GLUTEN FREE, GRAIN FREE & KETO CINNAMON TOAST CRUNCH CEREAL 2.0 by Gnom Gnom

GLUTEN FREE, GRAIN FREE & KETO CINNAMON TOAST CRUNCH CEREAL 2.0

COURSE: BREAKFAST, COOKIES, DESSERT
CUISINE: AMERICAN
KEYWORD: GLUTEN FREE, GRAIN FREE, KETO, LOW CARB
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS:  SERVINGS
CALORIES: 172 KCAL
Our gluten free and keto cinnamon toast crunch just got a big makeover, making it much (muuuch!) crunchier. Plus less ingredients and just 2g net carbs a serving!
Oh, and if baking with cups rather than grams is your thing, just click on US Customary for an instant conversion.
Print

INGREDIENTS

FOR THE CINNAMON TOPPING:

METRIC - US Cups

INSTRUCTIONS

  1. See recipe video for guidance!
  2. Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
  3. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved. 
  4. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 
  5. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  6. Wrap cereal dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
  7. Preheat oven to 350°F/180°C.
  8. Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork (optional). 
  9. Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
  10. Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden). 
  11. Brush with melted butter and sprinkle with cinnamon 'sugar'. You can also do this prior to baking for a more 'crusty' result, both work well just depending on your preference so feel free to experiment.
  12. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!). 
  13. Store in an airtight container for up to 5 days. 

RECIPE NOTES

*Coconut butter can be substituted if dairy free or paleo. Just note that your cereal will be less airy (and therefore crunchy). Having said that, still much crunchier than our previous version! 

Nutrition Facts
Gluten Free, Grain Free & Keto Cinnamon Toast Crunch Cereal 2.0
Amount Per Serving (40 g)
Calories 172Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 4g20%
Cholesterol 33mg11%
Sodium 234mg10%
Potassium 6mg0%
Total Carbohydrates 4g1%
Dietary Fiber 2g8%
Protein 4g8%
Vitamin A4.5%
Calcium4.5%
Iron4.5%
* Percent Daily Values are based on a 2000 calorie diet.

Comentarios

Publicar un comentario

Entradas populares de este blog

Keto Lemon Bar Recipe

Keto Lemon Bar Recipe A low carb and gluten free lemon bar recipe that’s just as good or better than the original – without the guilt and bloating! Author:  Mellissa Sevigny Yield:  16 bars Category:  Dessert Cuisine:  American INGREDIENTS For the Crust: 6 Tbl butter 2 cups almond flour 1/3 cup granulated sugar substitute (I used Swerve) 1 Tbsp freshly grated lemon zest For the Filling: 1/2 cup butter 1/2 cup granulated sugar substitute (I used  Swerve ) 1/2 cup fresh lemon juice 1/4 cup lemon zest 6 egg yolks 1/2 tsp xanthan gum 2 Tbsp unflavored gelatin (I used  Great Lakes ) INSTRUCTIONS For the crust: Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply...
Leer más

Keto buns by Dietdoctor

Keto buns by Dietdoctor Ingredients 1¼ cups  almond flour (100 g equivalen a 10 g de carbohidratos) 5 tbsp ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 2 tsp cider vinegar 1 cup boiling water 3 egg whites 2 tbsp sesame seeds (optional) Salen 6 bollos Ketogenic low carb 1 bun is 1 serving Net carbs:  4 % ( 2 g ) Fiber: 6 g Fat:  79 % (13 g) Protein:  17 % (7 g) kcal:  170 We don't recommend counting calories.  Here's why. Instructions Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet. Bake on lower rack in the oven for 50–60 minutes, depending on t...
Leer más

Berries, valor nutricional

30 gramos BLUEBERRIES 17.1 Calories 4.3g Carbs (3.6g net carbs) 0.1g Fat 0.2g Protein RASPBERRIES 15.6 Calories 3.6g Carbs (1.6g net carbs) 0.2g Fat 0.4g Protein STRAWBERRIES 9.6 Calories 2.3g Carbs (1.7g net carbs) 0.1g Fat 0.2g Protein 30 gramos BLUEBERRIES (ARÁNDANOS NO DESHIDRATADOS) 17.1 Calorías 3.6g Carbohidratos netos 0.1g Grasa 0.2g Proteína FRAMBUESAS 15.6 Calorías 1.6g Carbohidratos netos 0.2g Grasa 0.4g Proteína FRESAS 9.6 Calorías 1.7g Carbohidratos netos 0.1g Grasa 0.2g Proteína
Leer más