Gluten Free Cinnamon Toast Crunch

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So one thing that stinks about going low carb/keto is missing out on CEREAL! I mean… I. LOVE. CEREAL. My favorite cereal of all time is Cinnamon Toast Crunch! So going without it has been hard for me! But this recipe CHANGES THE GAME! I hope you love it as much as I do. It’s simple and delicious… and the best part it only has 6 ingredients! BEST. RECIPE. EVER. Okay now onto the important part… CEREAL!

Equipment you will need:

  • Cookie Sheet
  • Parchment paper
  • Small mixing bowl
  • Fork
  • Silicon Spatula
  • Pizza cutter


  • Almond Flour (extra fine)
  • Unsalted Butter
  • Egg
  • Salt
  • Cinnamon
  • Monk fruit Sugar or Stevia

How to make your cereal:

Preheat your oven to 375º. Melt your stick of unsalted butter and combine all of your ingredients in a small mixing bowl. Line a cookie sheet with parchment paper. Spread your mixture out on the cookie sheet to about 1/2 inch thick. The consistency of the mixture should be a little bit thicker than pancake batter.

Once your mixture is spread out, sprinkle your cinnamon and sugar on top of your spread out batter.

Place cookie sheet in the oven for 25-30 minutes or until the mixture has a nice golden tone. Once you take the cookie sheet out of the oven, allow it to cool for 30 minutes. Once it has cooled, you can take a pizza cutter and cut the baked Cinnamon Toast Crunch block into squares. It may crumble a little, but this is normal. This recipe makes four bowls of cereal. Pour milk or milk substitute over them and serve!

How to store your cereal:

So this recipe makes four servings. So of course, I save some for later. The best way to save this cereal is to put it in an air tight container at room temperature. It will save for up to 5 days this way. If you put the cereal in the refrigerator it can get chewy. So room temperature is best.

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