Keto Friendly Homemade Cinnamon Toast Crunch Cereal

Is it just us or did this recipe make all of your childhood dreams come true?! Made with our Keto Flatbread Mix, this low carb homemade cinnamon toast crunch cereal is a crispy and sweet treat that you’ll be eating every morning. Recipe and photo by Abby Cooper aka @stemandspoon

What You'll Need for Cinnamon Cereal:

-1 bag of Keto and Co Flatbread and Pizza Mix

-½ cup + 2 tbsp Wondrose Sugar Replacer

-2 egg whites

-¼ cup water

-¼ cup coconut oil (or butter), melted 

-2 tsp vanilla extract

-1 tbsp ground cinnamon

-2 tbsp flaxseed meal 

What You'll Need for Cinnamon Topping:

-2 tbsp coconut oil (or butter)

-2 tbsp Wondrose Sugar Replacer

-1 tsp ground cinnamon


Cooking Instructions:

  1. In a large mixing bowl, combine the Wondrose Sugar Replacer with the water and stir. Let it sit for a couple of minutes.
  2. Add the coconut oil (or butter), egg whites, and vanilla extract to the Wondrose mixture. Whisk the ingredients together to combine.
  3. Add the package of Keto and Co Flatbread Mix to the wet mixture, along with the ground cinnamon and flaxseed meal. Stir with a whisk until a dough forms, then switch to a rubber spatula, scraping down the sides and making sure the dough is well incorporated. Let it sit for 2-3 minutes. Preheat the oven to 325°F.
  4. Divide the dough in half, forming 2 dough balls. Place a large piece of parchment paper on a flat work surface and cut another piece of paper the same size. Place one dough ball on the bottom piece of parchment and flatten it slightly. Place the second piece of parchment paper on top and roll out the dough until it's very thin, about 1/16th of an inch in thickness.
  5. Cut rows across, spaced about 1-inch apart. Cut rows the opposite direction, also 1-inch apart, to form the cinnamon squares. (Clean any residual dough off the knife every few cuts otherwise it will stick to the dough and prevent clean cuts.)
  6. Carefully transfer each of the squares to a parchment-lined baking sheet, spacing each square about 1/4-inch apart. (This requires two baking sheets OR baking in batches). You can use a thin metal spatula or your knife to pick up each square and transfer.
  7. Melt 2 tablespoons of coconut oil (or butter) and use a pastry brush to brush it onto the cinnamon squares.
  8. OPTIONAL: In a small bowl, combine 2 tablespoons of Wondrose with 1 teaspoon of ground cinnamon. Sprinkle about half mixture evenly onto the squares, reserving the other half for the second portion of the dough.
  9. Bake the squares at 325°F for 12-15 minutes, or until they turn a deep golden brown. During this time, I repeat steps 4-8 with the second ball of dough.
  10. Remove from the oven and let them sit for 5 minutes. Then gently pick up the corners of the parchment paper to "toss" the baked squares around in the cinnamon topping mixture (optional). Let them cool on the baking sheet for 30 minutes- they will continue to get crisp as they cool down.
  11. Bake the second batch, repeating steps 9 and 10.
  12.  ENJOY!  

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