Keto Cinnamon Crunch Cereal

Missing cereal on keto? I totally get it. It’s one of those breakfast staples that’s hard to let go of when you cut carbs.

That’s exactly why I made this keto cinnamon crunch cereal. It’s crunchy, sweet, full of cinnamon flavor, and completely low carb friendly.

The base is made with almond flour and coconut flour, sweetened with erythritol. No sugar, no grains, and it honestly tastes like a treat.

You just mix up a simple dough, roll it thin, cut it into tiny squares, and bake until golden and crispy. That’s the whole process.

Pour some unsweetened almond milk over a bowl of this stuff and it really does feel like eating cereal again. Or just snack on it dry, both ways are great.

Why You’ll Love This Recipe

It Tastes Like Cinnamon Toast Crunch – This keto cereal has that warm cinnamon-sugar flavor you miss from the classic breakfast cereal.

Actually Crunchy – These little squares bake up golden and crispy so they stay crunchy even after you pour cold almond milk over them.

Makes Mornings on Keto Feel Normal Again – Pouring yourself a bowl of cereal with milk is a simple joy that most low carb dieters really miss.

Recipe Ingredients

• 1 cup Almond Flour
• 1/4 cup Coconut Flour
• 1/4 cup Granular Erythritol
• 2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 large Egg
• 2 tbsp Butter, melted
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 325F and line a baking sheet with parchment paper.

Step 2

In a bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, and salt until well combined.

Step 3

Add the egg, melted butter, and vanilla extract. Stir until a thick, smooth dough forms. Let it rest for 2 minutes so the coconut flour absorbs the moisture.

Step 4

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Remove the top parchment.

Step 5

Using a pastry wheel or pizza cutter, score the dough into tiny 1/2-inch squares. These will puff slightly and shrink during baking, becoming cereal-sized pieces.

Step 6

Bake for 14 to 18 minutes, rotating the pan once, until the pieces are deep golden brown and feel firm. Watch closely during the last few minutes as they can go from golden to burnt quickly.

Step 7

Let cool completely on the baking sheet until crispy and crunchy. Break apart any pieces that stuck together. Enjoy with unsweetened almond milk or as a dry snack. Store in an airtight container for up to 1 week.

Tips

Let the Dough Rest Before Rolling

After you mix the dough, that 2-minute rest is really important. Coconut flour keeps absorbing liquid for a bit after mixing, so if you roll the dough out right away it’ll feel too sticky and wet.

After the rest, the dough should feel firm and easy to handle. If it still feels sticky, give it another minute or two. If it feels dry and crumbly, add half a teaspoon of melted butter and work it in.

Roll the Dough Thin and Even

Getting the dough to an even 1/8 inch thickness is the single most important step for this cereal. If some areas are thicker than others, the thin parts will burn while the thick parts stay soft and chewy.

Use the parchment paper trick from the recipe and roll slowly from the center outward. If the dough keeps springing back, let it sit for 30 seconds and try again.

Check the edges and corners too. They tend to be thinner than the middle, so they’ll brown faster if you’re not careful.

Score the Squares but Don’t Separate Them

When you cut the dough into little squares, just press the cutter down enough to score through the dough. Don’t try to pull the pieces apart and space them out on the sheet.

Keeping them together as one big sheet makes them bake much more evenly. They’ll naturally break apart once they cool down and get crispy. Trying to separate tiny squares before baking is a headache and they’ll just burn around the edges.

More Recipes

• Keto Apple Cinnamon Crisp
• Keto Churro Chaffles
• Keto Cinnamon Swirl Coffee Cake
• Low Carb Cinnamon Sugar Donut Holes
• Low Carb Glazed Cinnamon Rolls

Frequently Asked Questions

Can I use a sweetener other than erythritol?

Yes, you can swap erythritol for another granular keto-friendly sweetener like monk fruit sweetener or allulose. Just keep in mind that allulose browns faster, so you may need to reduce your baking time by a couple of minutes and watch the cereal more closely toward the end.

Avoid using liquid sweeteners like stevia drops, since they will change the texture of the dough and make it too wet to roll out and score properly.