This delicious low carb cinnamon cereal is the perfect way to start the day! An easy breakfast recipe that is sugar free, keto friendly, and gluten free!
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As I'm sure you're aware, I'm a HUGE fan of Carolyn Ketchum - the author behind the low carb blog All Day I Dream About Food. I've reviewed many of her books and tried dozens of her recipes - and I'm always impressed. So when her latest book - Easy Keto Breakfasts - was published - I couldn't wait to try out some of the recipes!
There are SO many dishes that I want to try. Here are some highlights: Bacon Gravy, Omelet Waffles, Eggs Benedict Casserole (I'll be making this one next!!!), Deep-Dish Cream Cheese Pancake, Chocolate Hazelnut Swirl Muffins, Strawberry Skillet Breakfast Cake, Pecan Pie Energy Bars - the list goes on and on!
But the recipe that stood out most for me was the low carb cinnamon crunch cereal. Because I REALLY miss cereal in the mornings. I miss cereal as much as I miss bread and pizza. Plus, the recipe looked super easy and I already had all the ingredients!
How to Make Cinnamon Cereal
Combine almond flour, unsweetened coconut flakes (or flaxseed meal), low carb sweetener (I used granular Swerve), ground cinnamon and salt together in a food processor.
Add some cold butter, and pulse until fully mixed. Spread the mixture on a baking sheet lined with a silicone mat, then place another silicone mat (or parchment paper) over the top and use a rolling pin to flatten the mixture and press it together.
Remove the top mat then bake in a preheated oven for 20 minutes or until golden brown - it will still be soft at this point, but will crisp up as it cools.
Let cool completely then break into small chunks and store in an airtight container.
Note: Carolyn's original recipe includes a cinnamon sugar topping that is sprinkled on as soon as the cereal has finished baking. I accidentally missed out this step (whooops!) in my excitement, but the final result was still excellent and seriously tasty. And perfectly sweet enough for my tastes!
To serve, you can enjoy a handful as a snack, or (as shown here) with some unsweetened almond milk.
📖 Recipe
Low Carb Cinnamon Cereal
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 300F.
- Combine the almond flour, coconut flakes, sweetener, cinnamon and salt together in a food processor.
- Add the cold butter, and pulse until fully mixed.
- Spread the mixture on a baking sheet lined with a silicone mat, then place another silicone mat (or parchment paper) over the top and use a rolling pin to flatten the mixture and press it together.
- Remove the top mat then bake for 20 minutes or until golden brown - it will still be soft at this point, but will crisp up as it cools.
- Let cool completely then break into small chunks and store in an airtight container.
Nutrition
Notes
Serve with unsweetened almond milk.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
LAura Brehmer says
Hi, tried this but it never got crunchy. I used coconut flakes and a food processor but the texture is still like a cheesecake crust. I even put it back in the oven later thinking maybe it would dry it out. It didn't bind together at all. What is wrong that it would turn out like this?
Georgina says
Oh weird! I confess I only tried making it once and it turned out perfectly! Let me chat to Carolyn - who created the recipe - and get back to you! Georgina
Michele says
This might sound like a silly question, but you never say whether to take the top mat off of the mixture after it’s been spread out, before baking....so on or off????????♀️?
Georgina says
Yes you take the top mat off. I will add that to the instructions - thank you!