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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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October 6, 2018

Low Carb Cinnamon Crunch Cereal

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

39.6Kshares

No, it’s not a dream. Low carb cereal really does exist! This easy keto Cinnamon Crunch Cereal is a delicious grain free and sugar free breakfast option. Perfect for busy mornings. Instructional video included.

Easy low carb cereal in a red bowl with cream being poured into it.

It was time to give this well loved low carb cereal recipe an update. This post was first published in December 2o13 but I decided it was time to update the recipe, the photos, and even add a video to show you just how easy it is to make.

It’s no secret that diet, exercise and fitness are very important to me. It’s truly the whole reason for this blog. I love being creative in the kitchen and playing around with my ingredients, certainly. But more than that, I love knowing that my recipes are helping those of you on a weight-loss or health journey find your love of food again. Because food is fuel, but it’s also happiness and comfort. A healthy diet shouldn’t be about deprivation because that inevitably leads to failure. We are so much more likely to succeed when we love what we eat.

Big pan of keto cereal before it's broken up into pieces

Giving up cereal on a keto diet can be difficult for a lot of people. I get that, it’s a convenience food most of us grew up with. There’s nothing easier than pouring some cereal out of a box, adding some milk, and going on your merry way.

Well, you really don’t have to give that up at all. This low carb Cinnamon Crunch cereal proves that beyond a shadow of a doubt. And it’s remarkably easy to make too. Perhaps not quite as easy as pouring your cereal from a box but it’s close.

Low carb cinnamon crunch cereal in a glass jar with two cinnamon sticks

How To Make Low Carb Cereal

This easy cinnamon crunch has been a reader favorite for a long time and with good reason. You only need 5 simple ingredients:

  1. Almond flour
  2. Shredded coconut or flax seed meal
  3. An erythritol based sweetener
  4. Cinnamon
  5. Butter

The recipe takes no eggs, which I know many people appreciate. It relies entirely on the butter, sweetener, and almond flour to set and crisp up. The sweetener is important here as erythritol based sweeteners, like Swerve, are best for a truly crispy cereal.

You could cut it into nice little squares if you so choose, but that’s an extra and unnecessary step, in my opinion. You can simply break the cereal into bite sized pieces with your hands.

But you absolutely must make sure to let the cereal cool completely before breaking it up. When you first take it out of the oven, it will be quite soft and it only becomes crispy as it cools.

Low carb cereal in a bowl with a colorful napkin underneath

Can you have cereal on a low carb diet?

Well now you can! You actually have a lot more options than you think. I’ve made quite a number of keto cereal and granola recipes and they are all delicious.

When it comes to crunchy keto cereal, you can make it with nuts, pork rinds, coconut, nut butter, nut flour, sunflower seeds, hemp seeds, chia seeds, and so on. Some recipes require eggs to help bind the the cereal together, and others don’t. You can make them into flakes or just leave them chunky like granola. You can even make low carb hot cereal for a comforting breakfast on a cold day.

There are so many wonderful options and they are usually quite easy to make. And many of them can be stored for up to a few weeks without issue. I like to store mine in glass mason jars on the counter and my kids love being able to pour themselves a bowl of low carb cereal in the mornings.

This is keto convenience food at its finest.

Keto Cinnamon Crunch Cereal Recipe

Want more delicious low carb cereal recipes?

Peanut Butter Power Granola

Chocolate and Orange Spiced Granola

Banana Nut Hemp Seed Cereal

Coconut Cacao Nib Granola

Chocolate Crunch Cereal

Breakfast Crunch Cereal

4.78 from 27 votes
Keto Cinnamon Crunch Cereal Recipe
Print
Low Carb Cinnamon Crunch Cereal
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

No, it's not a dream. Low carb cereal really does exist! This easy keto Cinnamon Crunch Cereal is a delicious grain free and sugar free breakfast option. Perfect for busy mornings.

Course: Breakfast
Cuisine: American
Keyword: low carb cereal
Servings: 6 servings
Calories: 257 kcal
Ingredients
Cereal:
  • 1 cup almond flour
  • 1/2 cup shredded coconut OR flax seed meal
  • 1/3 cup Swerve Sweetener
  • 2 tsp ground cinnamon
  • 6 tbsp butter chilled and cut into small pieces
Cinnamon Sugar Topping:
  • 1 tbsp Swerve Sweetener
  • 1/2 tsp ground cinnamon
Instructions
  1. Preheat oven to 300F and line a baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the almond flour, coconut, sweetener and cinnamon. Pulse a few times to combine.

  3. Scatter butter pieces over mixture and pulse until it resembles coarse crumbs.
  4. Spread on prepared pan and cover with another sheet of parchment or waxed paper. Use a rolling pin and/or your hands to press down firmly so that the cereal sticks together. Remove the top sheet of paper. Bake 20 to 30 minutes or until golden brown. 

  5. While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal immediately after removing from oven.

  6. Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.

Recipe Video

Nutrition Facts
Low Carb Cinnamon Crunch Cereal
Amount Per Serving (1 serving = about 1/2 cup)
Calories 257 Calories from Fat 221
% Daily Value*
Fat 24.5g38%
Carbohydrates 6.5g2%
Fiber 3.4g14%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Breakfast, Gluten Free, Low Carb Tagged With: almond flour, cinnamon, coconut

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Cassandra says

    December 26, 2013 at 2:59 pm

    Whoa em gee, you don’t know how badly I needed this particular recipe at this particular point. Worn down by Christmassiness, I’d been eating my parents’ Cinnamon Life cereal for the last couple days which, for various reasons, is a terrible idea for me. AND I HAVE THE INGREDIENTS FOR YOUR CEREAL. It’s a boxing day miracle, for real. Thank you for what you do.

    Reply
    • brittany says

      November 21, 2014 at 12:41 pm

      Haha I love when the stars align and I have all the ingredients on hand for something I’ve been craving/need a healthier alternative for.

      Reply
  2. Karin says

    December 26, 2013 at 10:13 pm

    PERFECT!! I have been looking for something crunchy and sweet to put on top of my homemade Greek style yogurt for a low carb breakfast, (replacing high carb granola) this is it!! Thank you.

