Keto Cinnamon Toast Crunch Cereal Squares
Crispy, cinnamon-sugar coated cheese crisps that mimic the nostalgia of Cinnamon Toast Crunch without carbs. Made from mozzarella, cream cheese, and almond flour, these low-carb squares deliver that satisfying crunch and warm spice. Perfect for keto dieters craving breakfast cereal texture or a sweet snack. The combination of melted cheese and erythritol coating creates a surprisingly authentic toast-like bite.
Ingredients
- 1 ½ cup shredded mozzarella, low moisture, 170 g / 6 oz
- 2 tbsp cream cheese, 28 g / 1 oz
- 1 cup almond flour, 100 g / 3.5 ozcoconut flour0.25 cup (25g) replaces 1 cupketolow-carbpaleo
denser crumb, requires 1 extra egg
Full guide → - ¼ cup granulated erythritol or swerve, 50 g / 1.8 oz
- 2 tsp cinnamon
- 2 tbsp butter, melted
- 1 to 2 tsp, cinnamon, for topping
- 2 tbsp granulated erythritol or swerve, for topping
Instructions
- 1
Preheat oven to 250°F fan-assisted or 275°F conventional.
- 2
Microwave mozzarella and cream cheese for 60 seconds in a heatproof glass bowl.
- 3
Stir and microwave 30 seconds more, then mix thoroughly with spatula.
- 4
Add almond flour, sweetener, and cinnamon to food processor.
- 5
Add melted cheese mixture and melted butter to processor.
- 6
Blitz until fully combined into dough.
- 7
Divide dough in half and roll each portion 1/1 ½" thick between greaseproof paper sheets.
- 8
Cut into squares using pizza cutter.
- 9
Dust squares with cinnamon and sprinkle erythritol on both portions.
- 10
Bake 45-55 minutes until golden and slightly crisp.
- 11
Cool completely on baking sheet to crisp further.
Tips
Roll dough between parchment to prevent sticking and ensure even thickness. Thinner squares crisp faster; thicker ones stay chewy inside.
Don't skip the cooling step--cereal squares crisp dramatically as they cool, achieving that signature crunch texture similar to actual cereal.
Divide dough into two portions before rolling to make handling manageable and ensure consistent thickness across batches.
Good to Know
Sealed container at room temperature up to 1 week. Freezer bag up to 3 months.
Prepare dough and refrigerate 24 hours before rolling. Bake squares and store completely cooled.
Serve with unsweetened almond milk or cashew milk as a cereal substitute, or as a standalone snack.
Common Mistakes
Roll dough too thick to avoid undercooked centers that stay chewy instead of crisp.
Skip cooling step to avoid missing the final crisping that develops texture.
Overmicrowave cheese mixture to avoid separating into oily film instead of smooth paste.
Substitutions
Dairy-Free Swaps
General Alternatives
denser crumb, requires 1 extra egg
Full guide →FAQ
Can I make this without a food processor?
Yes. Mix dry ingredients in a bowl. Add melted cheese and butter, stirring vigorously with a spoon or hand mixer until dough forms. It will be slightly lumpier but still workable.
What if my squares are still soft after baking?
Extend baking by 5-10 minutes. Squares crisp during cooling; if still soft after 30 minutes room temperature, oven temperature was too high or dough too thick. Aim for 1/4 cm thickness.
How long do frozen squares keep crispy?
Up to 3 months frozen. Reheat in 120C oven 5-10 minutes to restore crispness, or eat thawed at room temperature within 2 hours.