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Extra Crisp Cinnamon Toast Crunch Cereal 🥛 gluten free, keto & paleo

Our gluten free and keto cinnamon toast crunch just got a big makeover, making it much (muuuch!) crunchier. Plus less ingredients and just 2g net carbs a serving!

Gluten Free, Low Carb & Keto Cinnamon Toast Crunch Cereal #keto #ketobreakfast #lowcarb #cereal #glutenfree #healthyrecipes
Gluten Free, Low Carb & Keto Cinnamon Toast Crunch Cereal #keto #ketobreakfast #lowcarb #cereal #glutenfree #healthyrecipes

Grain Free & Keto Cinnamon Toast Crunch 🥛

Now Extra Crunchy! ⚡

We’ve got grain free keto cinnamon toast crunch cereal, 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.

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.

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.

And talking about ideal, you can always freeze half the dough for a rainy day. 🌧

Gluten Free, Low Carb & Keto Cinnamon Toast Crunch Cereal #keto #ketobreakfast #lowcarb #cereal #glutenfree #healthyrecipes
Gluten Free, Low Carb & Keto Cinnamon Toast Crunch Cereal #keto #ketobreakfast #lowcarb #cereal #glutenfree #healthyrecipes

Keto-fied 💁🏿

Keeping keto macros in mind, aside from making this classic cereal low carb, we made sure to up the fat in these keto cinnamon toast crunch.

And we absolutely adore grass-fed butter as the fat here. Though do note that coconut butter can be subbed in, just note that the resulting cereal will be denser and therefore slightly less crunchy.

So at 2g net carbs, 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 keto breakfast treat.

The Deets 🔍

Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.

The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).

And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).

Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree

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 found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

The Sweetener 🍯

Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).

My current favorite for these guys? Lakanto golden without a doubt. Least cooling effect, nice maple-like taste. But Swerve  and Pyure (at half the amount) are awesome too. 

As for the ‘sugar’ cinnamon topping, you can either carry on with erythritol or use xylitol  (with a preference for the later, as it has less of a cooling effect).

And if using xylitol, make sure to be careful if you have a pup or cat around the house, as it’s highly toxic to the little guys! 🐕

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.

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.

Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree
Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree

The Recipe Video

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Gluten Free, Paleo & Keto Cinnamon Toast Crunch 🥛 Extra crunchy & just 2g net carbs! #keto #ketobreakfast #lowcarb #paleo #glutenfree

Gluten Free, Grain Free & Keto Cinnamon Toast Crunch Cereal 2.0

Course: Breakfast, Cookies, Dessert
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 servings
Calories: 172 kcal

Our gluten free and keto cinnamon toast crunch just got a big makeover, making it much (muuuch!) crunchier. Plus less ingredients and just 2g net carbs a serving!

Oh, and if baking with cups rather than grams is your thing, just click on US Customary for an instant conversion.

Print

Ingredients

For the cinnamon topping:

Instructions

  1. See recipe video for guidance!

  2. Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.

  3. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved. 

  4. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  5. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  6. Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.

  7. Preheat oven to 350°F/180°C.

  8. Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional). 

  9. Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).

  10. Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden). 

  11. Brush with melted butter and sprinkle with cinnamon 'sugar'. You can also do this prior to baking for a more 'crusty' result, both work well just depending on your preference so feel free to experiment.

  12. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!). 

  13. Store in an airtight container for up to 5 days.

Recipe Notes

*Coconut butter can be substituted if dairy free or paleo. Just note that your cereal will be less airy (and therefore crunchy). Having said that, still much crunchier than our previous version! 

 

Nutrition Facts
Gluten Free, Grain Free & Keto Cinnamon Toast Crunch Cereal 2.0
Amount Per Serving (40 g)
Calories 172 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 234mg 10%
Potassium 6mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 4g 8%
Vitamin A 4.5%
Calcium 4.5%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

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283 comments

  1. Jaclyn says:

    Can you leave out the artificial sweetener altogether? Looks yummy but I don’t like erithritol and try to leave sugar out when I can as it tends to give me sugar cravings in the long run.

    • Paola says:

      Yes, just keep in mind that because it’s more ‘mealy’ than almond flour, it’ll likely not be as crisp (you can let it cool down and then bake it again for 4-6 minutes to get it extra crisp).

