Grain Free Cinnamon Toast Crunch ๐Ÿฅ› gluten free, keto & paleo

Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›2g net carbs

Grain Free & Keto Cinnamon Toast Crunch ๐Ÿฅ›

Ready in 30ย ๐Ÿ’จ

Weโ€™ve got grain free keto cinnamon toast crunch, and weโ€™re (most definitely!) sharing. Hereโ€™s your childhoodโ€™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.ย ๐ŸŒง๏ธ

Nostalgiaย โœจ

Who doesnโ€™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.

Keto-fiedย ๐Ÿ’๐Ÿฟ

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.ย ๐Ÿ’๐Ÿฟ

Essentially a cookies & milk sorta thing, it makes for one truly special breakfast treat.

Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›

The Cinnamonย ๐Ÿ‚

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 doesnโ€™t say Ceylon, itโ€™s most likely the Mexican variety. So donโ€™t sweat it.

The Floursย ๐Ÿ”

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, baking powder, baking soda and weโ€™re golden.

In terms of brands, for the almond either Anthonyโ€™sย or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthonyโ€™s.

The Sweetenerย ๐Ÿฏ

Pick your poison.

Though do note that we like Swerve best here. No funky aftertaste at all.

Pyureย also works, just note that itโ€™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 weโ€™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-Upย ๐Ÿ“

This really depends how OCD you are.ย 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.ย ๐Ÿ™…๐Ÿฟ

Totally worth it for the sake of a true bowl of keto cinnamon toast crunch.

Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ› 2g net carbs
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›

Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›

Grain-Free Keto Cinnamon Toast Crunch ๐Ÿฅ›

Course: Breakfast
Cuisine: American, Gluten Free, Ketogenic, Paleo
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 120 kcal

Weโ€™ve got grain free keto cinnamon toast crunch, and weโ€™re (most definitely!) sharing. Hereโ€™s your childhoodโ€™s cereal bowl dream, low carb and with all non-processed ingredients.

Print

Ingredients

For 'sugar' cinnamon topping:

  • 40 g grass-fed butter melted
  • 1-2 tablespoons Swerve **
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350ยฐF/180ยฐC.

  2. 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. 

  3. 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. 

  4. 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!). 

  5. 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.

  6. Using a ruler, cut dough lengthwise and then crosswise. Prick each piece with a small fork.

  7. 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). 

  8. Transfer to a rack straight away to avoid continued browning. 

  9. 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. 

  10. And if by any reason your cereal won't crunch up (humidity or varying flours): turn on your oven, let the temperature reach 350ยฐF/180ยฐC, 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.  

Recipe Notes

*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.ย 

DO NOT use psyllium husk here, as it helps baked goods retain moisture (and your cereal won't be crunchy!).ย 

**If using Pyure, half the amount of Swerve.ย 

Nutrition Facts
Grain-Free Keto Cinnamon Toast Crunch ๐Ÿฅ›
Amount Per Serving (30 g)
Calories 120 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 236mg 10%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 2.7%
Calcium 3.2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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53 comments

  1. Jennifer says:

    I cannot believe this is real either! But after trying your amazing keto tortillas I’m not surprised ๐Ÿ™‚

    Just to get things straight (because I’m going to whip them up RIGHT NOW!), you cook for 4 minutes, brush with butter and sprinkle with cinnamon sugar, and then you bake for 6 to 8 more minutes? So a total of 10 to 12 minutes right?

    • Gnom-Gnom says:

      Hi there again Jennifer! hahaha we LOVE this recipe tbh!

      You got the timings right! We found that the butter+Swerve+cinnamon combo toasts a bit too quickly, so you need to bake them for a few minutes first and then get them back in to crunch up! xo!

      • Jennifer says:

        AMAZING!!! I haven’t had them in about 6 years but I would swear they taste the same! THANK YOU they’re so awesome!

          • Jennifer says:

            I was afraid of burning them, so I think I’ll leave them in a bit longer next time. I took them out after 10 mins and they didn’t crunch up completely. But with milk it made no difference really! Thanks once again!

  2. marge says:

    so while not exactly like the boxed cinnamon toast crunch, they are delicious! cereal craving satisfied and my son loved it as well! will make again!

  3. Anne B says:

    And here I thought I would be the first one to review! Behold the power of CTC lol!

    So this was fantastic! And I actually found the taste to be fairly spot on?! So maybe not exactly the same, as mentioned refined sugars and carbs… but it’s definitely still cinnamon toast crunch! And I can give it to my daughters’ for breakfast tomorrow with a clear mind!

  4. dianamai12 says:

    My one complaint is that it’s hard to resist not shoving the entire batch in your face! I have terrible self control, so I’ll be freezing the dough in portions… thanks for a great recipe!

    • Gnom-Gnom says:

      Hahahaha… yup, we experienced the same ‘problem’. Here the suggestion to freeze ;)! Glad you loved it too though! XO!

    • Gnom-Gnom says:

      Hi Shana! We haven’t tried it with guar gum, but it should work relatively well (might be a bit crumblier though!) xo!

