Missing breakfast cereal on your low carb diet? Well say no more. This recipe for Keto Cinnamon Toast Crunch Cereal has you covered.
In my house, we have a saying.
When the kids are scrounging around in the fridge, and fussing that there is nothing to eat, we say “Well kids, there’s always cereal.” And I’ll be honest, this rarely stops the fussing, but it really ought to. My kids aren’t on a low carb diet like I am, so they don’t know how good they have it.
My kids can bust out a box of that addictive Cinnamon Toast Crunch and go to town.
But fear not- I’ve come up with a low carb workaround. It’s a little more complicated than just opening a box, but soon you’ll have a delicious bowl of crispy, cinnamon, and sweet breakfast cereal. And unlike regular oh-so-tempting Cinnamon Toast Crunch cereal, this Keto version has less than 1g net carbs per bowl.
But I think I should address the elephant in the room.
Or the pig, to be more accurate. That’s because the main ingredient of this Keto Cinnamon Toast Crunch is pork rinds. Yes. Pork rinds. But stay with me on this! They have the perfect texture for crispy cereal and with enough cinnamon and sweetener, you won’t taste the pork rind flavor at all.
In addition to a bag of pork rinds, you’ll need a granulated Keto sweetener, butter, heavy whipping cream and ground cinnamon.
And you’ll want to find a good milk substitute to pour over the cereal.
Regular milk is off-limits when you are on a low carb diet because it’s full of sugary lactose and has 12g of carbohydrate per cup. But you can use low carb almond or coconut milk. Or you can make your own dairy milk by watering down heavy whipping cream and adding a little sugar-free sweetener.
You can mix up this crispy low carb cereal in two shakes of a lamb’s tail.
Start by making a simple caramel sauce. Mix it up with a bag of pork rinds that have been cut into bite-sized pieces. Lay the cereal out on a parchment-covered cookie sheet and sprinkle with cinnamon and sweetener. And you are done.
No need to resist Cinnamon Toast Crunch anymore.
So dig right in! 😋
Keto Cinnamon Toast Crunch Cereal
Missing breakfast cereal on your low carb diet? Well say no more. This recipe for Keto Cinnamon Toast Crunch Cereal has you covered.
- Prep Time: 5
- Cook Time: 9
- Total Time: 14 minutes
- Yield: 5 servings 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Instructions
Step 1. Cut the pork rinds into ½-1 inch pieces and place in a large bowl. Cover a large cookie sheet with parchment paper.
Step 2. Add butter to a medium-sized saucepan and heat over Medium heat until browned, 4-6 minutes. Stir occasionally until minute 3, and then constantly until it becomes a medium brown.
Step 3. Add heavy whipping cream and 3 tablespoons sweetener to the pan and cook until thickened, 2-3 minutes more. Stir continuously.
Step 4. Use a rubber spatula to fold the caramel sauce into the bowl of pork rinds, mixing until all surfaces are coated.
Step 5. Arrange the pork rinds on the parchment-covered cookie sheet and sprinkle with ⅓ of the cinnamon sugar mixture. Mix it up and repeat 2 more times until all surfaces are covered in the sprinkled sweetener.
Step 6. Leave on the counter until cooled. Can be stored in an airtight container at room temperature for 3-4 days.
Nutrition
- Calories: 292
- Fat: 28
- Carbohydrates: 1
- Fiber: <1
- Protein: 11
Keywords: Keto Cinnamon Cereal, Low Carb Cinnamon Cereal, Keto Cinnamon Toast Crunch, Low Carb Cinnamon Toast Crunch
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IF YOU LIKED THIS LOW CARB BREAKFAST RECIPE, THEN YOU MIGHT LIKE MY RECIPES FOR CAULIFLOWER EGGS BENEDICT, KETO WAFFLES, OR SOUTHERN BISCUITS WITH SAUSAGE GRAVY.
Renee M Jeanmenne says
This was really great! I had no problem keeping it crisp... I just let the caramel sauce cool down just a little before I poured it on the rinds....I did add a little swerve brown sugar to the caramel to get it to the color I wanted it. BTW - I hardly stirred after I poured in the cream, it browned nicely without stirring too much. I had a hard time putting it a container---I kept eating the pieces !!! Will DEFINITELY make this again. I wonder if you could switch up the flavors? Maybe Vanilla, Almond or Chocolate ? I may have to try these sometime. Anyway, thanks for the great recipe.
★★★★★
EmilyKrill says
Thanks for the tip! I’ve made this before and drizzled melted sugar free chocolate over the pieces. It was really good. If you try making any other flavors please let me know!
Teri Tibbetts says
I just found this recipe and made it today. So good! Just wondering, is it supposed to crisp up? mine didn't and I'm not sure if I did something wrong. can you bake it to crisp it? and, is there a reason I can't store it in the refrigerator instead?
★★★★★
EmilyKrill says
The cereal should retain some crispiness from the pork rinds. You can pop it in the oven for 5-10 minutes at 350 degrees F to crisp it up a little. And you can store the cereal in the refrigerator if you want to but you don't need to.
Margaret says
I messed this up from the first step and it’s still one of the best keto things I ever made. Had extra cinnamon gravy so I added shredded coconut. Thanks for this amazing recipe
★★★★★
EmilyKrill says
Thanks!
Sean says
Can you add milk to this and eat it like cereal?
EmilyKrill says
Sure. If you are doing low carb, I'd stay away from cow's milk though because it's high in sugar. Stick to almond or coconut milk.
Mary says
This a genius! Finally a keto cereal fix, I'm so happy!
I did leave out the cream because I wanted to make sure it was very crunchy and it was super crunchy and tasted so much like Cinnamon toast crunch.
★★★★★
EmilyKrill says
Thanks!
Christine says
I used Swerve brown sugar for the syrup, and popped the finished product in convection oven at 350 for a few minutes to bake it all in and dry it. This recipe is perfection. Thank you so much!
★★★★★
EmilyKrill says
Sure thing!
Jillian Walker says
My Carmel sauce didn’t turn into a Carmel sauce the butter separated from my sugar and cream I doubt it’s going to work
EmilyKrill says
Oh no. I've had this happen when I cooked it a little too long. It's the Swerve's fault, unfortuntately.
Laurel says
Haven’t tried it (yet) butIjust want to say- I love you. Because you REALLY think outside the box. Literally.
EmilyKrill says
Ha, thanks for making my day.
txgrandma says
This is genius. Thanks for sharing!
★★★★★
EmilyKrill says
Sure thing!
txgrandma says
I have made this many times and it never disappoints! I do use equal parts butter, cream and sweetener and cook it until it just begins to brown. It's perfect every time. Thanks for sharing!
★★★★★
EmilyKrill says
Sure thing!
Amy O’Neal says
Is there a recipe for the caramel sauce?
EmilyKrill says
Yes, it's steps 2 and 3.
Q says
What kind/flavor of pork rind are you using?
EmilyKrill says
I use the plain unflavored pork rinds you find in the snack section of the supermarket.
Connie Frierson says
I haven't tried this recipe but I give it the highest marks for sheer creativity. You have created a surreal universe where our favorite simple carb heavy things are transforming——if you want it badly enough. Amazing!!! And Cool.
★★★★★
EmilyKrill says
Ha ha ha, thanks. You gotta want it.