    Reply
  3. maria says

    December 27, 2013 at 12:12 am

    Hi Carolyn

    I am thankful for you and for Maria Emmerich as well. Your biscotti recipe and a few others make my low carb life possible and enjoyable. Maria E’s bread with psyllium recipe is another that keeps me happy and healthy. Thank you both. My life is revolutionized in these past 2 years and I couldn’t have sustained low carb eating without you. Your almond tea cake recipe was my first venture into almond flour and erythritol, etc—low carb cooking and eating would just be too drab and boring for me without your recipes.

    Blessings and thanks,

    (I do leave out the fat in your biscotti recipe and add another egg instead — because I like the texture better,, not because I’m anti-fat. The biscotti are perfect this way I think–both in prep and in taste )

    another Maria

    Reply
    • Carolyn says

      December 27, 2013 at 6:17 am

      Interesting tip about the biscotti, Maria. I need to try that!

      Reply
      • Laura says

        June 25, 2017 at 2:00 pm

        Can you tell me the best way to store this and typically how long it stays good? Also, what is the serving size? Can’t wait to try it. I have been struggling with quick breakfasts and miss cereal. I am down almost 30 pounds but breakfast seems to have been the hardest to deal with.

        Reply
        • Carolyn says

          June 27, 2017 at 8:32 pm

          Best way to store is on your counter and it should last for a few days.

          Reply
    • Victor says

      September 19, 2019 at 9:17 am

      What size ramikins are pictured above?

      Reply
      • Carolyn says

        September 19, 2019 at 3:03 pm

        4 ounces but that’s only for show.

        Reply
  4. Jamie says

    December 27, 2013 at 4:54 pm

    My daughter loves cereal, but I rarely let her have it because it jacks her blood sugar like crazy, and is rarely filling enough. This is low carb enough that if she likes it, I can fill her up with other stuff, too, while letting her have the cereal she so badly wants. I was just admonished by the nutritionist at her endocrine clinic for letting her often have a nutritionally vacant breakfast (toaster waffles; we get so busy in the morning! I need to be better at pre-prep).

    Also, I wanted to let you know what a fabulous addition your recipes were to our Christmas. I made the orange spritz cookies which were well received by those with diabetes, my gluten free friends, and everyone! I made them Christmas Eve. Christmas morning, I made your apple coffee cake and it was fab along with eggs, sausage and fruit. Thank you so much!

    Reply
    • Carolyn says

      December 27, 2013 at 7:24 pm

      So glad to hear it. Before I had diabetes, I always found cereal filling at the time, and then an hour later I would be starving! So I feel for your daughter.

      Reply
    • Sandy says

      September 7, 2015 at 10:40 am

      While the flavor is great, my cereal didn”t crisp up it is soft and crumbles. What did I do wrong? my daughter desperately wants some kind of cereal but something went wrong.

      Reply
      • Carolyn says

        September 7, 2015 at 10:51 am

        Are you in a humid area? Did you use almond flour or almond meal? What kind of sweetener?

        Reply
      • Beth says

        April 13, 2017 at 4:20 pm

        I just made this cereal and had the same problem–just crumbles apart! Wondering what went wrong… used almond flour and flaxseed meal as specified, and let it cool completely. Any thoughts?

        Reply
        • Beth #2 says

          April 28, 2017 at 6:26 pm

          I’m having the same problem. It tastes good, but it’s just good tasting sand.

          Reply
        • mary says

          April 27, 2018 at 11:17 am

          I put mine back in the oven a few then in the fridge to let it harden so good still have to be careful cutting so it dont fall apart

          Reply
  5. Karen says

    December 27, 2013 at 5:04 pm

    Carolyn,
    It took me a long time to find you but your website has been a huge blessing. My husband is a diabetic and I didn’t know what to do to handle this. He also loves desserts which was a real challenge. I could find lots of paleo sites but they all use honey or maple syrup which is still sugar and not good for a diabetic. So here you are and everything you do is perfect for us. I think you are a genius. And you have sooooo enhanced my life. Thank you so much for being here and sharing. Please don’t ever go away!

    Reply
    • Carolyn says

      December 27, 2013 at 7:27 pm

      Thank you so much, Karen. It is honestly comments like this that keep me going!

      Reply
    • Rose says

      November 2, 2020 at 1:07 am

      Carolyn, my daughter and I have been making your recipes for a while now. She is gluten free and We are doing keto/low carb. The recipes work out really well for us. This cereal hits the spot! We soooo love our cereal the morning and sometimes for dinner 😋. Keep them coming! We love what you do! Thank you!

      Reply
      • Carolyn says

        November 2, 2020 at 7:56 am

        So glad to hear it!

        Reply
  6. Pam says

    December 28, 2013 at 2:09 pm

    This is such a great addition to breakfast. With that said I tweaked it a bit by adding a bit more butter and vanilla. After cooling I pressed it into a spring-form pan to use for a cheese cake, end result was great. Guests couldn’t believe their desert was carb free gluten free. I think the possibilities for this recipe is endless, nuts, chocolate shavings or chunks my husband added cranraisins. Thank you so much for posting.

    Reply
    • Jennifer Shaffer says

      January 12, 2019 at 2:23 pm

      It is not carb free though.

      Reply
      • Kelly Hoseth says

        May 27, 2019 at 9:10 pm

        Net Carb 3.1 for each serving is a much better alternative to regular cereal at 21g +. Just make sure if you eat it that you don’t go over your carb limit for the day!

        Reply
  7. Ruth E. Chidley says

    December 30, 2013 at 9:13 pm

    Carolyn, I and so thankful I found your blog this year.
    I have several health challenges and the latest was the need to be on a gluten free diet. At first I thought it wouldn’t be too bad as I had seen many products in the store to help me. Then…I started tasting them. Can I say cardboard might have more flavor and texture?!? Oh my, what an adventure…lol! Then I found you and your amazing recipes! It is very apparent the time, dedication and love you put into making each recipe taste perfect.
    Thank you again for all your hard work. I am looking forward to the year ahead as I add more of your delious food to my table.

