February 7, 2023
cereal cinnamon

Keto Cereal Cinnamon Toast Crunch

Here’s a great keto recipe for a great breakfast cereal

Which would pair well with keto danish. Here are great Keto recipes for great breakfast cereal cinnamon.

Ingredients

Almond flour, 192 grams

2 tablespoons of cinnamon powder

1 teaspoon flax meal or 1/2 teaspoon xanthan gum

A half-teaspoon of baking soda

1/8 of a teaspoon of kosher salt

80 g of room temperature grass-fed butter

* 96 g golden erythritol or sweeteners based on erythritol

1 egg

Regarding the cinnamon garnish:

28 g of melted grass-fed butter

2 tablespoons of Swerve or xylitol

2 tablespoons of cinnamon powder

Instructions

In a medium bowl, combine the almond flour, cinnamon, xanthan gum, salt, and baking soda.

Set aside after fully combining with a whisk.

With an electric mixer, cream butter in a big basin for two to three minutes.

Keto crunch!

When most of the sweetener has dissolved, add more sweetener and continue beating until the mixture is thoroughly light and fluffy.

Add the egg and stir just until combined. The mixture will have a minor “broken” appearance (i.e. not thoroughly smooth).

Add half of your flour mixture and mix on low speed until just combined.

Add the remaining ingredients and combine.

Refrigerate cereal dough for at least an hour and up to three days by wrapping it in cling film (saran wrap).

You should heat oven to 350°F/180°C.

Between two sheets of parchment paper, roll out the dough until it is very thin.

Cut dough into squares first lengthwise, then crosswise, using a ruler.

each piece with a little fork (optional).

Prior to baking, transfer the keto cinnamon toast crunch-covered parchment paper to a baking sheet or pan and freeze for 10 minutes.

For up to three months, the molded dough can be frozen, then cooked directly from the freezer (adding 2-3 minutes more to the baking time).

Until thoroughly brown, bake for 8 to 12 minutes (depending on size and thickness).

Keep an eye out for them, and remember to extend the baking time as much as possible if you prefer them crisp (until deep golden).

Sprinkle with cinnamon “sugar” and brush with melted butter. For a more “crusty” result, you may also do this before baking. Either way works fine, so feel free to try both.

Ten minutes should pass before moving to a cooling rack.

As they continue to crisp up, let them cool entirely (it could take the sweetener a few hours to stiffen up again!).

For up to five days, store in an airtight container.

An alternative keto cereal recipe

If you have trouble with bloating, try this alternative cereal recipe. 

Ingredients

Cereal cinnamon:

Pork rinds from one (3.25 oz) bag, diced into bite-sized pieces.

Unsalted butter, six teaspoons

6 tablespoons heavy cream for whipping

3 tablespoons of Xylitol, Swerve, or Allulose

Cinnamon sugar garnish

2 tablespoons of Xylitol, Swerve, or Allulose

2 tablespoons of cinnamon powder

Instructions

First, chop the pork rinds into 1 to 2 inch pieces and put them in a big basin.

Spread parchment paper over a sizable cookie sheet.

Place the butter in a medium-sized skillet and cook for 4-6 minutes, stirring occasionally, until golden.

Up until minute 3, stir only intermittently. After that, stir frequently until it turns medium brown.

Stir in heavy whipping cream and 3 tablespoons sweetener. Cook for an additional 2-3 minutes, or until the mixture has thickened.

Continuously stir.

Stir the caramel sauce into the bowl of pork rinds with a rubber spatula to evenly distribute it.

Arrange the pork rinds on the cookie sheet that has been lined with parchment paper and sprinkle with a third of the cinnamon sugar mixture.

Repeat two more times, mixing each time, until the sweetness is even throughout.

Allow to cool on the counter.

Can be kept at room temperature in an airtight container for three to four days.

Other keto DIY cereal cinnamon recipes

Ingredients

Almond flour, 1 cup

A half-cup of coconut flour

6 tablespoons of maple keto syrup

6 tablespoons of heated coconut oil

Instructions

Turn the oven to 180C/350F for preheating.

Put parchment paper on a baking pan and set it aside.

You’ll want to combine coconut flour and almond flour thoroughly in a large mixing bowl.

Coconut oil and keto maple syrup should be combined until a crumbly consistency is achieved.

Form the dough into a ball using your hands.

Create little dough balls the size of cereal, and set them on the prepared surface. 

10 to 12 minutes of baking.

Transfer to a jar you can seal after being taken out of the oven and allowed to cool completely.

Notes

Cereal must always be kept in an airtight container for storage.

It will stay in good condition for at least a month.

Extra cereal can be frozen in zip-top bags and kept in the freezer for up to six months.

Keto Coconut Cereal Cinnamon

Ingredients

1 cup (105g) of almond flour plus 1/4 cup of coconut flour (25g)

Split into 4 1/2 Tbsp and 2 tsp of monk fruit sweetener

1 Tbsp. of Cinnamon

1/4 tsp. salt

one egg white

2 tablespoons melted coconut oil

Instructions

Set a baking sheet on top of the oven and preheat it to 450 degrees.

Place aside. You will want it warm to help with the cinnamon cereal crunch.

Thoroughly combine in a big basin: Almond flour, coconut flour, 4 1/2 tablespoons of monk fruit, cinnamon, and salt.

Add the coconut oil and egg white.

Press the ingredients together with your hands until it starts to feel wet, and you can pack it into a ball.

Roll out half of the dough to a thickness of about 1/16 inch between two large pieces of parchment paper.

Squares of dough measuring 3/4 inch wide should be cut, then gently transferred on the prepared sheets.

With the remaining dough, repeat **

Bake the squares for 5-8 minutes, until they are just beginning to turn golden brown, then top with the remaining 2 teaspoons of monk fruit.

Watch them carefully because they burn quickly.

My times were exactly 6-7 minutes.

They won’t be crunchy when thorough baking is complete from the oven.

Consume the squares after letting them totally cool on the pan. So say the Coneheads.