Grain Free & Keto Cinnamon Toast Crunch ?
Now Extra Crunchy! ⚡
We’ve got grain free keto cinnamon toast crunch cereal, and we’re (most definitely!) sharing. Here’s your childhood’s cereal bowl dream, low carb and with all non-processed ingredients. And most definitely, one of our favorite sweet treats we’ve cooked up as of late.
Who doesn’t remember getting home from school, and devouring a bowl of good-old cinnamon toast crunch with iced-cold milk. Or that late-night snack. That flavor will forever be engrained in our tastebuds. And since we’re in this woe for good, we thought we’d revive this classic for the sake of nostalgia.
Though do note that the taste cannot be replicated exactly, blame it on artificial flavorings, refined sugars and processed carbohydrates. But trust us when we say that it will more than satisfy your cinnamon toast crunch cravings. And more.
And talking about ideal, you can always freeze half the dough for a rainy day. ?
Keeping keto macros in mind, aside from making this classic cereal low carb, we made sure to up the fat in these keto cinnamon toast crunch.
And we absolutely adore grass-fed butter as the fat here. Though do note that coconut butter can be subbed in, just note that the resulting cereal will be denser and therefore slightly less crunchy.
So at 2g net carbs, we find these keto cinnamon toast crunch to be a very good deal. Particularly compared to the whooping 19g net carbs of the original!
Though let’s face it, just like with the original, you might be doubling the serving size
on occasion always. Still, 4g net carbs. ??
Essentially a cookies & milk sorta thing, it makes for one truly special keto breakfast treat.
The Deets ?
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).
The Cinnamon ?
We made this with both Ceylon cinnamon and Mexican cinnamon. And it’s probably no wonder (as it’s much less pricey), but Mexican cinnamon won all the way. Its sweet and strong aroma is key to get your cinnamon toast crunch right.
Note: if your label doesn’t say Ceylon, it’s most likely the Mexican variety. So don’t sweat it.
We found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
The Sweetener ?
Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).
My current favorite for these guys? Lakanto golden without a doubt. Least cooling effect, nice maple-like taste. But Swerve and Pyure (at half the amount) are awesome too.
As for the ‘sugar’ cinnamon topping, you can either carry on with erythritol or use xylitol (with a preference for the later, as it has less of a cooling effect).
And if using xylitol, make sure to be careful if you have a pup or cat around the house, as it’s highly toxic to the little guys! ?
The Cut-Up ?
This really depends how OCD you are. But please forget your pastry cutter or knife here. It’s all about the ruler.
Wash up a ruler and use one of its edges to press down on the dough and cut it up. Then take a small fork and prick down each square to avoid excessive puffing.
But note that we timed ourselves and it took 3 minutes 40 seconds to cut up and do the pricking for the whole batch. ??
Totally worth it for the sake of a true bowl of keto cinnamon toast crunch.
- 192 g almond flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon xanthan gum or 1 tsp flax meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 80 g grass-fed butter at room temperature*
- 96 g golden erythritol or erythritol-based sweeteners
- 1 egg
FOR THE CINNAMON TOPPING:
- 28 g grass-fed butter melted
- 2 tablespoons xylitol or Swerve
- 2 teaspoons ground cinnamon
- See recipe video for guidance!
- Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
- Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
- Preheat oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional).
- Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you’ll want to push the baking time as much as possible (until deep golden).
- Brush with melted butter and sprinkle with cinnamon ‘sugar’. You can also do this prior to baking for a more ‘crusty’ result, both work well just depending on your preference so feel free to experiment.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
- Store in an airtight container for up to 5 day
*Coconut butter can be substituted if dairy free or paleo. Just note that your cereal will be less airy (and therefore crunchy). Having said that, still much crunchier than our previous version!