    Reply
    • Carolyn says

      December 31, 2013 at 9:22 am

      Thanks so much, Ruth! It is a joy to have such appreciative readers.

      Reply
  8. Talitha says

    December 30, 2013 at 9:22 pm

    Do you eat this cereal with milk, almond or coconut milk, half and half, or even cream to keep it low carb?

    Reply
    • Carolyn says

      December 31, 2013 at 9:21 am

      I like it sprinkled on top of full fat greek yogurt, but I also love it with cream. It’s filling, so you don’t need to eat much!

      Reply
      • Z says

        June 23, 2014 at 8:34 am

        Kroger makes Carbmaster Milk, 3 carbs in an 8 OZ cup, making a serving of this cereal only having 5 carbs in it! A normal bowl of cereal has between 20-40 carbs not including carby milk!

        Reply
        • Regina says

          January 8, 2020 at 11:29 am

          Omg! I’m RUNNING to Ralph’s (Kroger in CA) to look for carb master milk! Thank you thank you Thanh you! My hubbs is having a hard time not drinking 3 glasses of milk a day.

          Reply
  9. Loren Alvarez says

    January 1, 2014 at 7:28 pm

    I had just started Low Carb a week ago because my blood sugar is cray cray- and by the third day i felt like i was dying eating lettuce and chicken all day. You site and meals are making sticking to it so much easier <3

    Reply
    • Amber says

      January 21, 2014 at 4:06 pm

      Loren, you should join pinterest if you haven’t already. There are tons of low carb and no carb recipes. I haven’t gotten bored yet with my low carb diet 🙂

      Reply
  10. Jerene says

    January 2, 2014 at 4:07 pm

    If I’m using regular granulated Erythritol for this recipe will it have a cooling effect?

    Reply
    • Carolyn says

      January 2, 2014 at 4:37 pm

      Probably a little bit at least!

      Reply
    • Maria says

      August 27, 2019 at 2:03 pm

      Hi! Thank so much for this recipe- can’t wait to try it! Can we use xylitol instead?

      Reply
      • Carolyn says

        August 27, 2019 at 4:59 pm

        Yes, you can use it. But it won’t be crunchy at all because xylitol does not crisp up.

        Reply
  11. Sandi says

    January 8, 2014 at 11:34 pm

    Mine did not harden up (delicious anyway

    Reply
    • Gloria C says

      March 3, 2015 at 6:13 pm

      Mine either. I wonder if you are supposed to press it into the pan.

      Reply
  12. Scott says

    January 11, 2014 at 1:34 pm

    Hi Carolyn!

    I just found your website and got your online book. Thank you SO FREAKIN’ MUCH for this recipe! All of your recipes are just awesome – but this one is GLORIOUS!

    Scott

    Reply
  13. Annette Rivera says

    January 16, 2014 at 9:57 pm

    Thank you for sharing your great recipes! I have a question regarding other types of low carb flours. I have very bad nut allergies and am very afraid to try the almond flour, although I would admit quite tempted.

    What can I use as an alternative, if there is one. I would love to try this recipe.

    Annette

    Reply
    • Carolyn says

      January 17, 2014 at 7:18 am

      You can use coconut flour, but it’s very different and you should follow only coconut flour based recipes. There is also sunflower seed flour, which you probably need to make at home because I don’t know anyone who makes it commercially.

      Reply
      • Annette Rivera says

        January 20, 2014 at 10:45 pm

        Thank you Carolyn. If I am using sunflower seed flower, would I use the same measurements as almond flour?

        Reply
        • Carolyn says

          January 21, 2014 at 8:42 am

          I think so. It may contain a little more oil than almond flour so if you may need to do less butter.

          Reply
      • Kim Franklin says

        March 8, 2016 at 10:20 am

        Sukrin makes a sesame flour and if in the States you can get sunflower seed flour on Amazon. (I believe you are in Canada Caroline? But a lot of your followers are global!).

        Reply
        • Carolyn says

          March 8, 2016 at 6:06 pm

          No, I am in the US. I am Canadian but I live in Oregon.

          Reply
          • Kim Franklin says

            March 9, 2016 at 11:21 am

            Hi Carolyn!
            I grew up in Yakima, Washington. I know the NW pretty well. So I am American now living in England! I try to keep an eye out where all the specialist flours, etc. can be purchased globally.
            I think you are a genius in the kitchen (as well as with a camera) and you inspired me to develop recipes for Europeans.
            Thank you for all your dedication

          • Carolyn says

            March 9, 2016 at 11:27 am

            Thanks, Kim!

  14. Sarah says

    January 19, 2014 at 8:34 pm

    Hi Carolyn, I just made this and its falling apart. Like no chunks, just powder. What did I do wrong. OH, I also live in a high altitude, would that have an effect on it? Would any of your other recipes be effected by the altitude?

    Reply
    • Carolyn says

      January 20, 2014 at 7:42 am

      Altitude affects rising times and baking temps, but I doubt very much it affected this recipe. It sounds to me like you didn’t use enough butter or some such thing. Did you follow the recipe as is?

      Reply
  15. Amber says

    January 21, 2014 at 4:04 pm

    I am so grateful for this recipe and will be trying it this week. I am in week 2 of my low carb diet. I’ve lost 8 pounds despite the fact that I’ve cheated with cereal. It’s the one thing I have had a problem giving up. Thanks so much!!

    Reply
    • Carolyn says

      January 22, 2014 at 7:31 am

      You are most welcome!

      Reply
  16. Cassandra says

    January 28, 2014 at 4:39 pm

    Thank you so much for this! My boyfriend and I are about 3 weeks into a keto diet, and while the cravings for carbs are much less now, getting to actually have cereal for breakfast was so satisfying! 😀 Absolutely delicious and really easy to make, thank you for the recipe.

