Easy Keto Cinnamon Toast Crunch Cereal Recipe

• Gather all the ingredients for your keto cereal.
  
• In a large mixing bowl combine the almond flour with the cinnamon, flax seed, baking powder, and a pinch of salt.
  
• Soften the butter or ghee in another mixing bowl and add the Erythritol. Beat with an electric mixer until crumbly.
• Add in the egg and mix to incorporate into a crumbly dough.
  
• Fold in the flour mixture.
• Wrap the dough with cling film and refrigerate for at least an hour.
• Preheat the oven to 350°F/180°C.
• Roll out the dough between two pieces of parchment paper. If the dough is too sticky place in the freezer for 10-15 minutes and try again.
• Cut the sheet of dough lengthwise and then crosswise into squares.
• Prick each piece with a toothpick or fork to create designs.
• Transfer with the parchment paper on a baking pan, and place in the freezer for 10 minutes before baking.
  
• Bake for about 10 minutes, until golden.

For the Cinnamon Coating

• Mix the cinnamon with the Erythritol. Brush the cereal with the coconut oil and sprinkle with cinnamon-Erythritol mixture.
  
• Allow to cool for ten minutes before transferring to a cooling rack to cool completely. They will keep hardening for the next few hours so let them sit for at least 30 minutes for an extra crispy result.
  
• Store in an airtight container for up to a week and serve with cold milk.