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.
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.
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.
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:
- Almond flour
- Shredded coconut or flax seed meal
- An erythritol based sweetener
- Cinnamon
- 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.
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.
Want more delicious low carb cereal recipes?
Chocolate and Orange Spiced Granola
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.
- 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
- 1 tbsp Swerve Sweetener
- 1/2 tsp ground cinnamon
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Preheat oven to 300F and line a baking sheet with parchment paper.
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In the bowl of a food processor, combine the almond flour, coconut, sweetener and cinnamon. Pulse a few times to combine.
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Scatter butter pieces over mixture and pulse until it resembles coarse crumbs.
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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.
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While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal immediately after removing from oven.
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Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.
Recipe Video
Cassandra says
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.
brittany says
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.
Karin says
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.
maria says
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
Carolyn says
Interesting tip about the biscotti, Maria. I need to try that!
Laura says
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.
Carolyn says
Best way to store is on your counter and it should last for a few days.
Victor says
What size ramikins are pictured above?
Carolyn says
4 ounces but that’s only for show.
Jamie says
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!
Carolyn says
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.
Sandy says
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.
Carolyn says
Are you in a humid area? Did you use almond flour or almond meal? What kind of sweetener?
Beth says
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?
Beth #2 says
I’m having the same problem. It tastes good, but it’s just good tasting sand.
mary says
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
Karen says
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!
Carolyn says
Thank you so much, Karen. It is honestly comments like this that keep me going!
Pam says
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.
Jennifer Shaffer says
It is not carb free though.
Kelly Hoseth says
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!
Ruth E. Chidley says
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.
Carolyn says
Thanks so much, Ruth! It is a joy to have such appreciative readers.
Talitha says
Do you eat this cereal with milk, almond or coconut milk, half and half, or even cream to keep it low carb?
Carolyn says
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!
Z says
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!
Loren Alvarez says
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
Amber says
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 🙂
Jerene says
If I’m using regular granulated Erythritol for this recipe will it have a cooling effect?
Carolyn says
Probably a little bit at least!
Maria says
Hi! Thank so much for this recipe- can’t wait to try it! Can we use xylitol instead?
Carolyn says
Yes, you can use it. But it won’t be crunchy at all because xylitol does not crisp up.
Sandi says
Mine did not harden up (delicious anyway
Gloria C says
Mine either. I wonder if you are supposed to press it into the pan.
Scott says
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
Annette Rivera says
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
Carolyn says
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.
Annette Rivera says
Thank you Carolyn. If I am using sunflower seed flower, would I use the same measurements as almond flour?
Carolyn says
I think so. It may contain a little more oil than almond flour so if you may need to do less butter.
Kim Franklin says
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!).
Carolyn says
No, I am in the US. I am Canadian but I live in Oregon.
Kim Franklin says
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
Thanks, Kim!
Sarah says
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?
Carolyn says
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?
Amber says
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!!
Carolyn says
You are most welcome!
Cassandra says
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.
Missy says
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 🙂
Carolyn says
Wow, your version sounds amazing. Did you take any photos? I’d love to share on my Facebook page!
Missy says
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.
Missy says
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?
Carolyn says
Mine stayed crunchy, so I don’t really know.
missy says
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!
Carolyn says
Do you have a link to your Pinterest board or the pin? You could just send me the url for the pin! 🙂
Darlene says
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!
Carolyn says
Sounds great!
Elizabeth says
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 🙂
Carolyn says
So glad to hear it, Elizabeth!
AmyG says
You saved my breakfast, you rock!!!
Carolyn says
You’re welcome!
Margaret says
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!
Carolyn says
You’re welcome. Even if you can’t afford her services, her blog is full of great information!
Sarah W says
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.
Carolyn says
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.
Ami says
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!.
Spsmom says
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.
Anna says
Yum! I see this serves six but what’s the actual serving size? 1/2 cup? Did I miss that somewhere?
