Keto Cinnamon Toast Crunch Recipe - Low Carb Cereal
Our Keto Cinnamon Toast Crunch is light, crisp, buttery, and gently sweet. This nostalgic childhood treat is guaranteed to satisfy your breakfast cereal cravings. And, at only 2 grams net carbs per serving, this breakfast treat is guilt-free!
For The Cinnamon Sugar Topping
Whisk together almond flour, xanthan gum, cinnamon, baking soda, and salt in a medium bowl. Set aside.
Beat softened butter for 2 minutes with an electric mixer until creamy. Slowly stir in brown sugar swerve and continue mixing for 2 more minutes. Add egg and beat until just incorporated.
Slowly begin adding butter mixture to the dry mixture (from step 1) and mix until well combined, about 30 seconds.
Transfer keto cinnamon toast dough to a large piece of plastic wrap. Wrap tightly and chill for at least 2 hours.
Preheat oven to 375º F.
Place the chilled dough ball between two pieces of parchment paper and roll the dough to 1/4 inch thick using a rolling pin.
Using a sharp knife, slice the dough in a grid pattern to produce 1-inch squares. Poke each square with a fork or toothpick to keep it from puffing up while cooking.
Remove and discard top piece of parchment paper. Transfer the bottom piece of parchment paper (with the cut dough on it) to a cookie sheet. Bake for 8-12 minutes until golden brown. Bake longer for extra crisp.
Remove from oven and brush with melted butter and sprinkle generously with the cinnamon sugar topping.
Allow to cool thoroughly and then break apart along cut lines. Store in a Ziploc bag for up to a week.
Calories: 277kcal | Carbohydrates: 6g | Protein: 6g | Fat: 24g | Fiber: 3g