Keto Cinnamon Toast Crunch
User Reviews
5
Keto Cinnamon Toast Crunch
Description
Keto Cinnamon Toast Crunch uses cold butter blended with erythritol to create a creamy base before mixing in dry ingredients like almond flour, whey protein powder, psyllium husk, cinnamon, baking powder, and optional xanthan gum. The dough is rolled thin between parchment papers to prevent sticking, topped with a cinnamon-erythritol mixture, then cut and pricked to release air before baking at 170°C (340°F) for 10 to 12 minutes. Cooling completely is essential to firm up the cereal pieces, which are initially soft when hot but crisp as they cool.
The blend of almond flour and psyllium husk powder gives this cereal a satisfying crunch, while cinnamon adds a warm, sweet spice without carbs. Using erythritol keeps the sweetness keto-friendly and helps achieve a toast-like glaze on the pieces.
This cereal serves well as a snack or with milk as a low-carb breakfast cereal alternative. Store it in an airtight container at room temperature to maintain crispness for up to one week.
Note that the thickness of the dough influences baking time; thinner dough produces a crisper texture faster. Depending on equipment, mixing butter at room temperature may ease dough blending, with a chill period recommended before rolling. Psyllium husk can be replaced by ground flaxseed for similar texture and fiber benefits.
Ingredients
- ¼ cup butter cold, 60g
- 4 tablespoon erythritol granulated
- 3 tablespoon whey protein powder
- 1 cup almond flour 100g
- 1 tablespoon psyllium husk powder or 2 tablespoon flax meal
- 2 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum optional
For the topping
- 1-2 tablespoon erythritol granulated
- 1 tsp cinnamon
Instructions
- Preheat the oven to 170 Celsius / 340 Fahrenheit.
- Cut the butter into small pieces and whizz in a food processor with the sweetener until creamy.
- Mix the dry ingredients in a bowl and add them to the butter/sweetener mixture. Blend until your dough resembles moist crumbles.
- Form the dough into a ball and roll out thinly between 2 sheets of baking paper. This prevents the dough from sticking to your rolling pin.
- Peel off the top layer of parchment paper and sprinkle the dough with a topping made from more cinnamon and erythritol. Press the topping onto the dough with your hands.
- Cut into squares with a knife and prick each square with a fork to prevent large air bubbles.
- Bake in the oven for 10-12 minutes or until browned.
- Let the cereal cool COMPLETELY before you break it into squares. It is VERY soft when hot but will be crunchy once it's cold.
Notes
- This recipe yields about 5 servings, each a heaping ⅓ cup or 40 grams, with approximately 8 grams net carbs per serving.
- Baking time varies with dough thickness; thinner dough crisps quicker, so watch to avoid overbrowning.
- Rolling dough between parchment paper prevents sticking and ensures even thickness.
- Butter can be softened to room temperature for easier mixing and the dough chilled 30 minutes before rolling to help manage stickiness.
- Store baked cereal in an airtight container at room temperature for up to one week to retain crispness.
- Psyllium husk powder may be swapped with twice the amount of ground flaxseed if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Total Carbohydrates | 6.9g | 2% |
| Protein | 8.8g | 18% |
| Fat | 20g | 31% |
| Fiber | 4.1g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
