Paleo & Keto Cinnamon Toast Crunch

July 25, 2019 by Dr. Kyle Varner in Recipes

This was by far my most favorite breakfast when I was a kid (most people would probably agree with me, right?). Delicious cinnamon toast crunch truly brings back some fantastic childhood memories. A bowl of crunchy, cinnamon-flavored cereal with some milk definitely sounds like a huge no-no while on a keto diet, doesn’t it? I thought so too.

For a while now, I’ve been trying to re-create the original recipe with some regular, low-carb substitutes. The results weren’t really good. In most cases, I would end up with soggy pieces of dough that had nothing to do with the real thing I was used to. Naturally, the store-bought cinnamon toast crunch is loaded with artificial flavors and colors (along with highly processed carbs) I never expected in a homemade version. I just wanted to create the closest thing I could possibly get. Up until recently, I thought I would definitely have to give up my favorite breakfast option and replace it with some of my regular low-carb morning recipes.

However, just when I was about to give up, a friend of mine shared this recipe with me. I was a bit skeptical but I decided to give it a try. And, it was fantastic! The unique cinnamon flavor, a fantastic crunchy texture…everything I remember eating as a kid! I couldn’t believe I can finally enjoy a bowl of cinnamon toast crunch that’s keto (and even paleo) friendly!

I want to share this beautiful recipe with all of us who grew up on this delicious, crunchy cereal! Serve with a bowl of cold, unsweetened almond milk and enjoy! 

Print Recipe

Paleo & Keto Cinnamon Toast Crunch

Nutrition information per serving: Protein: 0.6g, Total Carb: 3.3g, Dietary Fiber: 1.9g, Net Carb: 1.4g, Total Fat: 16.9g

Prep Time20 mins

Total Time30 mins

Servings: 10

Calories: 182kcal

Ingredients

• 2 cups almond flour
• ½ tsp cornstarch
• 2 tsp cinnamon powder
• ½ tsp baking soda
• ¼ tsp salt
• 6 tbsp butter
• 6 tbsp erythritol
• 1 egg

Instructions

• In a medium bowl, combine together almond flour, cornstarch, baking soda, and salt. 
• In another bowl, cream butter with an electric mixer on medium speed. Add erythritol and egg. Beat well until fully incorporated. 
• Add dry ingredients and mix until a smooth dough has been formed. Wrap the bowl with a piece of cling film and refrigerate for 1 hour. 
• After about an hour, remove the dough from the refrigerator and knead several times. Roll out between two pieces of parchment paper until completely smooth and thin. Using a ruler, cut the dough into approximately equal squares. Poke each square with a fork and carefully transfer to a baking sheet. Optionally, brush with some melted butter and sprinkle with xylitol (or xylitol mixed with some ground cinnamon). Place in the freezer for 10-15 minutes before baking.
• Meanwhile, preheat the oven to 350°F. Remove chilled dough from the freezer and bake for 10-12 minutes or until golden brown.
• When done, remove from the oven and cool for at least 4 hours. It might take a while for the sweetener to harden up.
• Serve with some unsweetened almond milk and store the rest in an air-tight container.