a keto cinnamon toast crunch recipe

why you'll love it

You know when you tack something on your mental "to-do" list and every now and again you're reminded of that specific "to-do" but push it to the bottom again because, well, LIFE? And you know that awesome feeling when you finally get it done and get to check it off that list? This cinnamon toast crunch recipe is THAT THING. It has been on my list for some time now, mainly because my kids love the original stuff so much and would devour boxes if I let them. So my mom to-do item was to create a healthier version.

Enter Keto and Co., which makes a variety of keto baking mixes and other low-carb-friendly products, including a tasty flatbread and pizza dough mix. It's a simple and versatile bread mix made with a handful of keto-friendly ingredients, and it makes the perfect base for this keto-fied cinnamon toast crunch recipe.

You'll love this version because:

• the recipe results in a crisp, crunchy, cinnamon cereal
• it's free of refined sugar thanks to Wondrose, a 1-to-1 granulated sugar alternative that's a blend or erythritol, fiber and monk fruit
• it's low-carb, dairy-optional and grain-free
• KID APPROVED 🙂 (and let's just say my little food critics aren't easy to please!)

keto cinnamon toast crunch recipe ingredients

To make these sweet and crunchy cinnamon squares, you will need the following ingredients:

• Keto and Co. flatbread mix
• Wondrose sugar alternative
• water
• coconut oil (or butter), melted and slightly cooled
• egg whites
• cinnamon
• flax seed meal
• vanilla

the sweet details

This is a fairly easy keto cinnamon toast crunch recipe, but do give yourself time. It's not a whip-up-quick-and-enjoy type of process, as the cereal needs to fully cool in order to get crispy.

With that being said, let's make some, shall we?

1. Mix Wondrose with water: In a small bowl, add the Wondrose to the water, stir, and let it sit for a couple of minutes while you gather the rest of the ingredients.
2. Combine ingredients: Add the coconut oil to the Wondrose mixture, then whisk in the egg whites and vanilla. Set aside. In a large mixing bowl, stir together the entire package of flatbread mix, cinnamon, and flax seed meal. Add the wet mixture to the dry ingredients, whisking together until it's well combined and forms a thick dough. Let it sit for 2-3 minutes.
3. Roll out the dough: Divide the dough in half, using your hands to make two separate dough balls. Roll the dough out really thin (like, 1/16th of an inch!) with a rolling pin in between two sheets of parchment paper.
4. Cut the squares: Run a knife across the dough to cut strips, then the opposite way to cut 1-inch squares. Place the squares on a parchment paper lined baking sheet and brush on a thin layer of coconut oil or butter.
5. Bake: Mix cinnamon and a tad more Wondrose in a small bowl. Brush the squares with melted coconut oil (or butter) and sprinkle on the cinnamon mixture. These will bake for about 12-14 minutes at 325°F, or until they look dark golden brown.
6. Cool: Remove from the oven and let them cool for a couple of minutes, then slide them around gently on the parchment while they're still warm to pick up some of that extra sweetener/cinnamon mixture. Cool for 30 minutes-- they'll get more crisp once they've cooled completely.

Repeat with the second half of the dough (I prep the second batch of squares while the first batch is baking). With this keto cinnamon toast crunch recipe, I end up using four baking sheets altogether, baking two trays at a time.

tips and tricks

Cutting the cinnamon squares: When cutting the dough, make sure your knife blade is cleaned in between every few cuts. Any small bits of dough stuck to your knife will make it extra difficult to get clean cuts. I haven't tried a pizza cutter to cut the dough because I don't have one, but I imagine it would work pretty well!

Transferring the squares: The dough should be very pliable, not crumbly, and the squares should hold together well enough for you to easily slide them onto the baking sheet (or even pick them up). I use a knife to cut the rows, then I slide that knife under 3-4 squares at a time and slide them right onto the baking sheet.

Baking the cereal: It takes a bit more time to transfer each individual square, to a baking pan, but you will end up with a crispier cereal! I've experimented with this for the sake of efficiency, and it just doesn't work to bake the squares as one large sheet. By the way, half the dough will fit on two baking sheets so I end up baking those while I prep the other half of the dough.

Topping: Give this keto cinnamon toast crunch more of the classic, sugar-coated appearance by sprinkling sweetener/cinnamon on top before baking. However, it's entirely optional!

