Homemade Keto Low-Carb Cinnamon Cereal
This Homemade Keto Low-Carb Cinnamon Cereal is crunchy, warm, and perfect for keto mornings! Easy to make with wholesome ingredients and full of flavor.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Oven
- Cooling rack
Ingredients
- 1 cup almond flour 105g
- 1/4 cup coconut flour 25g
- 4 1/2 tablespoons monk fruit sweetener
- 2 teaspoons monk fruit sweetener
- 2 tablespoons cinnamon powder
- 1/4 teaspoon salt
- 1 egg white from 1 large egg
- 2 tablespoons coconut oil melted
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and a crunchy texture.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a mixing bowl, combine almond flour, coconut flour, 4 tablespoons monk fruit sweetener, cinnamon powder, and salt. Whisk until well blended.
- In a separate bowl, beat the egg white until slightly frothy. Add melted coconut oil and mix well.
- Pour the wet mixture into the dry ingredients and stir until fully combined.
- Transfer the mixture to the prepared baking sheet and spread into an even layer, not too thick.
- Bake for 15-20 minutes, until edges are golden brown and the center is firm.
- Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Once cooled, break the cereal into bite-sized pieces. Store in an airtight container for up to a week.
Notes
- For vegan option, substitute egg white with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Adjust sweetness by varying monk fruit sweetener according to taste.
- Store cereal in an airtight container at room temperature for up to one week to maintain crunch.