Preheat and prep: Set the oven to 300°F (150°C). Line a large baking sheet with parchment and lightly grease it so the sheet can peel off cleanly later.

Mix the dry ingredients: In a bowl, whisk 1 3/4 cups almond flour, 1/4 cup ground golden flaxseed, 2–3 tablespoons granulated keto sweetener, 1 1/2 teaspoons cinnamon, and a pinch of salt. For extra crunch, add 1–2 teaspoons ground psyllium husk or 2 tablespoons unsweetened shredded coconut.

Stir in the wet ingredients: Add 1 large egg white, 3 tablespoons melted butter (or coconut oil), and 1 teaspoon vanilla. Mix until a thick, slightly sticky dough forms. If it’s too dry, add 1–2 teaspoons water.

Roll it thin: Place the dough between two sheets of parchment. Roll to about 1/16 inch thick. The thinner it is, the crispier the cereal. Peel off the top parchment and transfer the bottom sheet (with dough) onto the baking sheet.

Score for easy breaking: Using a pizza cutter or knife, lightly score a grid of small squares (about 1/2 inch). Don’t cut all the way through—just enough to guide later.

Sprinkle the topping: Mix 1 tablespoon sweetener with 1/2 teaspoon cinnamon and a tiny pinch of salt. Lightly dust it over the top for that cinnamon-sugar finish.

Bake low and slow: Bake for 18–25 minutes, rotating the pan halfway. Watch for even golden edges and a firm surface. If the center is still soft, turn off the oven and leave the sheet inside for 5–10 minutes to dry.

Cool completely: Let the baked sheet cool on the pan for at least 20 minutes. This is when it goes from crisp to crackly.

Break into cereal pieces: Lift the parchment, flex it to loosen, and break along the score lines into small squares. If any pieces feel soft, return them to a 250°F (120°C) oven for 5–8 minutes to re-crisp.

Serve: Enjoy with unsweetened almond or macadamia milk. For a “cinnamon toast” moment, add a small pat of butter to a warm bowl and let it melt before adding milk.