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Keto Cinnamon Toast Crunch
5 from 72 votes

Keto Cinnamon Toast Crunch

This Keto Cinnamon Toast Crunch offers a crunchy, cinnamon-spiced cereal alternative made from almond flour, whey protein, and psyllium husk powder. The dough is rolled thin, cut into squares, and baked to a golden finish with a cinnamon and erythritol topping. The result is a low-carb, sweet snack or light breakfast option that requires cooling to develop its crisp texture fully.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 5
Calories: 236 kcal
Course: Breakfast
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 170 Celsius / 340 Fahrenheit.
  2. Cut the butter into small pieces and whizz in a food processor with the sweetener until creamy.  
  3. Mix the dry ingredients in a bowl and add them to the butter/sweetener mixture. Blend until your dough resembles moist crumbles. 
  4. 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. 
  5. 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.
  6. Cut into squares with a knife and prick each square with a fork to prevent large air bubbles. 
  7. Bake in the oven for 10-12 minutes or until browned. 
  8. 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

Calories 236kcal (12%) Total Carbohydrates 6.9g (2%) Protein 8.8g (18%) Fat 20g (31%) Fiber 4.1g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 236

% 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.