    Reply
  17. Missy says

    February 6, 2014 at 10:25 am

    This was amazing!!! So I had to try a chocolate/peanut flour (Reese puff) variation for my husband and, Nailed it! I followed yor recipe but subbed the almond flour with peanut flour and also added a couple of tbsp natural peanut butter and 1tbsp unsweetened cocoa. Then baked it for 20 minutes. Once out of the oven I then sprinkled it with a combo of 3tbsp of Swerve and 1tbsp of unsweetened cocoa powder. Oh my!!! Thank you for making breakfast fun again! You’re awesome 🙂

    Reply
    • Carolyn says

      February 6, 2014 at 10:38 am

      Wow, your version sounds amazing. Did you take any photos? I’d love to share on my Facebook page!

      Reply
      • Missy says

        February 6, 2014 at 7:37 pm

        Sure I could take a picture (though it wouldn’t look anywhere as nice as yours!) And yes I’d love for you to share after all you inspired it.

        Reply
        • Missy says

          February 6, 2014 at 8:11 pm

          Just took a few nibbles (still yum) but like peanut butter cookies it softened a bit. Maybe 1/2 c peanut flour and 1/2c almond flour might yield a firmer, crunchier cereal….what are your thoughts?

          Reply
          • Carolyn says

            February 7, 2014 at 5:32 am

            Mine stayed crunchy, so I don’t really know.

  18. missy says

    February 7, 2014 at 11:29 am

    OK I cannot seem to upload my picture here but I did post it on my pinterest board under Low Carb chocolate/peanut butter cereal. I will be trying it again with the 1/2c almond flour and 1/2c peanut meal. I will omit the natural peanut butter and see if I yield a firmer cereal and let you know :o) Still, even soft this taste so good!

    Reply
    • Carolyn says

      February 7, 2014 at 1:06 pm

      Do you have a link to your Pinterest board or the pin? You could just send me the url for the pin! 🙂

      Reply
  19. Darlene says

    February 13, 2014 at 10:28 am

    I have made this twice now, I added a Tbl. of coconut oil and 1/8 cup of hemp seeds. I then add it to my yogurt, yum!

    Reply
    • Carolyn says

      February 13, 2014 at 11:49 am

      Sounds great!

      Reply
  20. Elizabeth says

    February 15, 2014 at 10:42 am

    Thanks so much for your website and all of the recipes you share! I’ve been eating low-carb for almost a year both as a way to lose weight and to support my type 1 diabetic husband. I’ve lost 45 pounds so far! I have enjoyed everything I’ve tried from your site and will continue to try new recipes from here- this cereal is going on this week’s meal plan 🙂

    Reply
    • Carolyn says

      February 15, 2014 at 11:12 am

      So glad to hear it, Elizabeth!

      Reply
  21. AmyG says

    February 19, 2014 at 10:04 pm

    You saved my breakfast, you rock!!!

    Reply
    • Carolyn says

      February 20, 2014 at 7:26 am

      You’re welcome!

      Reply
  22. Margaret says

    February 20, 2014 at 8:29 pm

    I was just on Maria’s site! The searched for a “low carb cereal recipe” and found this story! I wish I could afford her services 😉 I think my daughter would like this recipe. Thanks!

    Reply
    • Carolyn says

      February 21, 2014 at 6:33 am

      You’re welcome. Even if you can’t afford her services, her blog is full of great information!

      Reply
  23. Sarah W says

    March 4, 2014 at 4:47 pm

    Hi there, I just have whole flax, can I use that? Will it grind when I mix it in the food processor? Also, have you tried cashew meal for this? Was thinking of trying half and half.

    Reply
    • Carolyn says

      March 5, 2014 at 9:41 am

      Sure, do cashew meal. And yes you can grind the flax but your food processor might be too big for it. Do you have a coffee grinder? That works well.

      Reply
  24. Ami says

    March 9, 2014 at 10:29 am

    I don’t seem that i can get enough of this recipe.. i was eating them as cookies instead of cereal =). Well… i modified the recipe adding shredded coconut and chocolate chips and even my skeptical husband ate them. Thanks carolyn!.

    Reply
  25. Spsmom says

    March 10, 2014 at 6:27 pm

    Just found this website today, and my cereal is in the oven baking right now. I sampled some before I put it in, and it was fantastic!! I didn’t have the sweetener used, so I substituted 1/3 cup coconut palm sugar. Looking forward to finally having cereal after going without for 5 months.

    Reply
  26. Anna says

    March 22, 2014 at 5:44 pm

    Yum! I see this serves six but what’s the actual serving size? 1/2 cup? Did I miss that somewhere?

    Reply
  27. Anna says

    March 22, 2014 at 5:46 pm

    Yum! I see this serves six but what is the actual serving size? 1/2 cup? Did I miss that somewhere?

    Reply
    • Carolyn says

      March 23, 2014 at 1:18 pm

      I’d say it’s between 1/3 and 1/2 cup.

      Reply
  28. Jan says

    March 30, 2014 at 7:24 pm

    This looks yummy! I have all the ingredients, but only have a small food processor. Will hand mixing or using a hand mixer work?

    Reply
    • Carolyn says

      March 31, 2014 at 6:30 am

      Hand mixing will work. If you have a pastry cutter, use that. If not, use two knives to cut that butter really finely.

      Reply
  29. Dawn says

    June 22, 2014 at 3:08 pm

    Soooo sooo good! Loved it as a cereal with chopped pecans for more crunch but it was awesome as the “graham cracker” crust for my pudding pie cups! Mmmmmm 🙂

    Thank you so much! I think I might try that “Reese’s” version in the comments above…as both cereal and chocolate pudding pie crust 😉 YUM! 🙂

    Reply
    • Carolyn says

      June 22, 2014 at 4:05 pm

      Love the idea of pudding pie cups!

      Reply
  30. Todd Alderman says

    February 6, 2015 at 3:48 pm

    I love the taste of this cereal, but it keeps falling apart into crumbs. Is there anyway I can make it crispier? I have cooked it longer, and still the same consistency, it crumbles into crumbs when I cut it up. I followed your directions to the T as well. Would adding an egg to the recipe help?

    Reply
    • Carolyn says

      February 6, 2015 at 4:05 pm

      Hmm, not sure what’s going on there. Try adding just an egg white. Or maybe a single tbsp of cartoned egg whites.

