This Keto cereal recipe is for everyone who's secretly missing Cinnamon Toast Crunch (aka "Curiously Cinnamon" in the UK) for breakfast. There's not a shred of wheat in this awesomely crunchy low carb cereal - and none of the sugar. Enjoy your cinnamon crunch without all the carbs!
Cut the butter into small pieces and whizz in a food processor together with the erythritol until creamy.
Mix the dry ingredients in a bowl and add to the butter/sweetener mix. Blend until your dough resembles moist crumbles.
Form the dough into a ball and roll out thinly between 2 sheets of baking paper. This prevents the dough from sticking to your rolling pin.
Peel off the top layer of baking/parchment paper and sprinkle the the dough with a topping made from more cinnamon and erythritol. Press the topping onto the dough with your hands.
Cut into squares with a knife and prick each square with a fork to prevent large air bubbles.
Bake for 10-12 minutes or until browned.
Let the cereal cool COMPLETELY before you break it into squares. It is VERY soft when hot but will be crunchy once it's cold.
The baking time will depend on how thick or thin you have rolled out your dough. Rotate the baking sheet if the back browns too quickly. You can replace the psyllium husk with double the amount of ground flax seed. The xanthan gum is optional, but it does give the dough extra crunch. If you are using an electric mixer and not a food processor, it may be easier to mix the dough when the butter is at room temperature. In this case, wrap the dough in cling film and chill it for 30 minutes before you roll it out. One portion is a heaped ⅓ cup or ca 40g.