Keto & Gluten Free Cinnamon Toast Crunch

Our gluten free and keto cinnamon toast crunch just got a big makeover, making it much (muuuch!) crunchier. Plus less ingredients and just 2g net carbs a serving!

Oh, and if baking with cups rather than grams is your thing, just click on US Customary for an instant conversion.


  • 192 g almond flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon xanthan gum or 1 tsp flax meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 80 g grass-fed butter at room temperature*
  • 96 g golden erythritol or erythritol-based sweeteners
  • 1 egg


  • 28 g grass-fed butter melted
  • 2 tablespoons xylitol or Swerve
  • 2 teaspoons ground cinnamon


  1. Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
  2. Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
  3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
  4. Get full recipe==>>