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GRAIN FREE KETO CINNAMON TOAST CRUNCH CEREAL
Our gluten free and keto cinnamon toast crunch just got a major makeover, making it much (muuuch!) crunchier. Furthermore less fixings and just 2g net carbs a serving!
Fixings
192 g almond flour
2 teaspoons ground cinnamon
1/2 teaspoon thickener or 1 tsp flax feast
1/2 teaspoon preparing soft drink
1/4 teaspoon legitimate salt
80 g grass-encouraged margarine at room temperature*
96 g brilliant erythritol or erythritol-based sugars
1 egg
FOR THE CINNAMON TOPPING:
28 g grass-encouraged margarine dissolved
2 tablespoons xylitol or Swerve
2 teaspoons ground cinnamon
Directions
See formula video for direction!
Include almond flour, cinnamon, thickener, preparing soft drink, and salt to a medium bowl. Race until altogether consolidated and put aside.
Cream margarine in a huge bowl with an electric blender, 2-3 minutes. Include sugar and keep on beating until altogether light and cushioned and a significant part of the sugar has broken up.
Include egg, blending until simply fused. The blend will show up somewhat 'broken' (for example not completely smooth).
With your blender on low, include half of your flour blend blending until simply fused. Blend in the rest.
Wrap oat mixture with stick film (plastic wrap) and refrigerate for somewhere around a hour and as long as 3 days.
Preheat broiler to 350°F/180°C.
Reveal the mixture between two bits of material paper until decent and meager. Utilizing a ruler, cut mixture the long way and after that transversely into squares. Prick each piece with a little fork (discretionary).
Exchange material paper with the keto cinnamon toast mash to a heating sheet or plate, and spot in the cooler for 10 minutes preceding preparing. The molded batter can be solidified for as long as 3 months, and heated straight from the cooler (adding 2-3 minutes more to the preparing time).
Prepare for 8-12 minutes, until completely brilliant (contingent upon size and thickness). Look out for them, and note that in the event that you like them fresh you'll need to drive the heating time however much as could be expected (until profound brilliant).
Brush with liquefied spread and sprinkle with cinnamon 'sugar'. You can likewise do this before heating for an increasingly 'hard' result, both function admirably simply relying upon your inclination so don't hesitate to explore.
Permit to cool for ten minutes previously exchanging to a cooling rack. Permit to cool totally, as they'll keep on crunching up (this may take a couple of hours for the sugar to solidify up once more!).
Store in a sealed shut compartment for as long as 5 days.
Formula NOTES
*Coconut spread can be substituted if dairy free or paleo. Simply note that your grain will be less vaporous (and in this manner crunchy). Having said that, still much crunchier than our past rendition!
Thank you for visiting, I hope this recipe can be of use to you. Good luck and don't forget to go back to this website;)
GRAIN FREE KETO CINNAMON TOAST CRUNCH CEREAL
Our gluten free and keto cinnamon toast crunch just got a major makeover, making it much (muuuch!) crunchier. Furthermore less fixings and just 2g net carbs a serving!
Fixings
192 g almond flour
2 teaspoons ground cinnamon
1/2 teaspoon thickener or 1 tsp flax feast
1/2 teaspoon preparing soft drink
1/4 teaspoon legitimate salt
80 g grass-encouraged margarine at room temperature*
96 g brilliant erythritol or erythritol-based sugars
1 egg
FOR THE CINNAMON TOPPING:
28 g grass-encouraged margarine dissolved
2 tablespoons xylitol or Swerve
2 teaspoons ground cinnamon
Directions
See formula video for direction!
Include almond flour, cinnamon, thickener, preparing soft drink, and salt to a medium bowl. Race until altogether consolidated and put aside.
Cream margarine in a huge bowl with an electric blender, 2-3 minutes. Include sugar and keep on beating until altogether light and cushioned and a significant part of the sugar has broken up.
Include egg, blending until simply fused. The blend will show up somewhat 'broken' (for example not completely smooth).
With your blender on low, include half of your flour blend blending until simply fused. Blend in the rest.
Wrap oat mixture with stick film (plastic wrap) and refrigerate for somewhere around a hour and as long as 3 days.
Preheat broiler to 350°F/180°C.
Reveal the mixture between two bits of material paper until decent and meager. Utilizing a ruler, cut mixture the long way and after that transversely into squares. Prick each piece with a little fork (discretionary).
Exchange material paper with the keto cinnamon toast mash to a heating sheet or plate, and spot in the cooler for 10 minutes preceding preparing. The molded batter can be solidified for as long as 3 months, and heated straight from the cooler (adding 2-3 minutes more to the preparing time).
Prepare for 8-12 minutes, until completely brilliant (contingent upon size and thickness). Look out for them, and note that in the event that you like them fresh you'll need to drive the heating time however much as could be expected (until profound brilliant).
Brush with liquefied spread and sprinkle with cinnamon 'sugar'. You can likewise do this before heating for an increasingly 'hard' result, both function admirably simply relying upon your inclination so don't hesitate to explore.
Permit to cool for ten minutes previously exchanging to a cooling rack. Permit to cool totally, as they'll keep on crunching up (this may take a couple of hours for the sugar to solidify up once more!).
Store in a sealed shut compartment for as long as 5 days.
Formula NOTES
*Coconut spread can be substituted if dairy free or paleo. Simply note that your grain will be less vaporous (and in this manner crunchy). Having said that, still much crunchier than our past rendition!
Thank you for visiting, I hope this recipe can be of use to you. Good luck and don't forget to go back to this website;)