Anna says
Yum! I see this serves six but what is the actual serving size? 1/2 cup? Did I miss that somewhere?
Carolyn says
I’d say it’s between 1/3 and 1/2 cup.
Jan says
This looks yummy! I have all the ingredients, but only have a small food processor. Will hand mixing or using a hand mixer work?
Carolyn says
Hand mixing will work. If you have a pastry cutter, use that. If not, use two knives to cut that butter really finely.
Dawn says
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! 🙂
Carolyn says
Love the idea of pudding pie cups!
Todd Alderman says
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?
Carolyn says
Hmm, not sure what’s going on there. Try adding just an egg white. Or maybe a single tbsp of cartoned egg whites.
Sandy says
Mine crumbles too. have you ried it with the eggwhites?
Jane says
I actually found this recipe made a delicious crust for my low carb cheesecakes! Thanks!
Carolyn says
Great idea!
Mary Renee says
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?
Carolyn says
What sweetener did you use?
Mary Renee says
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?
Carolyn says
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.
Mary Renee says
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
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
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
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.
christie says
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!
Anne o says
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!
Angelina says
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?
bev says
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.
Carolyn says
I store it a container on the counter.
Samantha says
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!!
Carolyn says
Definitely don’t store in the fridge if you want crunchy. It will be fine on your countertop for a few days.
Dana says
Hi. What could I use in place of flax? Chia?
Carolyn says
Just use more almond flour.
Delia says
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.)
Angie says
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.
D'Etta Lasky says
Could you please give a guide as to how thick to pat these out on the pan? Thanks!
Carolyn says
You roll as thinly as possible. About 1/8 inch thick.
Brandee says
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!
Carolyn says
Glad you liked it, Brandee!
eli says
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?”
Carolyn says
That would be fantastic!
eli says
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?”
Lisa says
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.
Carolyn says
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.
Lisa says
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.
Carolyn says
Glad it worked!
Sue says
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
Tracey D says
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!
Carolyn says
Glad you like it!
Beth says
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!!
Carolyn says
What brand of almond flour did you use?
Beth says
I used Honeyville almond flour. It is finely ground-love it for baking!
Carolyn says
Then I don’t really know what the issue here was. Sorry!
Cat says
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!
Carolyn says
Glad you liked it!
Della says
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!
Carolyn says
I bet that works! come back and report, I’d be curious.
Julie Ward says
Just made this for the first time. It is delicious! I love all of your recipes!
MDM says
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!
Carolyn says
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?
Kelly Hoseth says
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.
Carolyn says
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.
Kelly Hoseth says
Wow, what a quick response! Thank you!
Jessica says
Mmm this looks delicious! Thank you so much!!
Krissy Allori says
I’ve never made anything like this before. Granola was the only thing that came close. Love the use of almond flour! YUM!
patricia says
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!
Carolyn says
It might but I can’t say for sure because I haven’t tried it.
Erin | Dinners,Dishes and Dessert says
This looks incredibly delicious! I’m going to have to try this.
Alli says
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!
Bree says
I love that this is homemade and low carb!
Andrea says
This was sooo easy to make and so delicious. I had it with some unsweetened vanilla almond milk this morning. t!
Carolyn says
Happy to hear it!
Sharon says
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!!
james anderson says
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.
Julie Meadows says
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.
Lanée Johnson says
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!
Carolyn says
So glad to hear it!
Lisa says
Can I sub the shredded coconut with something else I’m dying to make this but I don’t have any on hand!
Carolyn says
You can do more almond flour in the same amount.
Lisa says
Thank you!!! I love all your recipes. The cookbook is beautiful!!
Becca Taylor says
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!!!
Carolyn says
So glad you liked it!
The Printing Daddy says
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.
Cassie says
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!
Kelly J says
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!
Carolyn says
So glad to hear it!
Ally says
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!!
Margaret Freeman says
Oh jeeze, this is fantastic. I haven’t even cooked it yet and I have eaten a good handful….Your recipes are truly amazing!!