Inspector Gorgeous

Easy Keto Snickerdoodle Cereal!

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Homemade Cinnamon Crunch Cereal

This homemade cinnamon cereal has been hanging around Inspector Gorgeous since 2016, which means this recipe is now old enough to make me question several things about the passage of time.

But unlike some things I thought were a good idea in 2016, my painted on brows and questionable cheekbone contour for example, this one still holds up!

It’s a simple almond-flour cereal with buttery cinnamon swirled through the dough. The secret is baking it twice: first as one thin sheet, then again after cutting it into little squares. That second bake exposes more of the edges and helps dry everything out so you get actual crunchy cereal pieces rather than tiny breakfast brownies.

Although tiny breakfast brownies don’t sound like the worst mistake I’ve ever made.

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Why Bake Homemade Cereal Twice?

This is the part of the recipe that can sound a little strange.

After the first bake, let the cereal sheet cool enough that it’s easy to handle and then cut it into small squares. Lower the oven temperature and put those squares right back into the oven.

Think of it a little like making biscotti.

The first bake cooks the dough. Cutting it creates lots of new exposed edges, and the lower-temperature second bake allows more moisture to escape and gives the cereal its crisp texture.

Let it cool completely afterward, too. The pieces will continue to crisp as they cool.

Swirly Twirly Action

The Cinnamon Swirl

Rather than simply tossing the finished cereal in cinnamon sweetener, this recipe has a buttery cinnamon mixture swirled directly into the almond-flour base before baking.

Dollop it over the top and drag a fork through the mixture all the way to the edges.

You don’t need perfect swirls. In fact, the more imperfect the swirl, the better it tastes! Some of my favorite bites are of the imperfect swirls of cinnamon butter soaked in milk.

If you find your cinnamon butter is too thick to swirl, add just ¼ teaspoon of warm water to loosen it. You want it soft enough to move through the batter but not melted and runny.

Cereal Square Perfection

Almond Flour vs. Almond Meal

Almond flour will give the cereal a finer, more uniform texture, while almond meal is typically coarser and may include the almond skins. I prefer the finer version but you can certainly use what you have!

You’ll find that I also have a few gluten free dessert recipes like my Super Moist Keto Chocolate Cupcakes and my Keto Single Serving Chocolate Cupcake that call for super fine almond flour and that’s non-negotiable. The very fine texture helps the cupcakes stay light and fluffy!

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How Big Is One Serving?

This recipe makes approximately 4 cups of cereal, with one serving equal to approximately 2/3 cup.

Yield: 6 servings (approximately 2/3 cup each)

Serve It Your Way

Pour it into a bowl with your favorite milk, sprinkle it over Greek yogurt, or just grab pieces straight from the container. And yes, I’m firmly on team let-the-cereal-soak-up-a-little-milk-first.

If you enjoy attacking the roof of your mouth with dry cereal shards first thing in the morning, I respect your commitment! I just don’t understand it.

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Gluten Free Snickerdoodle Cereal

Gluten Free Snickerdoodle Cereal

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
No Ratings

Ingredients

Cereal Base

  • 1 cup blanched almond flour
  • ¼ cup granulated monk fruit sweetener blend
  • 1 large egg
  • 2 large egg whites
  • 3 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • ½ teaspoon xanthan gum, optional
  • Pinch of kosher salt

Cinnamon Swirl

  • 2 tablespoons butter, softened
  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated monk fruit sweetener blend
  • ¼ teaspoon warm water, only if needed to loosen the mixture

Instructions

  1. Preheat the oven to 350°F. Line a standard rimmed sheet pan with parchment paper.
  2. In a medium bowl, mix the almond flour, monk fruit sweetener, xanthan gum, and salt.
  3. Add the egg, egg whites, melted butter, and vanilla. Stir until a thick, evenly combined batter forms.
  4. Spread the mixture onto the prepared pan in a thin, even layer.
  5. In a small bowl, mix the softened butter, cinnamon, and monk fruit sweetener until smooth. If the mixture is too thick to swirl easily, stir in up to ¼ teaspoon warm water.
  6. Dollop the cinnamon mixture over the cereal base. Use a fork or the tip of a knife to gently swirl it throughout the batter, reaching all the way to the edges.
  7. Bake for 25–30 minutes, or until the cereal sheet is set and lightly golden around the edges.
  8. Remove from the oven and let cool until it is easy to handle. Reduce the oven temperature to 300°F.
  9. Cut the cereal sheet into small cereal-sized squares. Spread the pieces out slightly on the pan so more of the cut edges are exposed.
  10. Return the cereal to the oven and bake for another 10–15 minutes, or until the pieces feel dry and crisp around the edges.
  11. Let cool completely before serving. The cereal will continue to crisp as it cools.

Notes

Sweetener: Use a granulated monk fruit sweetener blend that measures 1:1 like sugar. Nutrition may vary depending on the brand used.

Almond flour: Blanched almond flour gives the cereal a finer, more uniform texture than coarse almond meal.

For extra crunch: Let the cereal cool completely before storing. If it still feels slightly soft while warm, that is normal.

Storage: Store cooled cereal in an airtight container at room temperature.

Nutrition Information
Yield 6 Serving Size 2/3 cup
Amount Per Serving Calories 215Total Fat 20gCarbohydrates 6gNet Carbohydrates 3gFiber 3gProtein 6g
© Inspector Gorgeous

Reader Interactions

Comments

  1. Nikki

    know this recipe is 10 years old but, any idea on the serving size and nutrition information? Also step 4 of the recipe says to “Remove from oven, let cool and cut into squares. Reduce heat to 300 and bake for 10-15 minutes.” Does that mean we put it back in the oven AFTER it cools and we cut it? Thank you 🙂

    Reply

    • Liz

      Yes! Remove it from the oven and let it cool a bit, cut it into squares and bake again! That allows the cereal to crisp up more because you’re adding more surface area and letting more of the moisture bake out!

      As for the nutrition info, I will add that in for you today! Hope you enjoy it and check out some of the more recent low carb/gluten free cereal recipes! 🙂

      Reply

  7. Izzy

    I’ve been out of touch with cereal, and I’m ready for it to make a comeback in my life especially if I can make it on MY OWN!?!? I had no idea making cereal was this simple! Thanks for sharing!

    Reply

  9. Anonymous

    Love this post liz! Looks just like the real thing!! And I love milk soaked cereal tooo! I hate injuring the roof of my mouth in the name of breakfast.

    I also like the bowls. Very stylish.

    Reply

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