This low carb cinnamon cereal is the perfect keto breakfast when you’re sick of eggs and missing the texture of cold cereal on a low carb diet! Make a big batch and you’ll have this delicious keto cinnamon cereal on hand whenever the craving hits!
I’ve been kicking this low carb cinnamon cereal recipe idea around for a few weeks now. It all started when I was pouring my son a bowl of his favorite “treat” cereal one morning, and it smelled so good that I suddenly missed eating cereal. DESPERATELY.
The cold, creamy milk mixed with the sweet crunch of the little squares just sounded amazing to me right then. I didn’t cave and eat any, but I added a low carb cinnamon cereal recipe to the top of my “to do” list!
This morning I finally had time to do some experimenting with it so I got to work.
Because I’m doing the Whole 30 in August and the only approved sweetener is the occasional fruit or fruit juice, I wanted to develop a low carb cinnamon cereal recipe that would also be Whole 30 compliant.
As it is, I’m giving up my beloved Cream Cheese Pancakes, because you can’t have dairy on the Whole 30 – which also rules out another of my favorites, Greek yogurt.
On top of that, I can’t have bacon or sausage unless I make my own, or pay through the nose for one cured without any sugar at all. So I’m going to be seriously hating eggs by the end of the month!
Or at least I would be if I didn’t have this awesome keto cinnamon cereal recipe to add to my breakfast menu! Served with unsweetened almond milk, it’s pretty amazing, and stays crunchy for about as long as a typical breakfast cereal.
For those of you not doing the Whole 30, this low carb cinnamon cereal recipe can be sweetened with the sugar substitute of your choice – just remember to add 1/2 cup of water to replace the liquid from the apple juice. Start with the equivalent of 1/4 cup of sugar when figuring out your measurements and go from there to get it as sweet as you prefer.
This keto cinnamon cereal recipe is pretty easy to make too, which is an added bonus.
On another note, good quality cinnamon will really make a difference. You don’t have to buy an expensive brand but if your cinnamon jar is from the 90’s, it’s time to throw it out and buy some fresh stuff.
You should really be replacing your dried herbs and spices at least once a year because they lose their potency over time.
Cinnamon Faux-st Crunch Cereal – Low Carb and Gluten Free
- Yield: (6) 1/2 cup servings
Ingredients
- 1/2 cup milled flax seed
- 1/2 cup hulled hemp seeds
- 2 Tbsp ground cinnamon
- 1/2 cup apple juice
- 1 Tbsp coconut oil
Instructions
- Combine the dry ingredients in a Magic Bullet, blender or food processor. Add the apple juice and coconut oil and process until fully combined and mostly smooth.
- Spread the batter out on a parchment lined cookie sheet until nice and thin – about 1/16 of an inch thick. Bake in a preheated 300 degree (F) oven for 15 minutes. Lower the heat to 250 degrees (F) and bake for another 10 minutes.
- Remove from the oven and using a pizza cutter or knife, cut into squares about the size of the keys on your computer keyboard.
- Turn off the oven and put the cereal back inside for about an hour, or until it’s crisp and breaks easily. If it’s still soft, keep in the oven until completely dried out and crisp.
- Serve with unsweetened almond or coconut milk! SO good! Can’t wait to hear what you guys think of it!
Notes
Approx nutrition info per serving if using a no calorie sugar substitute in place of the apple juice:
129 calories, 9g fat, 1.25g net carbs, 5g protein
- Category: Breakfast
- Cuisine: Cereal
Nutrition
- Calories: 138
- Fat: 9g
- Carbohydrates: 3.4g net
- Protein: 5g
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Edward Charity, Jr says
Does it matter what kind if coconut oil? Refined or Unrefined? I have both, just want to know if one works better for this recipe.
Mellissa Sevigny says
unrefined would be best I think
Patricia says
I’ve had this recipe since you first published it and never tried until yesterday. What a dope. THIS IS A GAME-CHANGER for cereal lovers. I can’t say enough about how wonderful this is in every way imaginable…extremely low carb (w/o the apple juice), decent portion size, delicious, stayed crispy in almond milk, and so dang easy to make. In fact, I plan to use this as the basis for other flavors, like chocolate w/ banana extract and maybe try with peanut flour and peanut butter.
When I look at other similar recipes for cereal, they are all much higher carb and the count is usually for 1/3 cup. Good Grief. I am not a bird. I need more than 1/3 cup of cereal unless it’s granola.
For anyone who hasn’t tried this recipe and you love cereal, don’t wait as long as I did. Use the freshest ingredients and you can’t go wrong. I always have Flax meal in the freezer/fridge and just ordered more HEMP Heart shelled seeds today.
5 STAR YUMMO ! Thanks a million. Sometimes recipes don’t have to be complicated to be perfect.
kelz says
I used cranberry juice instead of apple and served with hemp milk. It tasted ok. The batter was good before baking but afterwards it seemed to lose its flavor. When mixed with the milk, however, it was good and different. Definitely would make again if absolutely craving cereal. Great job on the recipe!
Sandra Wylie says
I have a serious sweet tooth and found that this recipe as it is didn’t give me a very sweet cereal. So I made a batch and added about 3 Tbsp. Monkfruit sweetener (golden or traditional granulated) then dusted it in powdered Monkfruit sweetener.
The next time I make it, I think I’ll grind up the flax seeds. The whole seeds get stuck in my teeth!
But this will become a regular staple in my house!
Tamra says
So very good! I put a splash of vanilla extract and some organic cocoa powder, and the water instead of the Apple juice. I will be making this again.
PG says
Okay, what size cookie sheet are we supposed to use for this? I had a 9x13in and it seemed waaaay too big.
Secondly, mine turned out tasting…a little too toasted? Is it possible to cook it for too long?
Note that when I tried the recipe I used aluminum foil instead of parchment, 1/2 cup whole walnuts instead of the hemp, 1/4 cup maple syrup and 1/4 cup water combo instead of the apple juice. I also baked it at 250 longer than it called for.
Was it baking it too long or those other variations that might have given it the toasted dark flavor?
Mellissa Sevigny says
If you mean that you baked it at 250 degrees higher than recommended then yes, that is quite likely why it got a “toasted dark flavor.”
SafeHavens4all says
Not tried this particular recipe, but I make sourdough discard crackers and flaxseed crackers all the time.
I also dislike the toasted flavor for my crackers. I like to bake for 1 hour at 200 F using a convection oven. If the crackers or cereal doesn’t seem crunchy enoug, leave in turned off oven with light on. My light will make my oven 175F a good dehydrating temperature.
CobyLyn says
Looking forward to tasting this! Just burned the granola batch, remaking that after this one has dried! Wish there was an option to post photos!
CobyLyn says
I’ve been making this since I found your recipe, so delicious! I’ve tried a lot of variations and am trying monkfruit sweetener instead of honey since I’m trying to stick to a Keto wol. I sent a batch to my dad in Texas and he raves about it! He puts it on his yogurt ?