Gluten Free & Keto Gingerbread Cereal

Looking for a special Christmas breakfast? Look no further than this gluten free and keto gingerbread cereal! It's nice and crisp (for real!), deeply aromatic and beautifully spiced. And, like actual gingerbread cookies, it makes for an ideal pairing with (almond) milk.

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Course Breakfast, Cookies, Dessert

Cuisine European, Gluten Free, Ketogenic

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 172kcal

Ingredients

192 g almond flour
1/2 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
80 g grass-fed butter at room temperature
96 g Swerve or Sukrin gold* (8TBS if not doing any topping)
18 g blackstrap molasses optional
1 egg

For the ginger-cinnamon topping:

28 g grass-fed butter melted
2 tablespoons xylitol or Swerve
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Metric - US Cups

Instructions

Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and molasses (optional), and continue to beat until thoroughly mixed and much of the sweetener has dissolved.
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.
Preheat oven to 350°F/180°C.
Roll out the dough between two pieces of parchment paper until nice and thin. You can then either cutout gingerbread men shapes. Or, using a ruler, cut dough lengthwise and then crosswise into squares. Prick each piece with a small fork.
Transfer parchment paper with the gingerbread cereal to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking.
Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden). Brush with melted butter and sprinkle with ginger-cinnamon sugar.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
Note that these keto gingerbread cereal is even better the next day, after the spices have had time to mingle. Store in an airtight container for up to 5 days.

Notes

*If you prefer your cereal on the sweeter side (and not doing any topping, which we highly recommend though to flavor the milk!), feel free to up the sweetener to 8-10 tablespoons (we do 8, but go to 10 if you have a sweeter tooth). And Please see section on Sweeteners for deets and possible substitution.

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Nutrition

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