The perfect breakfast spread to start your day! And don't forget to reach for that nut milk! My favorite for this keto cinnamon toast crunch is unsweetened Milkadamia (macadamia milk), simply because it's the creamiest.

p.s. This calm, cool scene is what I wish my mornings really look like, but in reality, this right here is #breakfastgoals. I've got the cereal, now I just need the CALM. This scene is more #reallife. 🙂 Anyone relate?

Hope you love this keto cinnamon toast crunch recipe! If you make it, I'd love to see! Share on Instagram or Facebook and tag @stemandspoon.

you might also love...

• These keto buttermilk biscuits are quick to make, low-carb, and dairy-free!
• This keto cake trifle with an olive oil lemon curd combines vanilla cake with lemon-y goodness and fresh berries!
• Keto blueberry muffins with a crumb topping is a delicious, bakery-inspired treat!

Continue to Content

a keto cinnamon toast crunch recipe

Yield: 6 cups

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Your favorite childhood cereal, keto-fied! This keto cinnamon toast crunch recipe is made with Keto and Co.'s flatbread mix along with a handful of other whole ingredients. It's crisp, sweet, and crunchy, with just the right amount of cinnamon!

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Ingredients

Cinnamon cereal

• ½ cup + 2 tablespoons Wondrose sugar alternative
• ¼ cup water
• ¼ cup coconut oil (or butter), melted and cooled slightly
• 2 egg whites
• 2 teaspoons vanilla extract
• 1 package keto flatbread mix by Keto and Co. 
• 1 tablespoon ground cinnamon
• 2 tablespoons flaxseed meal

Cinnamon topping

• 2 tablespoons coconut oil (or butter)
• 2 tablespoons Wondrose
• 1 teaspoon ground cinnamon

Instructions

Cinnamon cereal

1. In a large mixing bowl, combine the Wondrose sugar alternative with the water and stir. Let it sit for a couple of minutes.
2. Add the coconut oil (or butter), egg whites, and vanilla extract to the Wondrose mixture. Whisk the ingredients together to combine.
3. Add the package of Keto and Co. flatbread mix to the wet mixture, along with the ground cinnamon and flaxseed meal. Stir with a whisk until a dough forms, then switch to a rubber spatula, scraping down the sides and making sure the dough is well incorporated. Let it sit for 2-3 minutes. Preheat the oven to 325°F.
4. Divide the dough in half, forming 2 dough balls. Place a large piece of parchment paper on a flat work surface and cut another piece of paper the same size. Place one dough ball on the bottom piece of parchment and flatten it slightly. Place the second piece of parchment paper on top and roll out the dough until it's very thin, about 1/16th of an inch in thickness.
5. Cut rows across, spaced about 1-inch apart. Cut rows the opposite direction, also 1-inch apart, to form the cinnamon squares. (Clean any residual dough off the knife every few cuts otherwise it will stick to the dough and prevent clean cuts.)
6. Carefully transfer each of the squares to a parchment-lined baking sheet, spacing each square about ¼-inch apart. (This requires two baking sheets OR baking in batches). You can use a thin metal spatula or your knife to pick up each square and transfer.
7. Melt 2 tablespoons of coconut oil (or butter) and use a pastry brush to brush it onto the cinnamon squares.
8. OPTIONAL: In a small bowl, combine 2 tablespoons of Wondrose with 1 teaspoon of ground cinnamon. Sprinkle about half mixture evenly onto the squares, reserving the other half for the second portion of the dough.
9. Bake the squares at 325°F for 12-15 minutes, or until they turn a deep golden brown. During this time, I repeat steps 4-8 with the second ball of dough.
10. Remove from the oven and let them sit for 5 minutes. Then gently pick up the corners of the parchment paper to "toss" the baked squares around in the cinnamon topping mixture (optional). Let them cool on the baking sheet for 30 minutes- they will continue to get crisp as they cool down.
11. Bake the second batch, repeating steps 9 and 10.

Notes

When rolling out the dough, try to make it as thin as possible, with an even thickness across. The thicker the squares, the longer the bake time. Too thick and they won't end up as crispy.

Store in an air-tight container in your pantry or cabinet for up to two weeks.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 147mgCarbohydrates: 12gNet Carbohydrates: 6gFiber: 6gSugar: 0gProtein: 10g

This nutritional information is approximate and is provided for convenience as a courtesy.