GLUTEN FREE, GRAIN FREE & KETO CINNAMON TOAST CRUNCH CEREAL
Our gluten free and keto cinnamon toast crunch only got a significant makeover, which makes it considerably (muuuch!) crunchier. Plus ingredients and only net carbs a serving!
Though do notice that the flavor can't be replicated exactly, blame it on artificial flavorings, processed sugars and processed carbs. When we state it will meet your cinnamon toast crunch cravings but trust us. And much more.
Creaming the butter correctly together with the sweeter is overriding here to create a wonderful arrangement for those biscuits (think increase and pinch!) . Along with creaming in the event you have not done it before, with sweetener, takes to include compared to sugar that is good-old. But do not give up, and continue moving until you have got the sweetener integrated into butter that is tender and fluffy.
Our gluten free and keto cinnamon toast crunch only got a significant makeover, which makes it considerably (muuuch!) crunchier. Plus ingredients and only net carbs a serving!
Oh, also when baking with cups instead of g is the thing, simply click on US Customary to get an instantaneous conversion.
Printing
INGREDIENTS
- 192 gram almond milk
- 2 tsp ground cinnamon
- 1/2 tsp xanthan gum or 1 tsp flax meal
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 96 gram golden erythritol or erythritol-based sweeteners
- 2 tbsp xylitol or Swerve
- 2 tsp ground cinnamon
INSTRUCTIONS
- Add almond milk, cinnamon, xanthan gum, baking soda, and salt into a bowl. Whisk until blended and put aside.
- Cream butter in a large bowl using an electric mixer, 2-3 minutes. Insert in sweetener and continue to beat until fluffy and light and a lot of the sweetener has dissolved.
- Insert in egg, mixing until just incorporated. The mix will look slightly'broken' (i.e. not entirely smooth).
- By means of your mixer on low, add half your flour mixture- mixing until just incorporated. Mix in the remainder.
- Wrap cereal dough with cling film (saran wrap) and simmer for an hour up to 3 times.
- Roll the dough out between 2 pieces of parchment paper till fine and thin. Cut dough then crosswise lengthwise . Prick each slice with a little fork (discretionary ).
- Move parchment paper using all the keto cinnamon toast crunch into a baking sheet or tray, and put in the freezer for 10 minutes before baking. The formed dough can be frozen for up to 3 weeks, and baked right from the freezer (including 2-3 minutes longer to the baking time).
- Bake for 8-12 minutes, until completely gold (based on thickness and size ). Keep a look out for these, and notice that in the event that you like them clear you will want to push the baking period as far as you can (until deep gold ). You might do this before baking to get a longer'crusty' outcome, both work based upon your taste don't hesitate to experiment. Allow to cool completely, since they will continue to pinch up (this can require a couple of hours for your own sweetener to harden up again!) .