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These are awesome, thank you so much.

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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!

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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!

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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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Can I sub ground chia seeds for flax?

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Hi Marion, that might work fine but I haven't tried it. I would try the following: Instead of 4 tbsp flax meal, add 2 tbsp almond flour, 2 tbsp ground chia seeds + 1 tsp psyllium husk powder. This adjustment may require additional water. You'll need to try and add more if needed.

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20 min at 300 was definitely not enough to get these cooked, let alone crisp...and that was on convection.  I have now placed them in the dehydrator to see if that will help. The flavor is definitely great, now hoping for the texture.

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I'm glad you like it 😊 Indeed, 20 minutes won't be enough in a conventional oven. I baked them for 20 minutes, 150 C/ 300 F (fan assisted) and after I let them cool down, they crisped up wonderfully. If you use conventional oven, you will need to add 20 C (so bake at 170 C/ 340 F). I hope this helps!

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Great recipe!
I'd like using only flaxseed

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