4.1 from 83 votes
Cinnamon coconut crisps cereal
Cinnamon Coconut Crisps Cereal
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 4 servings
Calories: 327 kcal
Author: Lisa Richards
  • 1 ½ cups almond flour
  • ½ cup unsweetened shredded coconut
  • 1 ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ½ tsp. alcohol free vanilla
  • ½ tsp. stevia powder
  • 1 Tbsp. coconut oil, melted
  • 1 egg white, at room temperature
  • Blueberries (optional)
  1. Preheat oven to 350 degrees F (177 degrees C).
  2. In a medium bowl, combine almond flour, unsweetened shredded coconut, cinnamon, salt and baking soda. Whisk to combine, set aside.
  3. In a small bowl, add alcohol free vanilla, stevia powder and melted coconut oil. Whisk until stevia powder has dissolved. In another small bowl, whisk egg white until frothy. Combine egg white and liquid mixture, whisk thoroughly.
  4. Add liquid ingredients to dry ingredients, stir well to form a dough. Roll out dough between two sheets of parchment paper into a thin, 10 x 15 inch rectangle. Transfer cereal dough and parchment paper onto a baking sheet. Remove top sheet of parchment paper and bake dough for 12 minutes.
  5. Transfer cereal dough and parchment paper to a work surface. With a sharp knife, carefully cut dough into one inch strips and then across into one inch strips, creating one inch squares.
  6. Cool cereal completely. Serve with coconut or almond milk.