      Reply
    • Sandy says

      September 7, 2015 at 10:53 am

      Mine crumbles too. have you ried it with the eggwhites?

      Reply
  31. Jane says

    February 13, 2015 at 8:11 pm

    I actually found this recipe made a delicious crust for my low carb cheesecakes! Thanks!

    Reply
    • Carolyn says

      February 14, 2015 at 8:59 am

      Great idea!

      Reply
  32. Mary Renee says

    February 17, 2015 at 3:13 pm

    I made this, but after baking for 25 minutes, it never crisped up as it cooled off. I baked it for another 20 minutes and it’s STILL not crisping. Super sad.
    The only difference was that I used my Ninja, not a typical food processor, to pulse it together.
    I’ve made many other recipes from your blog, but this one has me stumped! 🙂
    Any suggestions?

    Reply
    • Carolyn says

      February 17, 2015 at 4:07 pm

      What sweetener did you use?

      Reply
      • Mary Renee says

        February 17, 2015 at 6:20 pm

        Xylitol.
        I’m allergic to erythritol (Swerve worst of all, for some reason). I’ve never had it make that much of a difference in my baked goods though. Think it was the xylitol?

        Reply
        • Carolyn says

          February 17, 2015 at 11:55 pm

          Yes, I do think it’s the xylitol. It’s more hygroscopic than erythritol, meaning it attracts moisture. So it won’t ever crisp up, sadly.

          Reply
          • Mary Renee says

            February 18, 2015 at 8:05 am

            Fascinating. Thanks for that insight.
            What’s your take on coconut sugar? Do you think that might be a decent substitution?
            Either way, I’ll make more. I loved the flavor; and soft or not, it was still really good with strawberries and almond milk. 🙂

          • Carolyn says

            February 18, 2015 at 8:45 am

            Coconut sugar is like real sugar, it is also hygroscopic. So it may also stay softer, I am not sure. Certainly worth a try.

          • Mary Renee says

            February 18, 2015 at 12:17 pm

            Ok, thanks. I may just stick with xylitol then.
            The cereal was a bit crunchier this morning. Maybe it just needs a lot longer to get crunchy.
            Still, my daughter and I enjoyed it for breakfast this morning.

            Love your site and recipes. 🙂
            Thanks again for the replies!

        • Cara says

          February 12, 2017 at 1:19 am

          Hi can you please tell me how much xylitol you used in this recipe…is it the same amount as the swerve? I only have xylitol.

          Reply
  33. christie says

    February 19, 2015 at 8:05 pm

    OMG!!
    I just made this and I love it! I could eat the pieces as cookies they are so yummy.
    I have been preD for a year and low carb for the same period and I have been wanting some cold cereal (I use your chia/flax/protein powder hot cereal all the time-thank you!). This fits the bill perfectly! I have found that I love my low carb food and your site is a big part of making my transition fun and tasty!

    Reply
  34. Anne o says

    February 22, 2015 at 12:24 pm

    Yay! Yummy cinnamon cereal! Made it last night my house still smells like cinnamon- added bonus. The taste is awesome. My texture was about half crumbs & half pieces that tended to crumb. A serving in a bowl with one ripe chopped strawberry & cold almond milk is about as close to Cereal Heaven as you can get. Thank you again Carolyn!

    Reply
  35. Angelina says

    June 16, 2015 at 3:07 pm

    Thank you so much for this recipe Carolyn! It’s been a year and a half since I became sugar free and low carb…I can’t tell you the joy I experienced eating a bowl of cold yummy cereal for the first time since then. Question though….how long will the cereal keep in a tupperware container? A week?

    Reply
  36. bev says

    July 24, 2015 at 10:26 am

    Amazing! How did you store yours. Mine was soft at first, but the next morning it had a nice crunch. I want to make more.

    Reply
    • Carolyn says

      July 24, 2015 at 11:10 am

      I store it a container on the counter.

      Reply
  37. Samantha says

    July 29, 2015 at 6:00 pm

    I needed a break from breakfast chia pudding, and I found this lovely recipe. I’ve been craving sugary cereals since I started Keto. I made this the night before and had it the next morning. This was everything I wanted and more, and also super simple to make. Mine weren’t as crunchy as I’d hoped (were still soft and cookie-like next day), but were still amazing! Probably because I stored them in the fridge overnight. Either way, delicious and nutritious and took me back to Cinnamon Toast Crunch, so 10/10!!

    Reply
    • Carolyn says

      July 29, 2015 at 8:17 pm

      Definitely don’t store in the fridge if you want crunchy. It will be fine on your countertop for a few days.

      Reply
  38. Dana says

    August 3, 2015 at 12:24 pm

    Hi. What could I use in place of flax? Chia?

    Reply
    • Carolyn says

      August 3, 2015 at 1:18 pm

      Just use more almond flour.

      Reply
  39. Delia says

    October 7, 2015 at 7:16 pm

    I make this recipe ALL the time. It’s so good and I’m always bummed out when run out of it. Luckily it is so quick and easy to make. It’s a great low carb cereal and I always double or triple the recipe. (Note…I use half the butter per batch and just mix it longer in my food processor until it all comes together and it comes out perfect every time.)

    Reply
    • Angie says

      May 19, 2017 at 10:10 am

      Thanks for mentioning your butter adjustment. I just finished a serving of my first batch and came to the comments specifically to see if anyone had success using less butter. I made it strictly following the recipe for my first time and found that it leaves a slick feeling in my mouth from all the fat. Glad to hear it works with less.

      Reply
  40. D'Etta Lasky says

    October 9, 2015 at 11:53 pm

    Could you please give a guide as to how thick to pat these out on the pan? Thanks!

    Reply
    • Carolyn says

      October 10, 2015 at 7:52 am

      You roll as thinly as possible. About 1/8 inch thick.

      Reply
  41. Brandee says

    December 8, 2015 at 8:13 am

    Okay, this is THE BOMB! I’m working my way through a list of 25 low carb cereals and this is my favorite so far. And I love the idea of using it as a crust too. Going to triple the recipe and make a huge batch of it this weekend so my whole family can enjoy it (I’m hogging this batch). :). Thanks!

