Cinnamon (Ke)toast Krunch

Confession: I missed cereal. I loved getting cinnamon toast crunch, cheerios, honey bunches, whatever really, filling the bowl to the brim, then dousing it with milk and unabashedly inhaling the entire thing.Cinnamon Keto Krunch Insta.png

Granted, this may have played a large part in my weight problem, but still. I love me some cereal.

After two months of being on keto and having some variation of “eggs and _____” for breakfast, and coming across this awesome post on Reddit, I decided to try making my own cereal!

Result: Success! I would like to work on adding a tad more crunch factor, but my GOODNESS is the flavor there. It tastes pretty much exactly how I remember it/how it should. To be fair, hard to go wrong with (fake) sugar and cinnamon. This absolutely satisfies my want for a cold, cereal, breakfast.

closeup 2
It’s so goooood

Also I can’t figure out how to title this. Cinnamon Ketoast Krunch? Cinnamon (ke)toast Crunch? Keto Toast Krunch?

 

Seriously though. SO happy to be able to have a bowl of cereal again! I’ve also heard of doing something similar with pork rinds…sounds weird but I think I might have to try just because I know it’ll be so crunchy.

Servings: 10 (34g, or ~3/4 cup)

Ingredients:

CEREAL:

  • 192g almond flour
  • 1/2 tsp cornstarch (or xanthan gum, potato starch, etc)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 80g butter
  • 3 1/2 TBSP truvia (or whatever is equivalent to 1/2 granulated sugar is for you)
  • 1 egg

TOPPING:

  • 28g butter
  • 2 TBSP truvia
  • 2 tsp ground cinnamon

Directions:

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

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

  3. Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (not thoroughly smooth) – normal and okay! 20180226_115908

  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.20180226_120347

  5. Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days. I found 2 hours was just fine (ran some errands, came back, finished baking).

  6. Preheat oven to 350°F.

  7. Roll out the dough between two pieces of parchment paper until nice and thin. Cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional). I had trouble finding the optimal thin-ness. I think somewhere between the accidental-paper-thin of one end to the probably-sliiiightly-too-thick of the other would be perfect.

  8. 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).

  9. 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). I had them in for 12, and for the side that was super thin it worked great – for the thicker end they still baked, but didn’t get crispy/crunchy.

    20180226_135556
    Too much cinnamon on the bottom right. Not burnt, just dark

     

  10. 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. I did it prior to baking them because I wanted more of a crust.20180226_142053

  11. 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!). Store in an airtight container for up to 5 days.

     

Yay, we have cereal! Now pour yourself a bowl and ENJOY that delicious, cinnamon-y bite!

Nutrition Info:  (serving=34g or ~3/4 cup)

  • calories: 200
  • net carb: 2.5g
  • fat: 18.2g 
  • protein: 4.8g

Cinnamon (Ke)Toast Krunch

  • Servings: 10
  • Difficulty: easy
  • Print

This cereal is easy to make, tastes like cinnamon sugar, and will leave you reaching for another bowl!

Ingredients:

CEREAL:

  • 192g almond flour
  • 1/2 tsp cornstarch (or xanthan gum, potato starch, etc)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 80g butter
  • 3 1/2 TBSP truvia (or whatever is equivalent to 1/2 granulated sugar is for you)
  • 1 egg

TOPPING:

  • 28g butter
  • 2 TBSP truvia
  • 2 tsp ground cinnamon

Directions:

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

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

  3. Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (not thoroughly smooth) – normal and okay!

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

  5. Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days. I found 2 hours was just fine (ran some errands, came back, finished baking).

  6. Preheat oven to 350°F.

  7. Roll out the dough between two pieces of parchment paper until nice and thin. Cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional). I had trouble finding the optimal thin-ness. I think somewhere between the accidental-paper-thin of one end to the probably-sliiiightly-too-thick of the other would be perfect.

  8. 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).

  9. 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). I had them in for 12, and for the side that was super thin it worked great – for the thicker end they still baked, but didn’t get crispy/crunchy.

  10. 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. I did it prior to baking them because I wanted more of a crust.

  11. 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!). Store in an airtight container for up to 5 days.

     

Yay, we have cereal! Now pour yourself a bowl and ENJOY that delicious, cinnamon-y bite!

Nutrition Info: (serving=34g or ~3/4 cup)

  • calories: 200
  • net carb: 2.5g
  • fat: 18.2g 
  • protein: 4.8g
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s