Grain Free & Keto Cinnamon Toast Crunch 🥛
Ready in 30 💨
We’ve got grain free keto cinnamon toast crunch, and we’re (most definitely!) sharing. Here’s your childhood’s cereal bowl dream, low carb and with all non-processed ingredients. And most definitely, one of our favorite sweet treats we’ve cooked up as of late.
As while we’d already nailed a gluten free and vegan version a while back, the keto version took (quite a few…!) more tries. But we nailed it.
Though do note that the taste cannot be replicated exactly, blame it on artificial flavorings, refined sugars and processed carbohydrates. But trust us when we say that it will more than satisfy your cinnamon toast crunch cravings. And more.
Oh, and don’t mind the seemingly long list of ingredients as you’re most likely to have most (if not all) in your cupboard/fridge already. Ideal.
And talking about ideal, you can always freeze half the dough for a rainy day. 🌧️
Who doesn’t remember getting home from school, and devouring a bowl of good-old cinnamon toast crunch with iced-cold milk. Or that late-night snack.
That flavor will forever be engrained in our tastebuds. And since we’re in this woe for good, we thought we’d revive this classic for the sake of nostalgia.
Keeping keto macros in mind, aside from making it low carb (duh!), we made sure to up the fat in these cinnamon toast crunch.
And we absolutely adore grass-fed butter as the fat here. Though do note that coconut oil does work just as well.
But it must be said that there’s something about the taste of butter against the cinnamon, that we find rather irresistible.
So at 2g net carbs, 11g fat and 3g protein per 30g serving, we find these keto cinnamon toast crunch to be a very good deal. Particularly compared to the whooping 19g net carbs of the original.
Though let’s face it, just like with the original, you might be doubling the serving size on occasion always. Still, 4g net carbs. 💁🏿
Essentially a cookies & milk sorta thing, it makes for one truly special breakfast treat.
The Cinnamon 🍂
We made this with both Ceylon cinnamon and Mexican cinnamon. And it’s probably no wonder (as it’s much less pricey), but Mexican cinnamon won all the way. Its sweet and strong aroma is key to get your cinnamon toast crunch right.
Note: if your label doesn’t say Ceylon, it’s most likely the Mexican variety. So don’t sweat it.
The Flours 🔍
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, baking powder, baking soda and we’re golden.
The Sweetener 🍯
Pick your poison.
Though do note that we like Swerve best here. No funky aftertaste at all.
Pyure also works, just note that it’s not our top choice here. It seems that it leaves behind a slight stevia trace, though it might just be us.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) work best when allowed to cool completely. Or even after a thorough chilling. i.e. when we made test batches with Pyure (stevia & erythitrol) and Sweetleaf (stevia), the stevia taste was very prevalent when warm (particularly with Sweetleaf). But after allowing them to cool completely, the stevia taste was barely discernible. If at all.
Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
The Cut-Up 📏
This really depends how OCD you are. But please forget your pastry cutter or knife here. It’s all about the ruler.
Wash up a ruler and use one of its edges to press down on the dough and cut it up. Then take a small fork and prick down each square to avoid excessive puffing.
Though do note that we’ve actually used this dough as a pie crust (note the bits of butter in the uncooked dough, just like with pie crust!). So you can truly cut it up any way you want.
But note that we timed ourselves and it took 3 minutes 40 seconds to cut up and do the pricking for the whole batch. 🙅🏿
Totally worth it for the sake of a true bowl of keto cinnamon toast crunch.
Grain-Free Keto Cinnamon Toast Crunch
We’ve got grain free keto cinnamon toast crunch, and we’re (most definitely!) sharing. Here’s your childhood’s cereal bowl dream, low carb and with all non-processed ingredients.
- 144 g almond flour
- 35 g coconut flour
- 1 teaspoon xanthan gum *
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons Swerve **
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 54 g grass-fed butter cold and diced
- 1 egg lightly beaten
For 'sugar' cinnamon topping:
Preheat oven to 350°F/180°C.
Add almond flour, coconut flour, xanthan gum, baking powder, baking soda, cinnamon, salt, and Swerve to a food processor. Pulse a few times until thoroughly combined.
Add apple cider vinegar and vanilla extract with food processor running. Once thoroughly combined, add in butter and pulse a couple of times until thoroughly combined and broken up into pea-sized pieces.
Pour in egg and with the food processor running. Stop once dough comes together into a ball. Wrap the dough in cling film and allow to rest for 10 minutes (very important!).
Work in batches. Line counter with parchment paper. Turn out half the dough, and place another parchment paper (or wax paper) on top and roll it out as thin as you can.
Using a ruler, cut dough lengthwise and then crosswise. Prick each piece with a small fork.
Transfer parchment paper with the cinnamon toast crunch to a baking sheet or tray. Bake for 4 minutes, remove from oven, brush with melted butter and sprinkle with cinnamon sugar. Return to oven for 6-8 more minutes. As each oven is different, watch out after minute 8 for excessive browning (ours is ready at minute 11).
Transfer to a rack straight away to avoid continued browning.
Allow to cool completely before enjoying, as they will crisp up when cooling. Once cool, break the pieces apart and store in an airtight container for up to 5 days. Do note that you can always freeze part of the dough, allowing it to thaw completely in the fridge before using.
And if by any reason your cereal won't crunch up (humidity or varying flours): turn on your oven, let the temperature reach 350°F/180°C, turn it off, pop your trays with the cereal back inside, and leave them there for 20 minutes. They'll be sure to dry out and crunch up after cooled.
*If paleo, substitute the xanthan gum for 1 tablespoon ground flax seeds. Just note that the dough will be slightly more fragile than with xanthan gum. And, if preferred, use coconut oil instead of the grass-fed butter.
DO NOT use psyllium husk here, as it helps baked goods retain moisture (and your cereal won't be crunchy!).
**If using Pyure, half the amount of Swerve.
IF IN A HUMID CLIMATE: Or your CTC simply won't crunch up (almond and coconut flours can vary vastly, also depending on how they're stored). So try lightly toasting the almond flour for 5-7 minutes in a skillet or pan until lightly golden and fragrant. You will lose 7 to 10g of water weight from the almonds. Additionally, reduce the butter to 40g (3 tablespoons). Or use coconut oil in place, as unlike butter, it has no water content.