This easy Homemade Keto Low Carb Cereal tastes like cinnamon toast crunch but its gluten/grain/dairy/sugar free! Only 6 ingredients!
It’s time to separate the right cereal eaters from the wrong cereal eaters with this one question:
Do you eat cereal with milk OR without it, straight from the BOX?
My answer is 100% STRAIGHT FROM THE BOX. Do not like the soggy breakfast experience that happens when milk snuggles on up to the crispy squares.
HOWEVER, this sugar free cereal? I can actually eat it WITH MILK because, just like the homemade cereal recipe, it stays SO FREAKING CRUNCHY.
When I went back to check, my bowl of low carb breakfast cereal was just hanging out, being it’s spicy-sweet squares of CRUNCHY self.
Internet friends. This might be a bold statement, but I think we have just discovered the BEST low carb cereal.
What cereals are good for Keto Diet?
To my knowledge, there are not a lot of traditional cereals that are low in carbs and on the list of keto diet foods, as many are grain-based and are packed with sugar.
You’d have to opt for some grain free low carb keto granola or sugar free keto low carb granola bars if you wanted a little CRUNCH CRUNCH experience to be all up in your breakfast business.
UNTIL TODAY.
Think of this homemade cereal recipe like my childhood favorite, Cinnamon Toast Crunch, but WITHOUT the grains, gluten or even the SUGAR. It’s like a cereal version of no oats paleo oatmeal!
Ingredients you will need
A lot of the recipes here on the blog are Keto, to suit those of my readers that choose to follow a Keto diet, but also just because low carb recipes can be SO diverse and delicious! Some of my favorite keto breakfast recipes would have to be Keto Low Carb Breakfast Bars, Keto Low Carb Egg Wraps, and now this cereal recipe joins the ranks! To make a batch of this keto cereal recipe easy, you will need a handful of ingredients that are healthy and that align with the Keto diet. This cereal is sweetened naturally and packed with protein for the most delicious and nutritious start to your day! Here’s what you’ll need to round up or grab from the store before getting started:
- Almond Flour
- Coconut Flour
- Monk Fruit Sweetener
- Cinnamon
- Salt
- Egg White
- Coconut Oil
How to make Keto Cereal Recipe
Prepare
Turn on your oven and let it preheat while you work. Line a large cookie sheet with parchment paper and set aside.
Stir
In a large bowl, add the coconut flour, almond flour, some of the monkruit, as well as the cinnamon and salt.
Press
Add in the egg white and coconut oil. Using your hands, press the dough together until everything is well incorporated and you are able to form it into a ball.
Roll and Cut
Take half the dough and roll it between 2 large sheets of parchment paper until it is very thin. Cut the dough into small squares and transfer them to your prepared cookie sheet. Repeat with the remaining cereal dough.
Bake
Sprinkle the rest of the monkfruit evenly over top of the squares and place the pan in the oven. Bake for 5-8 minutes, but watch closely to ensure nothing burns!
DEVOUR
Let the cereal cool COMPLETELY on the pan, then serve and enjoy!
What can I use instead of Monkfruit?
If you’re eating Keto but don’t have monkfruit sweetener or it’s simply not your favorite, you can totally swap it out for something that suits you. In my Homemade Paleo Cinnamon Toast Crunch, I used coconut sugar to sweeten the cereal. In this homemade keto cereal recipe, you can use any keto friendly sweetener you desire, such as swerve or erythritol. If you don’t need it to be Keto, coconut sugar is a great, less refined form of sugar to use!
Top Tips for Making keto cereal
- Roll the dough VERY thin: The thinner you roll the dough, the crispier and more crunchy your cereal squares will be! I recommend rolling it as thin as you can without breaking the dough.
- Cool it COMPLETELY: Don’t be tempted to dive in to a bowl of this tasty cereal until you’re sure it has cooled off all the way. When this cereal cools, it becomes more crispy which is the best way to enjoy it.
- Weigh your flour: When baking with gluten free ingredients, it’s especially important to weigh your flour to guarantee the best result.
How to store this Keto Cereal Recipe
This recipe lasts for up to a couple of weeks when stored properly! I recommend storing it at room temperature in an airtight container. It’s perfect when you need a quick, nutritious breakfast that will keep you full!
Other Recipes You Might Like:
Mediterranean Keto Low Carb Egg Muffins with Ham
Low Carb Sugar Free Keto Blueberry Muffins
Easy Low Carb Keto Breakfast Casserole with Sausage
Mediterranean Low Carb Broccoli Salad
Ingredients
- 1 Cup Almond flour (105g) *
- 1/4 Cup Coconut flour (25g)
- 4 1/2 Tbsp + 2 tsp Monkfruit sweetener, divided
- 2 Tbsp Cinnamon
- 1/4 tsp Salt
- 1 Egg white
- 2 Tbsp Coconut oil, melted
Instructions
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together the almond flour, coconut flour, 4 1/2 Tbsp of the monkfruit, cinnamon and salt until well mixed.
- Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
- Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.
- Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. Repeat with remaining dough **
- Sprinkle the remaining 2 tsp of monkfruit over the squares and bake until they just turn golden brown, about 5-8 minutes. They burn very quickly so watch them closely. Mine were perfect at 6-7 minutes. They will not be crunchy when they come out of the oven.
- Let the squares cool on the pan completely and then DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 5. OLD POINTS: 4
(Per 1/5 of the recipe, about 1/2 cup)
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Moonstar says
Initial review- I had no problem with it being too crumbly. You must use your hands to squeeze it into a ball before rolling it out. Remember to melt the coconut oil before using. I would recommend not using coconut oil that is already liquid. If it is liquid t room temperature, there are probably additives to make it liquid. That may change the nutrition and the texture. I used wax paper to roll it out, as it does not allow the dough to stick. First half of the dough I think I rolled it too thick still. Second half I rolled thinner. With the use of my very thin pancake turner, I was able to pick up several pieces at once and kind of scoot them onto the pan. It was not difficult. I used my fingers to sprinkle the monk sugar that goes on top. Better control and ensures you get all the pieces. Mine almost burned at 5 minutes. I am going to do the second batch at 4 minutes to start, or even lower temp to 425 degrees. It is still warm at this point, so I don’t know how crunchy it gets yet. If this turns out to stay crunchy, I will make a bigger batch next time.
Taylor Kiser says
Looking forward to hearing how it goes!
Clarissa says
When coconut oil is liquid at room temp that means that it has been fractionated, which means the long chain triglycerides, which make the fat solid, have been extracted. Additives are not needed to liquefy it.
MCT means Medium Chain Triglycerides and that is what fractionated coconut oil is.
Don’t be afraid of it, it helps hasten and support ketosis, hooray!!!
Still, good advice to use the correct oil for the recipe! : )
Shirley says
I’m about to make this,sound great.I think it would be a lot easier to cut on top of parchment paper and transfer the whole sheet of parchment with the cut squares onto the cookie sheet,rather than moving the cereal squares one by one or a few at a time.I’ll post after I make them to let you know how it turned out.
Taylor Kiser says
Okay, thank you Shirley! Hope you enjoy!
LINDA L DEAUSEAULT says
I just made these, burnt part of my 1st batch do I lowered the temp to 350 and timed it at 4 mins maybe it’s my oven. Anyway I tested the burnt pieces with a little milk and they tasted ok like cinnamon toast crunch, ant they were the burnt one. I can’t wait for tonight to have a little of the good ones before bed as a snack. The one thing I’ve missed most is my bowl of cereal before bed. Thanks for the recipe ?
Taylor Kiser says
Yay! hope you love!
Theresa says
Do you think it would be possible to use Swerve in this recipe? It’s the only sweetener I’ve been able to use so far.
Thank you in advance !
Taylor Kiser says
I THINK so! But I haven’t tried, so let me know if you do try!
Jeanea says
So I love this recipe….I found that the using a pizza cutter made cutting super easy and alot faster….
Taylor Kiser says
OH MY GOSH SO SMART! Thank you!
Kate says
OMG! SO GOOD! I was a little bit skeptical about how cereal-y this keto cereal would actually be but it was spot on. Had mine with Milkadamia, 10/10 would recommend. Thanks for the recipe!!!
Taylor Kiser says
YAY!!! I am so glad!!!
Angel says
Monkfruit Sugar is a sugar substitute, so you don’t need to substitute it with yet another sugar substitute. It is zero-carb and it’s sweetness comes from an antioxidant, not sugar. https://www.healthline.com/health/food-nutrition/monk-fruit-health-benefits
I will replace it with coconut sugar, and later honey, just to experiment. I do low carb, instead of no carb on certain days, and am just against fooling my body into thinking I’ve taken in a sweet if I haven’t.
Taylor Kiser says
I have a version with coconut sugar 🙂
Gabster says
Hi there! I have a nut allergy unfortunately; what would you suggest as a substitute for the almond flour in this case?
Taylor Kiser says
Hi Gabster! I can’t tell you because recipes are only tested as written. Sorry!
anne shields says
When I make crackers that need to be rolled thin like these cereal squares, I roll them out directly onto a lightly greased, flat cookie sheet. Use wax paper (I recycle cereal box liners, cut open and flattened) on top of dough. Flatten by hand first, then roll with small rolling pin (pizza type). Peel off waxed paper, score into squares and bake. Enjoy!
Taylor Kiser says
Thanks for the tips!
Marie says
We must have the same oven. 🤣Same problem here. Baked @450, as the recipe said to do and at 4 minutes, these were burning and my house was filling with smoke. I came here to see if anyone else had the same issue or if the wrong temp was given for this recipe. I think I ‘ll do it your way next time @350 for 4 minutes.
Kudzi says
I gave this a try using ghee as that is what I had. Amazing how my sugar cravings have gone done as even 3 tbsp of monk fruit in total was too sweet for my palette so if your sweet tooth vanished like mine I’d recommend reducing the sweetener. I didn’t transfer them and baked on the same sheet where they came out fine. I loved the out come nice and crispy. Thanks for the recipe!
Taylor Kiser says
Thanks for the feedback Kudzi! Glad they turned out well for you.