My keto cinnamon toast crunch cereal might just be the best low-carb breakfast! It has a wonderfully crunchy and crispy texture with that sweet cinnamon flavor we all love.
Are you tired of having the same breakfast over and over again?
Do you miss eating cereal as a convenient breakfast because you're on a keto diet?
Well, I've got the perfect keto breakfast cereal recipe for you!
Keto Friendly Cereal
Cereal is one of the first things you must give up when starting a keto diet. Most types of cereal are very high in sugar and carbs, even those that are marketed as 'healthy' options.
Luckily, you can enjoy cereals with my keto cinnamon toast crunch cereal recipe. It's the ultimate keto breakfast that you can make ahead and enjoy throughout the week.
Make a large batch and store it in a container, so you always have a quick and easy breakfast on hand.
Also, be sure to check out my healthy breakfast pumpkin bars that are soft, chewy, and loaded with pumpkin spice flavor!
Why You'll Love It
- Each bowl of keto cereal has just 2.9g of carbs!!
- Wonderfully crispy and crunchy texture
- The best keto cereal substitute for high-sugar cereals
- It's gluten-free, grain-free, and sugar-free
Ingredients You'll Need
You'll only need 8 key ingredients to make my healthy keto cereal!
- Almond flour - super-fine unblanched almond flour.
- Egg - room temperature.
- Butter - butter or ghee at room temperature.
- Erythritol - or another sugar-free sweetener.
- Cinnamon - ground cinnamon, or it wouldn't be cinnamon crunch!
- Flax seed - for the perfect texture.
- Coconut oil
- Baking powder
How To Make Keto Cereal
In a large mixing bowl, combine the almond flour, ground cinnamon, flax seed, baking powder, and a pinch of salt.
Soften the butter or ghee in another mixing bowl, and then add the Erythritol. Beat with an electric mixer until it forms a crumbly texture.
Add in the egg and mix until a crumbly dough forms.
Combine the almond flour mixture and dough together. Wrap the dough with plastic wrap and place it in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and prepare a baking tray.
Roll out the dough between two sheets of baking paper. If it is too sticky to work with, place it in the freezer for 10 to 15 minutes.
Cut the dough sheet horizontally and vertically to create small squares of cinnamon crunch. Use a toothpick or fork to add designs to each piece.
Transfer the cut dough on the baking paper to the baking tray. Place in the freezer to set for a further 10 minutes before baking.
Bake in the preheated oven for around 10 minutes until golden.
To make the cinnamon coating mix the ground cinnamon with the Erythritol in a mixing bowl.
Brush the hot cereal with coconut oil and sprinkle over the cinnamon-Erythritol coating.
Return the tray to the oven and allow the cereal to cool for a further 10 minutes, then transfer it to a cooling rack.
The cereal will continue to harden and become more and more crispy over the next few hours. Let it rest for at least 30 minutes for an extra crispy texture.
Store your low-carb cinnamon toast crunch in an airtight container. It will keep for up to a week and is a great on-the-go breakfast.
More Breakfast Recipes
Looking for more easy breakfast ideas for your low-carb diet? Try some of these delicious recipes!
Easy Keto Cinnamon Toast Crunch Cereal Recipe
For the Keto Cereal
- 2 cups Almond Flour unblanched
- 1 medium Egg
- 6 tablespoon Ghee or Butter
- 6 tablespoon Erythritol
- 2 teaspoon Cinnamon ground
- 1 teaspoon Flax Seed ground
- ½ teaspoon Baking Powder
- ¼ teaspoon Sea Salt
For the Cinnamon Topping
- 2 tablespoon Coconut Oil
- 2 tablespoon Erythritol
- 2 teaspoon Cinnamon ground
- Gather all the ingredients for your keto cereal.
- In a large mixing bowl combine the almond flour with the cinnamon, flax seed, baking powder, and a pinch of salt.
- Soften the butter or ghee in another mixing bowl and add the Erythritol. Beat with an electric mixer until crumbly.
- Add in the egg and mix to incorporate into a crumbly dough.
- Fold in the flour mixture.
- Wrap the dough with cling film and refrigerate for at least an hour.
- Preheat the oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper. If the dough is too sticky place in the freezer for 10-15 minutes and try again.
- Cut the sheet of dough lengthwise and then crosswise into squares.
- Prick each piece with a toothpick or fork to create designs.
- Transfer with the parchment paper on a baking pan, and place in the freezer for 10 minutes before baking.
- Bake for about 10 minutes, until golden.
For the Cinnamon Coating
- Mix the cinnamon with the Erythritol. Brush the cereal with the coconut oil and sprinkle with cinnamon-Erythritol mixture.
- Allow to cool for ten minutes before transferring to a cooling rack to cool completely. They will keep hardening for the next few hours so let them sit for at least 30 minutes for an extra crispy result.
- Store in an airtight container for up to a week and serve with cold milk.
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