Low Carb Cinnamon Toast Crunch

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

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

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.

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).

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.

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

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