Cinnamon Toast Crunch "Cereal"

Cinnamon toast crunch cereal was my favorite cereal growing up. Here's my attempt at making it sugar-free, low-carb and healthy! It's a pretty close match in flavor if I do say so myself. It doesn't quite have the same "crunch" factor- but it's a satisfying rival and worth the healthy swap in ingredients.

Ingredients:

Cereal:

• 1 cup almond flour

• 1/2 cup unsweetened shredded coconut flakes

• 2 Tbsp. chia seeds

• 2 Tbsp. ground flax seeds

• 3 tsp. cinnamon

• 1/4 tsp. sea salt

• 1/2 cup golden Lakanto Monk Fruit Sweetener (found here)

• 1/4 cup melted coconut oil

• 2 Tbsp. sticky sweetener of choice (this is my go-to product)

Topping:

• 2 Tbsp. Golden Lakanto Monk Fruit Sweetener

• 1 tsp. cinnamon

1. Preheat the oven to 300.

2. Mix everything together really well. The mixture might seem a little "sandy." That's ok.

3. Dump it onto a cookie sheet lined with parchment paper.

4. Using your fingers, press and shape the "dough" gently into a sort of rectangle shape into the thickness of a cut-out cookie.

5. Bake for 30 minutes.

6. Take out of oven and sprinkle with the topping.

7. Let cool for at least 30 minutes to let crisp-up. Then place in fridge for another 30 minutes to set even more.

8. Break into pieces.

9. Store in an airtight container.