Low Carb Cinnamon Toast Crunch

1. 1

   Preheat oven to 450u00b0F and line a baking sheet with parchment paper. Set aside.

2. 2

   In a large bowl, stir almond flour, coconut flour, 4 1/2 tablespoons of the monkfruit, cinnamon and salt until well mixed.

3. 3

   Add egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.

4. 4

   Place half the dough between two large pieces of parchment paper and roll out until very thin, about 1/16 inch thick. Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. Repeat with remaining dough (see note).

5. 5

   Sprinkle the remaining 2 teaspoons of monkfruit over the squares and bake until they just turn golden brown, about 5-8 minutes. They burn very quickly so watch them closely. Mine were perfect at 6-7 minutes. They will not be crunchy when they come out of the oven.

6. 6

   Let the squares cool on the pan completely and then devour.

7. 7

   Note:

8. 8

   As with all gluten-free baking, please weigh your flour to ensure results.

9. 9

   It's a little tedious to transfer every square to the paper, so I gently slide my knife under about a row of squares at a time, and then flipped them onto the pan and separated them a little bit.

* Per serving · 4 servings · Values may vary.