Keto Cinnamon Crunch Cereal
If you miss that irresistible cinnamon-sugar crunch of classic breakfast cereal, this keto cinnamon crunch cereal is about to become your new obsession.
It bakes up into golden, buttery little squares with a warm vanilla-cinnamon aroma and a crisp bite that stays satisfying in milk. Just like my homemade chai concentrate, this is the one essential that I like to batch-make and use for weeks.
Making staples from scratch is my newest obsession, and recently, I made a big batch of homemade coconut cream and Latik from some fresh coconuts that I got my hands on.
I still had some coconut flour leftover which I wanted to put to use, this making breakfast cereal from scratch was the first thing that came to my mind!
Quick Look
- 🔪Prep time: 15 minutes.
- ⏲️Cook time: 10-12 minutes.
- 👪 Servings: 6
- 📋Main ingredients: Almond flour, coconut flour, butter, cinnamon.
- ♨️Cooking method: Combine flours with sweetener and butter 🡢 roll into a dough 🡢 roll out into a sheet 🡢 cut into squares 🡢 sprinkle cinnamon sweetener 🡢 bake until crispy.
- ⭐Difficulty: Medium
- 🥣Serving ideas: Pair the keto cinnamon crunch cereal with unsweetened homemade almond milk, over Greek yogurt, sprinkled on chia pudding, or as a crunchy snack straight from the container.
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What's So Great About the Recipe?
- It has that perfect cinnamon-sugar flavor is is suitable for those on a keto diet too!
- It cooks up super quickly, which makes it perfect to batch-make over the weekend.
- It doubles up as a topping for yogurt, smoothie bowls, and desserts. I love it with my homemade coconut yogurt!
Recipe Ingredients
Almond flour: Use finely blanched almond flour for the perfect cereal-like crispy texture.
Coconut flour: For extra flavor and texture. I used it to make my Feuilletine flakes too!
Butter: Salted butter works best. Keep the butter cold so it rubs into the flours like a streusel, creating tiny pockets that bake up crisp and flaky.
Cinnamon + vanilla: Choose fresh, fragrant cinnamon and the best quality vanilla extract you can find.
Monkfruit sweetener: I opted for monkfruit sweetener here. You can use Stevia too, or even brown sugar if you don't want to keep it keto-friendly. I used brown sugar specifically while making my stewed apples and that caramel-like flavor is just next level.
See recipe card for quantities.
Substitutions & Variations
- Instead of butter, try coconut oil (solid, cold) to make the keto cinnamon crunch cereal dairy-free.
- You can also use a blend of other warm spices like nutmeg or clove in addition to the cinnamon to lend some fall flavor and warmth to the cereal. I like to add my homemade orange zest too!
- Instead of vanilla extract, try vanilla bean paste for a deeper, bakery-style aroma. Sometimes, I skip the vanilla and add a dash of my homemade gingerbread syrup instead.
How to Make Keto Cinnamon Crunch Cereal
Step 1: In a bowl, combine coconut and almond flour along with vanilla, cinnamon, monk fruit sugar and cold butter.
Step 2: Use your fingers to combine this into a coarse, crumbly mixture.
Step 3: Place on a plastic sheet, top with another layer of plastic and roll into a ¼ inch thick sheet using a rolling pin.
Step 4: Remove the top layer of plastic and cut 1 inch squares using a sharp knife. Poke holes in each of them using a fork.
Step 5: In another bowl, combine the remaining monk fruit sweetener with cinnamon.
Step 6: Sprinkle this mixture generously all over the sheet. Pop it in an oven preheated at 450°F for about 6-7 minutes or until they look slightly golden brown.
Step 7: Get them out, allow them to cool down completely and then gently remove them from the sheet.
Step 8: Use immediately or store in an airtight container at room temperature.
💭Top Tip
Watch the oven like a hawk during the last 1–2 minutes. At 450°F, the difference between 'perfectly golden and crisp' and 'too dark and bitter' happens fast.
Tips & Tricks to Nail the Recipe
- Work quickly with cold butter. If the mixture starts feeling greasy, chill it for 10 minutes before rolling.
- Roll evenly to about ¼ inch so the squares bake at the same rate and don’t burn at the edges.
- Poke holes consistently- this helps steam escape and encourages a crisper, more even bake.
- Pull the tray when the edges are just turning golden, then let residual heat finish the job as it cools.
- Let the cereal cool completely before lifting. It firms and crisps as it cools, and handling it warm can cause crumbling.
- If you're not on a keto diet, you can skip the monkfruit sweetener and use brown sugar or some homemade date sugar to sweeten the cinnamon crunch cereal. Sometimes, I use my date caramel sauce to sweeten the cereal when I'm having it with milk.
How to Serve Keto Cinnamon Crunch Cereal
Enjoy this crispy keto cinnamon crunch cereal in a bowl with cold plant based milk of your choice, or layer it over Greek yogurt with a few berries or olive oil caramel sauce for a cinnamon-parfait vibe.
I absolutely love teaming it up with a bowl of Greek yogurt, some roasted strawberries or a generous drizzle of my homemade golden syrup or spiced orange honey.
Troubleshooting and FAQs
These cereal squares are delicate right out of the oven and will crisp up significantly as they cool. If you try to remove them too soon, they'll end up crumbling.
To make sure the cereal is crunchy, roll it thin and bake until lightly golden at the edges. You can also spread the squares back on the tray and re-bake at 325°F for 5–8 minutes to dry them out gently.
Store it in an airtight container at room temperature once it’s completely cooled, and keep it away from humidity. If it softens over time, a quick 3–5 minutes in a 300°F oven (then a full cool) will refresh the crunch.
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If you tried this keto cinnamon crunch cereal or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Keto Cinnamon Crunch Cereal
Ingredients
- 1.5 cups almond flour
- ½ cup coconut flour
- ¼ cup butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1.5 teaspoon monkfruit sweetener
Instructions
- In a bowl, combine coconut and almond flour along with vanilla, cinnamon, monk fruit sugar and cold butter.
- Use your fingers to combine this into a coarse, crumbly mixture.
- Place on a plastic sheet, top with another layer of plastic and roll into a ¼ inch thick sheet using a rolling pin.
- Remove the top layer of plastic and cut 1 inch squares using a sharp knife. Poke holes in each of them using a fork.
- In another bowl, combine the remaining monk fruit sweetener with cinnamon.
- Sprinkle this mixture generously all over the sheet. Pop it in an oven preheated at 450°F for about 6-7 minutes or until they look slightly golden brown.
- Get them out, allow them to cool down completely and then gently remove them from the sheet.
- Use immediately or store in an airtight container at room temperature.
Notes
- Work quickly with cold butter. If the mixture starts feeling greasy, chill it for 10 minutes before rolling.
- Roll evenly to about ¼ inch so the squares bake at the same rate and don’t burn at the edges.
- Watch the oven like a hawk during the last 1–2 minutes. At 450°F, the difference between 'perfectly golden and crisp' and 'too dark and bitter' happens fast.
- Pull the tray when the edges are just turning golden, then let residual heat finish the job as it cools.
- Let the cereal cool completely before lifting. It firms and crisps as it cools, and handling it warm can cause crumbling.
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