    Reply
    • Carolyn says

      December 8, 2015 at 9:11 am

      Glad you liked it, Brandee!

      Reply
  42. eli says

    December 24, 2015 at 3:23 am

    Carolyn, my son loves the maple taste and he loves this cereal- i was wondering if i can put some maple extract would that work well in this recipe?
    “maple cinnamon crunch?”

    Reply
    • Carolyn says

      December 24, 2015 at 8:38 am

      That would be fantastic!

      Reply
  43. eli says

    December 24, 2015 at 3:23 am

    Carolyn, my son loves the maple taste and he loves this cereal- i was wondering if i can put some maple extract would that work well in this recipe?
    “maple cinnamon crunch?”

    Reply
  44. Lisa says

    April 13, 2016 at 1:41 pm

    So I made this recipe and the taste is amazing! However, mine is still in more of a powder form and never got any crispness to it. So we really can’t eat it. Any suggestions on what I can do to make it right? The only difference I had was I used stevia instead of 1/3 cup of a sweetener. I even tried cooking it another 10 minutes thinking my oven just needed more time to crisp it. Thank you for your help! I have loved all the recipes I’ve tried from your site.

    Reply
    • Carolyn says

      April 13, 2016 at 3:42 pm

      Something is off here. It might be the stevia swap, I am not sure. But your best bet is to add a little egg white, reroll it out really well and bake it at a very low temp until it’s dry.

      Reply
      • Lisa says

        April 14, 2016 at 6:17 am

        Thank you so much! I had no idea what to add to it and the egg white did it! I will try another batch in the next couple days and start out with adding the egg from the beginning and let you know how it works with a fresh batch.

        Reply
        • Carolyn says

          April 14, 2016 at 7:18 am

          Glad it worked!

          Reply
  45. Sue says

    January 3, 2017 at 12:58 pm

    I changed it up a little, making a tasty “granola” type snack, as well as a breakfast cereal.
    Add 1 cup shredded, unsweetened coconut, 2 tbsp sunflower seeds and 2 tbsp pumpkin seeds.
    I also used coconut oil rather than butter, upping measurement by about a tbsp.
    I skipped the Swerve/cinnamon sprinkled on the top

    Reply
  46. Tracey D says

    March 24, 2017 at 10:17 pm

    Wow wee. Had a hard time getting it in the oven. Wanted to eat it raw! Added some unsweetened coconut and just a few sliced almonds. Omg. You have really saved my breakfast ritual with this one. Ty ty ty!

    Reply
    • Carolyn says

      March 25, 2017 at 7:12 am

      Glad you like it!

      Reply
  47. Beth says

    April 13, 2017 at 5:44 pm

    I wonder, should one press it into the pan? I just spread mine on the parchment paper–could that be why it didn’t firm up? I see others have had a similar problem … LOVE the flavor, but it turns to dust the way it came out. Thanks for any insight!!

    Reply
    • Carolyn says

      April 13, 2017 at 7:41 pm

      What brand of almond flour did you use?

      Reply
      • Beth says

        April 14, 2017 at 7:31 am

        I used Honeyville almond flour. It is finely ground-love it for baking!

        Reply
        • Carolyn says

          April 14, 2017 at 9:13 am

          Then I don’t really know what the issue here was. Sorry!

          Reply
  48. Cat says

    May 4, 2017 at 9:50 am

    Mine didn’t turn out super firm. It was somewhat crumbly, but not the “dust” that some have complained of. I used a silicone liner on the baking sheet for easy removal. I baked it about 5 minutes longer than recommended, but it felt set to the touch, so I removed it. I used a pizza roller while it was still warm to cut it into little squares right on the baking sheet, which were firm enough to keep their shape. DELICIOUS!! More cinnamon flavor and far tastier, but less crunch, than Cinnamon Toast Crunch from my erstwhile fat days. For the coating, I used Sukrin Gold, which is an erythritol based brown sugar sub. Wow!! Tastes like I’m eating snickerdoodles dunked in (almond) milk; the texture is similar, as well. Can’t speak highly enough for this surefire winner that just hit the spot!

    Reply
    • Carolyn says

      May 4, 2017 at 1:29 pm

      Glad you liked it!

      Reply
  49. Della says

    July 1, 2017 at 3:35 pm

    Mine came out soft, too! Grr! (Is it humid today? Here in the deep South, it pretty much always is!!) So, I presently have it in my dehydrator. We’ll see if I can crisp it up like that!

    Reply
    • Carolyn says

      July 1, 2017 at 5:43 pm

      I bet that works! come back and report, I’d be curious.

      Reply
  50. Julie Ward says

    March 7, 2018 at 11:45 am

    5 stars
    Just made this for the first time. It is delicious! I love all of your recipes!

    Reply
  51. MDM says

    March 24, 2018 at 8:02 am

    1 star
    This is the second recipe for a cinnamon toast cereal I’ve tried and failed at miserably! I want to know details when baking, it is a science after all. How did you spread this on the sheet pan, how thick, was it rolled? Too much missing I formation! I’m finding a lot of keto or low carb recipes are like this, very discouraging and extremely disappointing from this community. Details PLEASE!

    Reply
    • Carolyn says

      March 24, 2018 at 8:38 am

      Actually, all of the information is right there for you. It is not meant to be rolled out…if it was, I would have said so. Spread out simply means you spread it all out to the edges of the pan. Now…in what way did this “fail” for you?

      Reply
      • Kelly Hoseth says

        May 27, 2019 at 9:15 pm

        I tried to get mine all the way to the ends of the cookie sheet and think it was too thin. Even in trying that it didn’t go to the ends of the sheet, only about half of a regular sized cookie sheet.

        Reply
        • Carolyn says

          May 27, 2019 at 9:19 pm

          It’s not meant to necessarily go all the way to the ends of the sheet, as long as it’s pressed thin and sticks together.

          Reply
          • Kelly Hoseth says

            May 27, 2019 at 9:39 pm

            Wow, what a quick response! Thank you!

