Cinnamon Crunch Breakfast ‘Cereal’

Funnyman has been nudging me for months now to try and recreate his favourite cereal from LBK (Life Before Keto). I am not sure if its available in other parts of the world, or indeed if any of you remember it, but it is called CURIOUSLY CINNAMON (the one with the orange box). I got to work using my existing recipe for my crackers and replaced the seeds with shelled hemp seeds. I packed a LOT of ground cinnamon and sweetener into them and then partially baked them so I could cut them into small squares. After the second bake, I dried them out in my amazing Ninja Air Fryer (on the dehydrator setting), and I am thrilled it got the thumbs up from him. This recipe makes approx. four 40g servings (weight after drying out), so that’s his breakfast sorted for a few days! He loves it with unsweetened almond milk. Try it and let me know what you think! xxxx

– – – – – – PER SERVING – – – – – –
Carbs 3.7g | Fat 12g | Protein 8.3g
– – – – – – – – – – – – – – – – – – – – –

Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

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Cinnamon Crunch Breakfast 'Cereal'

Crunchy and full of flavour, this homemade 'cereal' was inspired by one my husband used to love in Life Before Keto.
Course Breakfast
Cuisine General
Prep Time 15 minutes
Cook Time 15 minutes
Dehydrate Time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Per serving

Calories: 148kcal | Carbohydrates: 3.7g | Protein: 8.3g | Fat: 12g



  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Place a large silicon mat onto a large baking tray.
  • Cut a large sheet of baking parchment paper and set aside for use later along with an second tray (as it will come in handy too).
  • Combine the almond flour, sweetener, ground flaxseed, hemp seeds and ground cinnamon in a bowl. In a separate bowl, whisk the eggs very well.
  • Pour the whisked egg into the dry mixture and mix well to combine.
  • Pour the sludgy mixture out onto the silicon mat and use a silicon spatula to spread into a thin, even layer.
  • Once you are happy with your perfect rectangle of even height, place the tray into the oven for 6 minutes only.
  • After 6 minutes, remove the tray from the oven. Now, here is the tricky part: Place the sheet of parchment on top of the partially baked mixture and very gently (using a large egg-lifter or an extra pair of hands) flip the entire thing so that you can bake the underside. I found that placing a second large tray on top and doing a quick flip helped me the most which is why I suggested you have one at hand.
  • Your partially baked mixture will now have the parchment paper underneath it. You will no longer need the silicon mat., so carefully peel it off.
  • Use a pizza cutter to slice the piece into very small squares, approx. 2cm. The 'dough' should not have cooked too hard yet and will be easy to slice.
  • Return the tray to the oven for an additional 8-9 minutes. (Keep your eye on them, as thinner-spread parts may burn.)
  • Remove the tray from the oven and tip all the pieces into the basket of your Ninja. Place on the DEHYDRATE setting and leave in there for 1 hour.
  • Store in a sealed container and enjoy with unsweetened almond milk and additional sweetener, if needed. (Almond milk and additional sweetener are not included in the macros here.)

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You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Cinnamon Crunch Breakfast \'Cereal\'
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Cinnamon Crunch Breakfast 'Cereal'
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Nutritional Information per serving
Calories                        148Kcal / 619kJ
Fat                                12g
Carbohydrates              3.7g
Protein                          8.3g


See all the Breakfast recipes on Fats of Life:

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.


  1. Hi Monya

    Loving your recipes and I would really try this one, but is there an alternative to ‘dehydrating’. While I have a Ninja multi cooker it doesn’t have a dehydrate function.

    1. Hi Jacqui,
      Thank you!
      After baking, you could lower the oven temperature completely to its lowest setting, and return the little pieces in there to dry out further. Keep the oven door slightly ajar so you aim for a low temp of 40-6C. You dont want to burn it, you just want to dry them out :)

    1. Thanks Monya. It worked well just drying them out in a warm oven, they are delicious 😀👍. X

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