Gluten Free & Keto Gingerbread Cereal

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4.50 from 113 votes

Gluten Free & Keto Gingerbread Cereal

35 minutes
Calories 200kcal


  • 192 grams almond flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 80 grams grass-fed butter (at room temperature)
  • 96 grams Swerve Sweetener (or Sukrin gold*
  • 18 grams blackstrap molasses (at room temperature)
  • 28 grams grass-fed butter (at room temperature)
  • 2 tablespoons xylitol sweetener (at room temperature)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger


  • 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.


Calories: 200kcal

Originally posted 2019-02-20 18:13:51.

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