  52. Jessica says

    October 7, 2018 at 12:01 pm

    5 stars
    Mmm this looks delicious! Thank you so much!!

    Reply
  53. Krissy Allori says

    October 7, 2018 at 1:07 pm

    5 stars
    I’ve never made anything like this before. Granola was the only thing that came close. Love the use of almond flour! YUM!

    Reply
  54. patricia says

    October 7, 2018 at 2:26 pm

    This looks so delicious and I love Cinnamon Crunch cereal. Only sad thing for me is I have to be dairy free. Do you think it would work if I used coconut oil and use a little less of it? Thank you. Love your recipes!

    Reply
    • Carolyn says

      October 7, 2018 at 5:47 pm

      It might but I can’t say for sure because I haven’t tried it.

      Reply
  55. Erin | Dinners,Dishes and Dessert says

    October 7, 2018 at 7:20 pm

    5 stars
    This looks incredibly delicious! I’m going to have to try this.

    Reply
    • Rosa says

      July 23, 2020 at 1:57 pm

      4 stars
      Ugh……Like so many others, it tastes AMAZING but is not crisp 🙁 Did you try a batch with flax? I don’t know why but I used the flax instead of coconut. I’m wondering if it needs the coconut to crisp up? Oh well. It is yummy and I’ll surely eat it anyway! Thanks for all the great recipes!

      Reply
      • Carolyn says

        July 23, 2020 at 10:12 pm

        What sweetener did you use? I suspect that’s the culprit.

        Reply
        • Rosa says

          July 23, 2020 at 11:27 pm

          Oh my gosh! Thanks for getting back to me. So honored you replied! 🙂
          I used Sukrin. (Which is similar to Swerve right?) But here’s the thing I just thought of….I think I might have grabbed the powdered sukrin and put that in the mix instead of granular! I definitely used the granular on the coating but I’m so used to using the powdered version I think I put that in the food processor. Would that change the texture?
          Thanks for your time and the fabulous recipes!

          Reply
          • Carolyn says

            July 24, 2020 at 8:28 am

            It might be the issue, although powdered erythritol sweeteners tend to crisp things up too. Try reducing the butter in yours as well, to make for more of the dry ingredients.

  56. Alli says

    October 8, 2018 at 7:29 am

    5 stars
    This is THE BEST!! I love that it’s homemade and low carb, I’m always looking for great breakfast options and this is it!

    Reply
  57. Bree says

    October 8, 2018 at 4:33 pm

    5 stars
    I love that this is homemade and low carb!

    Reply
  58. Andrea says

    October 10, 2018 at 11:57 am

    5 stars
    This was sooo easy to make and so delicious. I had it with some unsweetened vanilla almond milk this morning. t!

    Reply
    • Carolyn says

      October 10, 2018 at 12:06 pm

      Happy to hear it!

      Reply
  59. Sharon says

    October 13, 2018 at 2:00 pm

    5 stars
    Since going low-carb a few years ago, I simply let go of breakfast cereals as they were always a slippery slope for me. No big deal, I found other lovely foods to enjoy. With that said, I kept seeing this recipe in my line of (scrolling) vision and I thought, okay .. time to partake as the reviews were too good to ignore. So I went about my merry way and followed everything exactly and then realized when I already had the mixture patted into a pan, I forgot the sweetener LOL. Screw it, baked it anyway and topped with the sweetener/cinnamon mixture (I used xylitol) and honestly, this was perfect. If I had used the sweetener in the mixture, it may have been too sweet for me. At the same time, I am reading the comments about the importance of the proper sweetener IN the mixture but I despise Swerve (too heavy cooling reaction for me) and wouldn’t have used it anyway but I found a roundabout fix that did work for me. About 1/2 and 1/2 chunky texture to crumbs but those crumbs can be sprinkled on yoghurt or even as pie crust, as suggested above. I’ll definitely put this in the ‘keeper’ folder (along with the Zucchini Tart that is simply divine!). Thanks, Carolyn!!

    Reply
  60. james anderson says

    October 19, 2018 at 3:19 pm

    Thank you so much, Karen. It is honestly comments like this that keep me going. I love the taste of this cereal. Thanks for sharing with us.

    Reply
  61. Julie Meadows says

    October 25, 2018 at 5:39 pm

    This is INCREDIBLE. I’ve been having a pity party because I can no longer eat cereal. THIS is the answer. Thank you so much. You make low carb more satisfying. I can’t wait to check out the rest of your recipes. God bless you for sharing.

    Reply
  62. Lanée Johnson says

    December 30, 2018 at 11:22 am

    5 stars
    Thank you Carolyn!! My son with type 1 has been asking and asking and asking for some sort of low carb breakfast cereal. Why it took me so long to come across this recipe, I don’t know but I’m glad I finally did. He said it tastes just like his old favorite, Cinnamon Life. So happy to have another breakfast favorite to add into his rotation to keep him happy and motivated! You are the BEST!

    Reply
    • Carolyn says

      December 30, 2018 at 11:30 am

      So glad to hear it!

      Reply
  63. Lisa says

    January 30, 2019 at 5:04 pm

    Can I sub the shredded coconut with something else I’m dying to make this but I don’t have any on hand!

    Reply
    • Carolyn says

      January 30, 2019 at 5:11 pm

      You can do more almond flour in the same amount.

      Reply
      • Lisa says

        January 30, 2019 at 9:09 pm

        Thank you!!! I love all your recipes. The cookbook is beautiful!!

        Reply
  64. Becca Taylor says

    February 6, 2019 at 3:12 pm

    5 stars
    I just made this and holy cow!! I have missed cereal so much and this was so easy and soooo good! Thank you thank you thank you!!!

    Reply
    • Carolyn says

      February 6, 2019 at 4:47 pm

      So glad you liked it!

      Reply
  65. The Printing Daddy says

    February 7, 2019 at 6:31 pm

    4 stars
    Thank you so much, Karen. It is honestly comments like this that keep me going. I love the taste of this cereal. Thanks for sharing with us.

