Cereal and bread are two foods people miss the most on low carb diets. Fortunately, we have recipes for both! Check out some of our bread recipes here and here. But what about those crispy, crunchy cereal cravings? Well, we got ya covered there too! Enjoy all the things we love about this Low Carb Cinnamon Crunch Cereal below…
Low Carb Cinnamon Crunch Cereal Benefits
- High protein from collagen peptides
- High in fiber from flax
- Super filling
- Contains cinnamon (which helps regulate blood sugar)
- Easy to make
Ways we use It
It goes without saying that cereal and milk go together like PB&J. But, if you know anything about inflammation, you know dairy produces a lot of it. Inflammation leads to all kinds of metabolic disorders (think cancer, diabetes, and autoimmune diseases). We recommend sticking to nondairy milk products (and cheese too!). So blend up, or buy, some delicious coconut, almond or Tiger Nut Milk for this recipe. Combine your cereal with a little milk, and voila! Just like when you were a kid!
Alternatively, toss some in a reusable container by portioning out your servings and use for emergency snacks in the car or at your work or school desk. Lastly, crush the cereal to use as a topping for baked apples or low carb blueberry crumbles.
What’s your favorite type of cereal? Let us know below! And we want to hear if you made our Low Carb Cinnamon Crunch Cereal!
Cinnamon Crunch CerealPrint Recipe
- 1¼ cups almond flour
- ⅓ cup collagen peptides
- ⅓ cup plus 1 tablespoon Lakanto Monk Fruit Sweetener Granular or Swerve
- 3 tablespoons liquid egg whites
- 2 tablespoons melted coconut oil
- 2 tablespoons ground flax
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Heat oven to 350°F.
- Coat two large pieces of parchment paper with coconut oil cooking spray.
- Whisk together the almond flour, collagen peptides and ⅓ cup Monk Fruit in a medium bowl.
- Stir in the egg whites, coconut oil, flax, cinnamon, and vanilla extract until a dough is formed.
- Scoop the dough onto one sheet of parchment and cover with the other. Use a rolling pin to create a large square, about 12-by-12-inches, and ¼-inch thick.
- Gently peel off the top layer of parchment. Sprinkle with remaining sweetener.
- Place the flattened dough onto a large baking sheet and place in the oven for 17 to 19 minutes, or until golden with darkened edges. Watch during the final minutes to avoid burning.
- Remove from oven and cool for 5 minutes, then use a pizza cutter to cut ½-inch squares. Cool completely, then store in a sealed container for up 3 days countertop, or 7 days refrigerated.
Calories: 325 | Protein: 18.5g | Fat: 26g | Carbs: 9g | Fiber: 4.5g | Net Carbs: 4.5g