In an effort to satisfy the food cravings of my boyfriend, who is also on the keto diet, I am developing this keto cereal. One of his old habits was to have cereal before bed. The cereal he missed the most was Cinnamon Toast Crunch. This keto cereal definitely looks like cinnamon toast crunch, but I have work to do on getting it lighter. But this keto cereal will still work to have in your cupboards if there's a cereal craving threatening your keto diet.
It definitely supplies the crunch and doesn't go mushy in almond milk. I am not a fan of artifical sweeteners so I added as little as possible. If you don't mind them, it definitely won't hurt to add more in the last step. If you remove the cinnamon, you can use this as a base for other cereals you like.
This keto cereal is a work in progress. I will be updating as I work to remove the nutty flavor and make it less dense.
71% fat, 16% protein, 13% net carbs
4 g net carbs per serving (Serving sizes are small in volume because this is dense!)
4 g fiber, 71% manganese, 20% vitamin B2 and 32% vitamin E
Keto Cereal - Cinnamon Toast Crunch
A crunchy keto cereal that doesn't go mushy in your milk. Add more artifical sweetener as desired, this is not very sweet. A little nutty of flavor, but works for the cereal "CRUNCH".
In a bowl, add almond flour, cream cheese, shredded cheese together.
In microwave, heat for 1 minute on high (watching carefully) until cheeses start to melt.
When mixture is thoroughly mixed, add egg, 1/2 of the cinnamon, 1/2 of the stevia and butter.
Again, work together by hand until egg is mixed evenly. This will be sticky on your hands.
Put a piece of parchment paper covering your cookie sheet. Drop dough on parchment paper.
Using another piece of parchment paper of similar size, roll out your dough into a very thin layer of the thickness you want (ie, the thickness of cinnamon toast crunch).
Remove the top parchment paper. Poke holes about 2" apart evenly spaced all across the surface of the dough with a fork.
Cook at 220F for 40 minutes.
Remove from oven and cut in squares with a pizza slicer into 1/4"-1/2" squares. The dough will still be soft enough to cut, but won't fall apart.
Add back to oven and cook at 250F for 15 minutes. Cooking at the low temperature will allow the cereal to cook, but not burn. Burnt flavors won't taste good in your cereal!
Spread pieces of cereal apart so they don't stick together.
Mix the rest of the cinnamon and stevia together in a bowl.
Toss with cereal pieces until all of the cinnamon and stevia is on the cereal.
Allow to fully cool and cereal will harden. Put in a closed package and enjoy tomorrow morning for breakfast!