CINNAMON CRUNCH CEREAL



I have many childhood memories around food, but one of the most prominent is grabbing a big bowl of crunchy cinnamon cereal while I did my homework or watched TV after school. Since that cereal happens to be one of the most popular in America, I know I’m not the only one who misses it on the keto lifestyle. So I created this recipe for a homemade, keto-friendly version! I hope it conjures up some memories for you like it does for me every time.

SERVING SIZE

1 cup

PER SERVING

446 calories

39 g fat

26 g total carbs

7 g net carbs

16 g protein

MAKES 6 SERVINGS

3½ cups (14 ounces) blanched almond flour

½ cup erythritol 2 teaspoons ground cinnamon

½ teaspoon sea salt 2 large eggs, beaten

1 teaspoon vanilla extract

CINNAMON COATING

½ cup erythritol

1 tablespoon ground cinnamon

2 tablespoons coconut oil, melted

HOW TO MAKE: 

  1. Preheat the oven to 350°F.
  2. In a large bowl, stir together the almond flour, erythritol, cinnamon, and sea salt. In a small bowl, whisk together the eggs and vanilla.
  3. Add to the flour mixture and mix well until a dough forms.
  4. Place the dough between two large greased pieces of parchment paper, at least 20 × 14 inches in size. Use a rolling pin to roll the dough out into a very thin rectangle, about 1/16 inch thick. It will tend to form an oval shape, so just rip off pieces and reattach to form a more angular shape. You can split the dough into two or more smaller batches if you can’t get it to roll thin enough between your 20 × 14-inch pieces of parchment, or don’t have a pan that large.
  5. Place the bottom piece of parchment paper onto an extra-large baking sheet, at least 20 × 14 inches in size (or two 10 × 14-inch pans, if you’ve split your dough into smaller batches).
  6. Cut the dough into ½-inch-wide strips. Rotate the pan 90 degrees and cut the dough strips into ½-inch-wide strips again, so you are left with ½-inch squares. You don’t need to separate the squares; just cutting the dough is sufficient.
  7. Transfer the pan(s) to the oven and bake for 8 to 12 minutes, until golden brown and crispy.
  8. Meanwhile, make the cinnamon coating: In a large zip-seal bag, combine the erythritol and cinnamon and shake to mix.
  9. When the cereal is finished baking, remove from the oven and cool at room temperature to crisp up.
  10. Brush the cereal on both sides with melted coconut oil. Then break apart the squares and add to the bag with the cinnamon-erythritol mixture. Shake to coat. Store in an airtight container in the pantry.
TIPS & VARIATIONS

• If you prefer to save time or avoid a mess, you can mix the dough in a food processor.

• To make sure the cereal gets crunchy enough, roll out the dough evenly and uniformly, and bake until golden brown (baking time will vary significantly based on how thinly you roll out the dough). If the dough isn’t rolled out evenly, some pieces may brown faster than others.

• Serve cinnamon crunch cereal with unsweetened almond milk or coconut milk.

 

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