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Keto Cinnamon Toast Crunch Cereal

Keto Cinnamon Toast Crunch is a keto copycat recipe that turns a favorite sugary breakfast into a low carb cereal you won’t be able to get enough of!

Keto Cinnamon Toast Crunch Cereal has become the most popular breakfast in my house this past month.

Keto breakfast has been the thing I’ve struggled with the most. Eggs are keto, of course, but they aren’t something I love to eat enough daily and mornings are crazy in my house, with me getting ready for work and the kids ready for school. That leaves little time to pull together some decadent breakfast most days.

Even more than that, my kids have mourned the loss of their favorite breakfast foods, most particularly the sugary, processed cereal. I don’t keep my kids on a strict keto diet but try to keep the overly processed, sugar and carb-filled foods out of the house completely.

Which, unfortunately, included most of their favorite cereals. I’ve been playing around with different keto breakfasts, like the chocolate chip waffles I shared the other day, and while the kids are a big fan, it didn’t stop them from begging for a box of sugary cereal every time we went to the store.

That’s how I ended up making this Keto Cinnamon Toast Crunch Cereal, a keto copycat of the sugary and addictive Cinnamon Toast Crunch cereal. While this keto cinnamon cereal isn’t loaded with all the sugar, it’s just as addictive!

My kids LOVE this Keto Cinnamon Toast Crunch Cereal and have officially stopped begging for a box of cereal whenever we go to the store because they love this just as much. 

If I’m being completely honest, I love this keto cereal as much as they do and often find myself eating a bowl at least once or twice a week.

Keto Cinnamon Toast Crunch Cereal is easily made ahead. I often make a large batch on the weekends, enough for everyone to eat several times throughout the week. Then this keto cereal becomes just as easy to enjoy in the morning as the boxed alternative. Since the dough must chill for several hours, I tend to make that in the morning and then finish the recipe in the evening.

If you’re looking for an easy keto breakfast, definitely give this keto cinnamon crunch cereal a try!

How To Make Keto Cinnamon Toast Crunch Cereal:

Step 1. In a bowl, combine melted butter and Swerve. Mix well.

Step 2. Add in egg yolk and mix until creamy.

Step 3. Mix in the rest of the dry ingredients. Beat on high until completely combined.

Step 4. Place the dough on parchment paper and refrigerator for several hours.

Step 5. After several hours, remove dough from the fridge and preheat oven to 350 degrees.

Step 6. Roll the dough into a rectangular shape between two pieces of parchment paper.

Step 7. Use a pizza cutter or knife to cut the dough into small squares.

Step 8. Use a fork to poke the center of each piece.

Step 9. Lay on baking sheet and bake for 10 minutes.

Step 10. Baste with melted butter.

Step 11. Combine cinnamon and swerve brown sugar substitute in a separate bowl. Then sprinkle the mixture over the butter on the dough.

Step 12. Return to the oven for 1-2 minutes. Then remove to cool.

Step 13. Once cool, serve immediately or store in the fridge.

Enjoy!

What variations can I make to this Keto Cinnamon Crunch Cereal?

If you have a preferred confectioners sugar or brown sugar substitute, you may use that. Any other adjustments could change the consistency and texture of the recipe.

How should I store this keto cereal?

Keto Cinnamon Toast Crunch can be stored in the fridge in an airtight container. As mentioned, I usually make enough on the weekend to last the entire week and store it in the fridge this way.

Now, remember to save this recipe on Pinterest for later 🙂

Keto Cinnamon Toast Crunch Cereal

Keto Cinnamon Toast Crunch Cereal

Ingredients

  • ●       ¼ c Swerve confectioners sugar substitute
  • ●       3 tbsp Melted butter unsalted
  • ●       ¾ c Almond flour
  • ●       ½ tsp Baking powder
  • ●       Pinch of salt
  • ●       ¼ tsp Xanthan gum
  • ●       1 Egg yolk

Topping:

  • ●       1 tbsp Melted butter unsalted
  • ●       1 tsp Cinnamon
  • ●       2 tbsp Swerve brown sugar substitute

Instructions

  1. In a mixing bowl, combine 3 tbsp of melted butter with ¼ c of the Swerve confectioners sugar substitute. Combine well.
  2. Add in the egg yolk, and mix until creamy.
  3. Mix in the almond flour, baking powder, salt, and xanthan gum. Beat on high until completely combined.
  4. Place the dough onto a sheet of parchment paper, and place in the fridge for several hours.
  5. Remove the dough from the fridge, and preheat the oven to 350 degrees.
  6. Roll the dough out between two pieces of parchment paper into a rectangular shape.
  7. Use a pizza cutter or sharp knife to cut the dough into square pieces.
  8. Pierce the center of each square pierce with a fork.
  9. Bake for 10 minutes or until browned and a bit crispy.
  10. Baste the cooked dough with 1 tbsp of melted butter.
  11. Combine 1 tsp of cinnamon with 2 tbsp of Swerve brown sugar substitute, and sprinkle the mixture over the cooked dough.
  12. Place the baking sheet back into the oven for another minute or two, and then remove to cool.
  13. Once cool, serve immediately with unsweetened almond milk, or store in an airtight container in the fridge.

Check out these other keto breakfast recipes:

  • Keto Vanilla Blueberry Waffles – An easy, light keto waffle recipe that will become a Sunday morning breakfast staple or even special breakfast-for-dinner nights!

Keto Cinnamon Toast Crunch Cereal

Keto Cinnamon Toast Crunch Cereal

Ingredients

  • ●       ¼ c Swerve confectioners sugar substitute
  • ●       3 tbsp Melted butter unsalted
  • ●       ¾ c Almond flour
  • ●       ½ tsp Baking powder
  • ●       Pinch of salt
  • ●       ¼ tsp Xanthan gum
  • ●       1 Egg yolk

Topping:

  • ●       1 tbsp Melted butter unsalted
  • ●       1 tsp Cinnamon
  • ●       2 tbsp Swerve brown sugar substitute

Instructions

  1. In a mixing bowl, combine 3 tbsp of melted butter with ¼ c of the Swerve confectioners sugar substitute. Combine well.
  2. Add in the egg yolk, and mix until creamy.
  3. Mix in the almond flour, baking powder, salt, and xanthan gum. Beat on high until completely combined.
  4. Place the dough onto a sheet of parchment paper, and place in the fridge for several hours.
  5. Remove the dough from the fridge, and preheat the oven to 350 degrees.
  6. Roll the dough out between two pieces of parchment paper into a rectangular shape.
  7. Use a pizza cutter or sharp knife to cut the dough into square pieces.
  8. Pierce the center of each square pierce with a fork.
  9. Bake for 10 minutes or until browned and a bit crispy.
  10. Baste the cooked dough with 1 tbsp of melted butter.
  11. Combine 1 tsp of cinnamon with 2 tbsp of Swerve brown sugar substitute, and sprinkle the mixture over the cooked dough.
  12. Place the baking sheet back into the oven for another minute or two, and then remove to cool.
  13. Once cool, serve immediately with unsweetened almond milk, or store in an airtight container in the fridge.

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