    Reply
  66. Cassie says

    May 6, 2019 at 11:01 am

    Amazing! I am finding it hard not to just munch on it by itself! I cut it into squares while slightly warm and then finished letting it cool so I didn’t need to break it apart. Thank you!

    Reply
  67. Kelly J says

    June 7, 2019 at 9:37 pm

    5 stars
    Wowza! This was the first recipe of yours I made and it did not disappoint! Two days ago I made a cereal from someone else’s recipe and it was NOT good. I almost didn’t make yours out of fear of wasting yet more ingredients. I haven’t tried it yet in milk, but plain is delicious. I didn’t use a food processor since I hate cleaning it. I just used a hand pastry cutter tool to blend in and chop up the butter. I used granular Swerve (vs confectioners) and the coconut option instead of the flaxseed. Thank you! The recipe is definitely a keeper and I will be trying more recipes!

    Reply
    • Carolyn says

      June 8, 2019 at 8:16 am

      So glad to hear it!

      Reply
  68. Ally says

    July 14, 2019 at 9:56 am

    5 stars
    I just tried making this for breakfast today and made a smaller batch, mostly because I didn’t want to turn the oven on so I made it in the toaster oven. It didn’t turn out super well, burned around the edges, and it’s mostly a crumbly mess. I’m sure part of that is that I made it in the toaster where the temperature is harder to control… hopefully I can try the oven soo. Because it still tastes awesome!!

    Reply
  69. Margaret Freeman says

    August 1, 2019 at 7:17 pm

    5 stars
    Oh jeeze, this is fantastic. I haven’t even cooked it yet and I have eaten a good handful….Your recipes are truly amazing!!

    Reply
  70. Tracey says

    January 7, 2020 at 1:17 pm

    I don’t own a food processor but do have a blender and hand mixer. Can I use one of those instead for this recipe?

    Reply
    • Carolyn says

      January 7, 2020 at 4:55 pm

      I honestly can’t say… depends on how high powdered they are, if they can break things up enough.

      Reply
  71. Livia says

    January 11, 2020 at 9:51 am

    Waste of ingredients, it burnt after only 15min. I used almond flour, coconut, measured all other ingredients, oven at 300F, placed the pan in the middle of the oven and after 15min of cooking I smelled it started to burn.
    Must be something I am doing wrong.

    Reply
    • Carolyn says

      January 11, 2020 at 12:33 pm

      You may want to check your oven with an oven thermometer. As you can see from the comments, this is a popular recipe made by many people, and you’re the only person I know who had it burn.

      Reply
  72. Jay says

    February 5, 2020 at 5:32 pm

    What is the shelf life for this cearel? Or does it need to be refrigerated after opening? Sorry if I missed this somewhere.

    Reply
    • Carolyn says

      February 5, 2020 at 6:46 pm

      No need to refrigerate for at least a week. I store mine in a covered container on the counter.

      Reply
  73. Tamra says

    March 30, 2020 at 1:59 pm

    5 stars
    My favorite go to for a crunchy snack!!

    Reply
  74. Bobbie says

    April 13, 2020 at 5:08 pm

    5 stars
    I don’t usually comment on bloggers pages but I had to come say how incredibly thankful I am for this recipe! I have missed cereal so much this past year on Keto and this literally had my jumping for joy! I left a great review on pinterest😉 Thanks so so much!❤️

    Reply
    • Carolyn says

      April 13, 2020 at 8:23 pm

      Thank you!

      Reply
  75. Paulette says

    July 29, 2020 at 7:07 am

    5 stars
    What a great combo: an easy-to-make recipe that tastes delicious. Now I don’t have to succumb to sugary breakfast cereals. Thank you!

    Reply
  76. Joana says

    August 29, 2020 at 11:21 am

    Hello! I’ve done this a few times now, everytime comes different specially because I don’t have some of the ingredients but it still tastes yummy.
    I replaced Flax with milled Lineseed (same quantity) it tastes awesome.
    I use xylitol as that’s the only thing I have, only reduced to 1/4 cup instead, they don’t crisp up too much but still it’s hard to resist to eat the whole lot in one go.
    I’m in the process of trying to mix up powedered cocoa and in other batch a pinch of ginger… Lets see.
    But thank you, love your recipes for inspiration!

    Reply
  77. Amy says

    September 13, 2020 at 10:00 am

    5 stars
    I LOVE this recipe!! It is my favorite keto recipe by far. I love to eat it as cereal with some cream or as a crumble on top of a dessert. I follow your recipe and suggestions exactly and it turns out perfectly every single time! Thank you, thank you!!

    Reply
    • Carolyn says

      September 13, 2020 at 1:11 pm

      So glad to hear it!

      Reply
  78. Lucy says

    December 27, 2020 at 1:32 am

    5 stars
    My mind is actually blown! This is really good! I cut the recipe in half because I’m tired of baking keto stuff that’s only mediocre and I never end up eating more than a little bit. I’m not the biggest fan of sugar substitutes. But this is fire !!! 🔥🔥🔥. I had a bite with almond milk and oooh am I excited to eat this tomorrow morning. And I will def make a full batch tomorrow as well, so I’ll have some for the rest of the week. It was so easy and fast too!!

    Reply
    • Carolyn says

      December 27, 2020 at 9:29 am

      That’s so great to hear!

      Reply
  79. Susana Caballero says

    January 14, 2021 at 6:15 pm

    5 stars
    Oh my gosh this recipe is absolutely delicious 😋
    By far the best cereal recipe and so low carb my little sister loved it ❤️ 🥰 definitely will be making more , thank you so much you’re an angel 😇

    Reply

Trackbacks

  1. Week 5 Meal Plan | Transforming Me says:
    January 18, 2014 at 3:14 am

    […] Breakfast- Cinnamon crunch low-carb cereal with almond […]

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  2. Marge Burkell – Cereal – Low Carb Recipes says:
    March 7, 2014 at 1:36 pm

    […] one is found right there on Carolyn’s site again, this time she uses cinnamon to spice up her Cinnamon Crunch Cereal. With only 2 net carbs it is a real […]

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