    • Paola says:

      Hi Stacy! Just click on US Customary at the bottom of the ingredients and you’ll get the recipe in cups. xo!

  5. Tammy says:

    If you choose the US customary and not metric calculations it changes on the screen but when you print, it converts back to Metric. Any way to fix?

    • Paola says:

      Hi Tammy! Thank you for giving us the heads up on this! I’m checking this with the developers of our recipe software… but it might not be an instant fix. Can we talk you into just taking a screenshot of the cups for this time? xo!

  6. Diana C says:

    These taste seriously GREAT! I would agree that they are definitely not 100% cinnamon toast crunch, but given the lack of refined sugar I didn’t really expect them to be

    I would imagine this is what CTC would taste like if it was made old school with non of that processed junk. And they’re actually VERY FILLING! So THANK YOU!

  7. Lekita says:

    I don’t have a scale so can the “gram” measurements be approximated into “cup” measurements?

    • Paola says:

      Hi Lekita, just click on US Customary at the bottom of the ingredients and you’ll get it in cups ๐Ÿ˜‰ xo!

    • Paola says:

      Hi Molly! So good to hear you’re enjoying our recipes! And agreed, we most definitely find this woe easier when you enjoy what you eat ๐Ÿ˜‰ xo!

  8. Jennifer says:

    So excited to try this!
    Is it possible to substitute all coconut flour or something else (but what?) for the almond flour?
    My son is allergic to all nuts ๐Ÿ™

    • Paola says:

      Hi Jennifer! We weren’t too excited when we tried an all coconut version. But have you guys tried sunflour (sunflower seed flour?). We have yet to try it ourselves, but we have heard from a couple of readers that it makes a good sub! Hopefully it can help you guys! xo!

  9. Amy Letzkus says:

    Oh man I sure would love to try these but can’t due to being allergic to coconut … is there anything that would be a good replacement for it by chance?

    • Paola says:

      Hi Amy! Are you keto or can you consume other gluten free flours? I might have a couple ideas either way (might not be exactly the same, but should work quite well). xo! Paola

      • Amy Letzkus says:

        So any suggestions to replace the coconut flour would br great..I am keto but allergic and would love to be able to have cereal for those dogs I just don’t want to cook lol few and far between but still nice to have also for my grandkids when they visit since my house is all keto now lol

  10. Helen Guo says:

    Hi Amy,

    Any Keto (or non-Keto) almond flour replacement suggestions besides sunflower flour (something I could find more easily)?

    Thanks,
    Helen

    • Paola says:

      Hi Helen! I believe we had two different Amy’s there! Can I suggest that if there’s an almond allergy at hand (and keto is not an issue) that you give our gluten free cinnamon toast crunch a go?

      http://www.gnom-gnom.com/gluten-free-cinnamon-toast-crunch/

      It has substitutions at the bottom for buttermilk etc, and you can always still make it with Swerve or a low-carb sub rather than the cane sugar. But I must saw that the raw honey there is very nice!

      xo Paola

      • Helen Guo says:

        I meant Paola, not Amy!

        I am currently doing keto, so I’m curious whether there are other other almond replacements besides sunflower seed flour? I don’t have an issue with coconut but saw on an earlier comment that you didn’t suggest using coconut flour only.

        Thanks!

        • Paola says:

          The issue that I had when I tried it with all coconut flour was that they never crisped up. The flour ended up absorbing the liquid, never drying out and giving it an ‘eggy’ consistency… not ideal.

          Unfortunately I have not found any other keto flour substitutes for almond flour other than sunflower seed… which if you live in the US you can order it through amazon? But you can also make it yourself by grinding sunflower seeds in your food processor (just be careful they don’t turn into butter!).

          We definitely need another keto flour option discovered ASAP!

  11. Shannon says:

    Iโ€™m so excited to try this! Can it be frozen and used immediately from freezer? Also serving size says 30g. What is that exactly? Thanks so much!!

    • Paola says:

      Hi Shannon! We’ve actually never tried freezing it rolled out already… what we did was freeze a round, thaw in the fridge overnight and roll it out etc.

      Though given that these are essentially cookies, I don’t see why not?! You’ll probably need to up the baking time a couple minutes though.

      And on the 30g serving size, we just went ahead and weighed it. So I cannot give you a cups estimate (as that would also vary quite a bit from how one person measures it to another). But what I can tell you (and I don’t know if this helps), is that 30g is 1/10th of the entire batch.

      xo! Paola

    • Paola says:

      Hi Caroline! Which stevia do you have around? In the end it’s up to your taste preferences, if you like stevia go for it (I find myself that a brands such as SweetLeaf do leave behind some bitter aftertaste).

    • Paola says:

      Hi Shrey! If plain old stevia agrees with you and you enjoy the taste, then go for it! My one suggestion is that you sweeten it to taste at the end and that you increase the coconut flour by at least 1 tablespoon to make up for the loss of volume of the Swerve. The dough needs to be firm for it to crisp up. xo!

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