Keto Fat Head Cinnamon Toast Crunch Cereal

You’ll never need to walk down the cereal isle in the grocery store ever again! This Keto Fathead Cinnamon Crunch Cereal is one of the best low-carb cereal I’ve ever tried. Is there nothing that fathead dough can’t make amazing?!

Unlike the traditional Fat Head dough, this recipe doesn’t require any eggs, which is perfect for an egg-free keto breakfast option.

Made from a super easy simple base of cheese and almond flour and sweetened with low-carb sweetener and cinnamon. Have you tried Ceylon cinnamon before? If not, i’d 100% recommend it. It’s the purest and the best. Once you try it you’ll never go back to the cheap stuff. A little goes along way, unless you’re me!

This low-carb cinnamon crunch cereal is perfect for a healthy keto breakfast. I like to serve it with unsweetened almond milk and some fresh berries but yoghurt, coconut yoghurt or milk would be delicious too or even whipped cream or coconut cream for an easy low-carb dessert.

0 days, 0 hours, 50 minutes

Serving size about ³/₄ cup, 45 g/ 1.6 oz

Nutritional values (per serving, about ³/₄ cup, 45 g/ 1.6 oz)

Net carbs5 grams

Protein12.8 grams

Fat23.4 grams

Calories279 kcal

Calories from carbs 7%, protein 18%, fat 75%

Total carbs7.8 gramsFiber2.8 gramsSugars2.5 gramsSaturated fat8.5 gramsSodium247 mg(11% RDA)Magnesium64 mg(16% RDA)Potassium210 mg(10% EMR)

Ingredients (makes 5 servings, about 225 g/ 8 oz)

Dough:

1 ¹/₂ cups shredded mozzarella, low moisture (170 g/ 6 oz)
2 tbsp cream cheese (28 g/ 1 oz)
1 cup almond flour (100 g/ 3.5 oz)
¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
2 tsp cinnamon
2 tbsp butter, melted

Topping:

1-2 tsp cinnamon
2 tbsp granulated Erythritol or Swerve

Instructions

Preheat the oven to 120 ?C/ 250 ?F (fan assisted), or 140 ?C/ 285 ?F (conventional). Place the mozzarella and cream cheese in a heatproof glass bowl.
Microwave for 60 seconds. Stir then heat for a further 30 seconds. Mix well with a spatula.
Add the dry ingredients (almond flour, low-carb sweetener and cinnamon) to a food processor.
Add the melted mozzarella and cream cheese mix, and melted butter.
Blitz until combined.
Remove the dough from the food processor and divide into 2 parts. Roll out one ball of dough about ¹/₄ cm (¹/₈ inch) thick between two sheets of greaseproof paper, or a silicone mat and 1 sheet of greaseproof.
Use a pizza cutter and cut into squares.
Dust with cinnamon and sprinkle with erythritol. Repeat for the second half of the dough.
Bake for about 45 to 55 minutes until golden on top and slightly crisp. Remove from the oven and allow to cool to fully crisp up.
Store in a sealed container at room temperature for up a week, or freeze in a sealed bag for up to 3 months. Serve with unsweetened almond milk or cashew milk.

Ingredient nutritional breakdown (per serving, about ³/₄ cup, 45 g/ 1.6 oz)

Net carbs	Protein	Fat	Calories
Mozzarella cheese (low moisture, for pizza)
1.9 g	8.1 g	6.7 g	100 kcal
Cream cheese, soft (full-fat)
0.2 g	0.4 g	1.6 g	14 kcal
Almond flour (blanched ground almonds, almond meal)
1.8 g	4.3 g	10.5 g	118 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal
Cinnamon, spices
0.3 g	0 g	0 g	3 kcal
Butter, unsalted, grass-fed
0 g	0 g	4.6 g	41 kcal
Cinnamon, spices
0.1 g	0 g	0 g	1 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Total per serving, about ³/₄ cup, 45 g/ 1.6 oz
5 g	12.8 g	23.4 g	279 kcal

Keto Fat Head Cinnamon Toast Crunch Cereal Follow us 136.0k