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Cinnamon Crunch Cereal recipe

Adapted from:

Yield: 8 servings

Serving size: 1/2 cup / 125 ml

Cinnamon Cereal Squares:

1.5 cups / 380g egg whites (~12 large egg whites)
1.5 cups / 170g almond flour
1/2 tsp baking soda
1/2 tsp salt
1/2 / 120g cup nut butter (unsweetened)
1 cup / 160g powdered erythritol or xylitol
1 tsp. cinnamon

1 tsp. vanilla extract

Cinnamon "Sugar" Coating:

4 tb. powdered OR granulated erythritol / xylitol

2 tsp. cinnamon

2 tb. coconut oil / OR melted ghee / OR other neutral oil

For the cereal base:

Preheat your oven to 120C / 245F.

Mix together the nut butter, cinnamon, baking soda, salt, vanilla, and powdered erythritol until well combined.

Slowly mix in the egg whites a little at a time with a whisk or electric mixer.

Sift in the almond flour last, mixing well to get rid of any lumps.

Spread this mixture in a thin, even layer over a non-stick baking mat or baking paper, then bake for 15 minutes or until the batter is dry to the touch but still soft.

Remove from the oven and use a knife or pizza cutter to cut the cereal base into small squares. 

Turn the oven down to 100C / 215F and dry out the cinnamon squares for another 15 minutes.

Remove from the oven, separate the squares so that they have room for air to circulate in between them (this will help them fully dry out).

Turn the oven down again to 80C / 175F (or as low as it can go) and dry out the cinnamon squares for 2-5 hours or until fully dried out and easily broken in half when bent. (the more fully you dry them out, the crunchier they will be and the longer they can be stored)

For the coating:

In a small bowl mix together the cinnamon and sweetener.

Once the squares are fully dehydrated, toss them into a frying pan and continuously stir/flip them to evenly heat, at the same time add a few drops at a time of the oil, with the goal of evenly coating each cinnamon square with a small amount of the oil (I used a small spray bottle to do this). 

Once all of your oil has been used up and the squares are evenly coated, sift over the cinnamon-sweetener mixture gradually, continuing to stir the cinnamon squares as you go.

When all the cinnamon squares are evenly coated in the cinnamon-sweetener, spread the cereal out on a baking pan and let cool to room temperature, then store in an air-tight container for up to 2 weeks (only 1 week if you didn't fully dry-out your cinnamon squares).


Alternative method #1: (crispiest version)

After squares have been baked, cut, and then separated, fry them in hot neutral-flavored oil for 15-30 seconds, just until the water content has been cooked out, then spread out over paper towels or a mesh rack to drain the excess oil. These will keep for only 1 week in an air-tight container, or 1 month frozen.

Alternative method #2: (quickest version)

Use granulated sweetener instead of powdered to make the cinnamon coating. After the cereal batter has been spread out in a thin layer over your non-stick baking mat, sprinkle over a thin, even layer of the cinnamon "sugar" coating, then continue with the baking, cutting and dehydrating directions.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Cinnamon Toast Crunch Cereal (1 serving):                 kcal 130 / Carbs 23g / Sugars 9g / Fat 3g / Protein 1g                                      

TPH Low-Carb Cinnamon Crunch Cereal (1 serving):     kcal 275 / Carbs 5g / Sugars <1g / Fat 24g / Protein 13g

(made with erythritol, almond butter, and ghee, dehydrated)

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