  2. Bernadette Schell says:

    I made these but they weren’t very crunchy. Took out of oven at 8 minutes and there were burnt edges, so I didn’t want to leave them in longer. I followed directions exactly.

    • Paola says:

      Ovens vary quite a bit Bernadette, and you just need to get to know yours a little better for different baked goods! Simple solution is to crank down the temp and cook for longer so they crunch up and dry out rather than burn on the outside and stay mushy inside 😉 xo!

    • Paola says:

      Did you make any subs Kevin? Roll it out thin enough? You can always let them cook then pop them back in the oven for 4-7 mins more (that way they won’t burn!). Otherwise keep in mind that erythritol isn’t like sugar and you cookies will be soggy until it hardens up (anywhere from 1-4 hours depending on the brand). xo!

  3. Michiko says:

    Hey! Made them… Only a 5 serve batch… Had to make another one right away 🙂 I wonder if I can substitute the almond flour with coconut flour… Have you ever done that? Which substitution ratio would you recomend? Thank you!

  4. Ping says:

    Hi Paola, In the video you sprinkled some white powder on the parchment paper and the dough but no mentioned in the recipe instructions. Would you tell me what powder did you use? thanks, Ping

  5. Ping says:

    Questions for you
    How thin the dough that you roll out? What size of the baking sheet do you use?
    What size of the squares? How many squares approximately you’d get?

    • Paola says:

      Hi Ping! I use a standard half sheet baking sheet (i.e. not the professional baking ones). You can divide the dough in two and work in batches, just roll it as thin as you can. In all honesty I didn’t measure the squares and theres no way I would’ve counted them all lol! 😉 xo

  6. Bernadette Schell says:

    Has anyone used coconut flour instead of almond flour? I only have coconut flour and want to try this.

  7. Doris says:

    Love the taste of these! I did encounter one problem: my cereal remained really soft and mushy even after prolonging the baking several times. I had to stop baking them to prevent them from burning on the top. I followed every step and made no alterations, but the only thing I can think of is that I didn’t cream the butter well enough. Could that be the issue?

  8. Justine says:

    Hi! This sounds amazing. What is the difference between using grass fed butter versus regular butter? I want to order to make and am trying to save where I can! Thank you 🙂

    • Paola says:

      Hi Justine! It actually has a very different nutrition profile (vitamin k anti inflammatory properties etc). TBH it’s the one ingredient I do splurge on, but cooking wise you can use both regular or grass fed and it won’t make a difference xo!

  9. Bet says:

    Can I use another sugar substitute? Maybe monk fruit or stevia? And can I make less cuantity less say half of the batch I don’t have enough flour haha I suposse I just have to ajust the rest of the ingredients right?

    • Paola says:

      Hi Bret! Keep in mind that you need an erythritol-based sweetener, so pure monk fruit or stevia unfortunately don’t work here 🙁 xo

  10. Diksha modi says:

    Wow!! This was sooooo good!! The only thing I did different was I used less amount of sugar- 75g instead.. I’d probably go less cause I don’t like it very sweet, and I didn’t even do the post baking brushing with butter and sugar! Also, I didn’t have powdered almond flour- mine was a lil coarse.. but it still turned out sooooo good and crunchy!! Thank you so much for this!!

  11. Anna Rose says:

    The recipes says flax meal can be used in place of xanthan gum – I haven’t got any and I’m hungry! Am I right in thinking flaxseed meal is the same thing? That I have!

  12. Anna Rose says:

    The recipes says flax meal can be used in place of xanthan gum – I haven’t got any and I’m hungry! Am I right in thinking flaxseed meal is the same thing? That I have!

  13. Chantel Douglas says:

    Hello. I followed this recipe exactly. When I try to bake them they would start to burn and were more a chewy texture instead of crispy what could I be doing wrong? I tried to cook them on parchment paper first then tried a silpat mat

    • Paola says:

      Hi Chantel! I can’t tell for sure whats going on without being in the kitchen with you, but it sounds like your oven is running too hot, so your cereal is cooking too quickly (burning and not crisping up). Most ovens are miscalibrated (oven thermometers are about 10 bucks). Also keep in mind that erythritol (swerve) takes a couple hours to crisp up. Hope this helps!

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