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.
FOR THE CINNAMON TOPPING:
Oh, and if baking with cups rather than grams is your thing, just click on US Customary for an instant conversion.
Ingredients:
- 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
FOR THE CINNAMON TOPPING:
- 28 g grass-fed butter melted
- 2 tablespoons xylitol or Swerve
- 2 teaspoons ground cinnamon
Instructions:
- Add almond flour, cinnamon, xanthan gum, baking soda, and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- 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.
- Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- Get full recipe==>>gnom-gnom.com
