Ingredients

1.

Unsalted Butter
2-½ tablespoon
2.

The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
3.

Raw Egg
1 large
4.

Almond Flour
1 cup
5.

Flaxseeds Or Flax Seeds Whole Or Ground
1 tsp, ground
6.

Cinnamon
1 teaspoon
7.

Baking Soda
¼ teaspoon
8.

The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
9.

Cinnamon
1 teaspoon
10.

Unsalted Butter
2-½ tablespoon

Instructions

1.
At least 4 hours before baking, or even the day before, start by creaming the first portion of butter in a stand mixer with a paddle attachment until smooth and lump-free. Gradually blend in the Swerve sweetener, followed by the egg, mixing until well combined. In a separate small mixing bowl, sift together the almond flour, flaxseed meal, cinnamon, baking soda, and a pinch of salt. On low speed, gradually mix the dry ingredients into the butter mixture until a sticky dough forms.
2.
Use a spatula to scrape down the bowl sides as you mix, ensuring a consistent dough. Once mixed, transfer the dough to plastic wrap. Flatten it into a thin rectangle, wrap tightly, and chill in the refrigerator for at least 4 hours, or overnight. When ready to bake, check the dough's texture. If it has hardened too much, let it soften slightly before rolling.
3.
Roll out the chilled dough between two sheets of parchment paper into a ¼-inch thick rectangle. Trim the edges with a paring knife if they become rounded. Use a ruler and paring knife or pizza cutter to cut ½-inch x 1-inch pieces in the dough. Leave the pieces on the parchment paper with the sliced lines visible. Transfer the parchment paper to a sheet tray and freeze for 10-15 minutes until hardened. At this point, you can store the frozen, raw cereal in a container in your freezer for future use. Otherwise, proceed to Step 4.
4.
While the cereal is freezing, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Make the cinnamon butter topping by melting the remaining butter and whisking in the remaining Swerve and cinnamon. For a personalized touch, consider adding other baking spices like nutmeg, pumpkin pie spice, or a pinch of ground ginger. Set aside until Step 5. If the butter solidifies, reheat in the microwave.
5.
Remove the tray of frozen cereal from the freezer. Quickly separate the pieces along the sliced lines with your fingers. Arrange the cereal pieces on the sheet tray, ensuring they are spread out with minimal overlap. Use a marinade or pastry brush to gently dab the cinnamon butter topping over the frozen cereal pieces. Avoid spreading to maintain the delicate nature of the cereal. If the cereal softens too much, chill the tray in the refrigerator for another 5 minutes.
6.
Bake the cereal for 12-15 minutes, keeping a close eye during the final minutes to prevent burning. Gently toss or rearrange the pieces to ensure even browning. The cereal should turn a darker golden brown but not be fully burnt. Remove from the oven while the pieces are still slightly soft. Allow the cereal to cool completely before serving or storing. Serve a ½-cup portion with your favorite Keto-friendly milk substitute, such as almond milk, coconut milk, or oat milk.