Low Carb Cinnamon Crunchies
100 gr almond flour
30 gr linseed (blonde or brown)
50 gr pecan nuts
30 gr melted butter
1 egg white (from M egg)
30 gr erythritol or to taste
2 tbsp cinnamon
Preheat the oven to 175 degrees. Add the almond flour, flaxseeds, pecans, cinnamon, and erythritol to your food processor. Then grind it all fine. Then add the egg white and the melted butter. Then mix the whole in the food processor to a dough.
Place the dough on a piece of baking paper and then place a piece of cling film or baking paper on top. Flatten the dough with your hands and then roll it out with a rolling pin to a thickness of 0.5 cm. Remove the top layer of foil or parchment paper and place the bottom sheet with the dough on a baking tray.
Bake the cinnamon crunchies in the preheated oven for 18 minutes. Then remove the baking sheet from the oven and cut the baked dough into small cubes. Then let it cool completely. When the cinnamon crunchies have cooled completely, they are nice and crispy. Store the cinnamon cereal in a sealed container in a non-humid place. You can certainly keep them for a week to 2 weeks.