Keto Cinnamon Toast Crunch Cereal
ChefMax MentzerDifficultyBeginnerThis Keto Cinnamon Toast Crunch will bring back all of the nostalgia you had as a kid eating cereal for breakfast! Enjoy this with a glass of almond milk, two eggs, and my Keto Quick Bread!
Serving Size 1
Servings 4
Net Carbs
- Amount Per Serving
- Calories 457.5
- % Daily Value *
- Total Fat 42.7g66%
- Total Carbohydrate 12g4%
- Dietary Fiber 6.25g25%
- Protein 11.25g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium-sized mixing bowl, combine all of the dry ingredients and mix thoroughly.
Beat your egg and melt coconut oil in the microwave for 30 seconds.
Add your remaining wet ingredients into the dry ingredients and using your hands, mix thoroughly until a dough ball is formed.
Place the dough covered in plastic wrap in the refrigerator for 1 hour or overnight.
Remove the dough from the refrigerator and roll it out into a rectangle between two pieces of parchment.
Trim off the excess edges.
Using a ruler, create equal-sized squares.
Poke a few holes into the squares to prevent bubbles from forming.
Sprinkle with the topping mixture.
Bake at 350°F for 15 minutes or until deep and golden brown and delicious.
Allow to cool in the pan for 20 minutes to get extra crunchy.
Note: If needed spray with oil and dust with the toppings again.
Break the pieces apart gently and store in an airtight container for up to 5 days.
Enjoy your keto cinnamon toast crunch cereal all on its own or with unsweetened nut milk!
Ingredients
Ingredients
Directions
Directions
In a medium-sized mixing bowl, combine all of the dry ingredients and mix thoroughly.
Beat your egg and melt coconut oil in the microwave for 30 seconds.
Add your remaining wet ingredients into the dry ingredients and using your hands, mix thoroughly until a dough ball is formed.
Place the dough covered in plastic wrap in the refrigerator for 1 hour or overnight.
Remove the dough from the refrigerator and roll it out into a rectangle between two pieces of parchment.
Trim off the excess edges.
Using a ruler, create equal-sized squares.
Poke a few holes into the squares to prevent bubbles from forming.
Sprinkle with the topping mixture.
Bake at 350°F for 15 minutes or until deep and golden brown and delicious.
Allow to cool in the pan for 20 minutes to get extra crunchy.
Note: If needed spray with oil and dust with the toppings again.
Break the pieces apart gently and store in an airtight container for up to 5 days.
Enjoy your keto cinnamon toast crunch cereal all on its own or with unsweetened nut milk!
