Keto Gingerbread Toast Crunch Cereal

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One thing we used to snack on often, pre-keto, was sugary processed cereal. Not just the kids in the house but the adults too. 


I know, that is horrible, right.


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Since starting the keto diet we have not had any cereal. Though, I can say we have missed it occasionally.



Yesterday my sister and I were tweaking our Keto Gingerbread Cookie recipe. Halfway through, cutting out each cookie got tiring. So my sister, Stephanie, decided just to roll out the remaining dough and cut it into squares. 



RELATED: Keto and Low-Carb Gingerbread Cookies

RELATED: Keto Diet: A Quick Beginner’s Guide


And that is when our Keto Gingerbread Toast Crunch was born.



First, gather your ingredients


Dry Ingredients:


3 Cups Blanched Almond Flour (Finely Ground)
1 Tablespoon Coconut Flour
2 Tablespoons Ground Cinnamon
3 Teaspoons Ground Ginger
¾ Teaspoon Ground Cloves
¾ Teaspoon Nutmeg
1 Teaspoon Baking Powder (If you want to make sure this is gluten-free you can buy gluten-free baking powder or make your own. 1 teaspoon of baking soda, plus 2 teaspoons of cream of tarter equals 1 tablespoon of baking powder)
1 Pinch Himalayan Pink Salt


Butter/Swerve Mixture:


1 Stick Unsalted Butter (Softened)
½ Cup Powdered Swerve
¼ Cup Brown Sugar Swerve


Wet Ingredients:


2 Large Eggs 
3 Teaspoons Vanilla




Sift together dry ingredients and set aside.


3 Cups Blanched Almond Flour (Finely Ground)
1 Tablespoon Coconut Flour
2 Tablespoons Ground Cinnamon
3 Teaspoons Ground Ginger
¾ Teaspoon Ground Cloves
¾ Teaspoon Nutmeg
1 Teaspoon Gluten Free 
baking powder
1 Pinch Himalayan Pink Salt


Butter/Swerve Mixture:


Cream together the 1 stick of softened butter with the ½ cup brown and ¼ cup powdered Swerve together for about 1-2 min until fluffy. I used my Kitchen-Aid stand mixer with the whisk attachment for this.


Next, add the 2 large eggs and 3 teaspoons Vanilla to the butter Swerve mixture.



Once well incorporated, start adding in the sifted dry ingredients. Before you start this, switch to the flat beater on the Kitchen Aid mixer. If you are doing the mixing by hand switch from a wire whisk to a rubber scraper spatula.


Add about a cup of the dry mixture at a time until soft dough forms. Form dough into a flattened disc, wrap in plastic and refrigerate for at least 30 min.



Time to Bake:


Preheat oven to 350


It’s important to use good baking sheets I love THESE


Take the chilled dough out of the fridge and divide it into 4 pieces. Take ¼ of the dough and roll it out to ¼ in thick between 2 sheets of parchment paper. Place the rest of the dough back into the refrigerator while you work.


Roll it into a thin rectangle shape, or any shape really.



Using knife or pizza cutter cut small squares into the dough. Leave whole. Bake at 350 for nine minutes



Pull out of the oven, separate squares, and spread out on a baking sheet.


Reduce heat to 300. Place cereal back into the oven for 4 minutes. When the timer goes off. Turn oven off and leave for 20 minutes.



Cereal should be crispy but still have some chew.


Add to almond milk (I buy unsweetened then sweeten with a TSP of Swerve)



A splash of heavy cream makes it extra creamy.


My sister’s kids haven’t had boxed cereal in 8 months. They really enjoyed this treat.

Macros for the whole recipe

  • Total calories 3333
  • Total carbs 157
  • Fiber 48
  • Sugar alcohols 72
  • Protein 88
  • Fat 285


Keto Holiday Cookbook


Christmas is right around the corner. We hope to help you stay keto this Christmas. Check out this awesome cookbook “The Keto Holiday Cookbook”

Love this post? Tell everyone about it!


  1. Sheila Yale January 13, 2019
    • Ketofied Sisters January 16, 2019
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        • Ketofied Sisters February 5, 2019
  2. Aneta June 4, 2019
    • Ketofied Sisters June 6, 2019

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