Nowhere near as pretty as yours, but wow, these taste amazing! Oh man, Cinnamon toast crunch is the best cereal by a long shot and I can guarantee this by asking anyone and everyone if it was a part of their childhood and even adulthood. It is, without fail, the cereal I see most people purchase when I am at the grocery store. We knew that if we were going to attempt a low carb cereal we would need to pick one that everyone could undoubtedly agree upon as the best, so we decided on Cinnamon Toast Crunch.
1 1/2 cups almond flour (150 g/ 5.3 oz)
4 tbsp flaxmeal (28 g/ 1 oz)
1 tsp gluten-free baking powder
2 tsp cinnamon
1/3 cup granulated Erythritol or Swerve (67 g/ 2.4 oz)
1/2 tsp sea salt or pink Himalayan salt
1/4 cup melted butter, ghee or virgin coconut oil(60 ml/ 2 fl oz)
Place all the dry ingredients in a bowl: almond flour, flax meal, baking powder, cinnamon, Erythritol and salt.
Add the melted butter and vanilla extract. Mix until well combined. Add the water and mix until the dough has formed. Refrigerate for 1 hour.
Place about half of the dough on a silicon mat. Use a silicon lined rolling pin to roll out the dough until very thin, about 1/8-inch (1/4 cm). Alternatively, place the dough between 2 sheets of parchment paper and roll out until thin.
Use a pizza cutter to cut the dough into small squares. Using a fork, prick each of the square.
Brush with melted ghee. Dust with cinnamon and sprinkle with Erythritol. Repeat for the second half of the dough, using the remaining melted butter, cinnamon and Erythritol.
Place in the oven preheated to 150 °C/ 300 °F (fan assisted) and bake for 20 minutes.
Remove from the oven and place on a cooling rack for 1 hour to allow the cereal to crisp up.
Once completely cooled, break the pre-cut cereal into pieces. Serve with unsweetened almond milk, coconut milk or full-fat yogurt.