Cinnamon Toast Crunch Cereal (Pork Rind Cereal)
Crispy, cinnamon-caramel cereal made with pork rinds and brown butter — nostalgic, ready in 40 minutes, and delicious with cold coconut milk.
Servings: 2 bowls
Equipment
Ingredients
- ¼ cup 2 oz unsalted butter
- ¼ cup 60 mL heavy whipping cream
- 2 tablespoons 24g golden monk fruit sweetener
- 60 grams pork rinds broken into ½”-1” pieces
- ½ teaspoon cinnamon
- 2 cups 480 mL unsweetened coconut milk (from carton)
Instructions
- In a saucepan over medium heat, melt and brown butter, which should take about 5-7 minutes, stirring occasionally with a rubber spatula. Pour in heavy cream and monk fruit sweetener, stir ingredients together, and continue to cook until desired caramel consistency is reached, about 2-3 minutes. Remove saucepan from heat.
- To saucepan, add pork rinds and cinnamon and mix until fully coated in caramel. Pour caramel-coated pork rinds into a mixing bowl and transfer bowl to refrigerator to chill for 30 minutes.
- Divide cereal amongst 2 bowls and serve with 1 cup (240 mL) coconut milk per bowl.
Notes
Unsalted Butter Substitution: Coconut oil should work just fine in place of unsalted butter here; I have not, however, tested this substitution, but did want to offer it as an option since this substitution is often successful in recipes such as this one.
Golden Monk Fruit Sweeter Substitution: In place of Golden Monk Fruit Sweetener, you can use Classic Monk Fruit Sweetener, erythritol, or Swerve. Sub in any of these at a 1:1 ratio.
Unsweetened Coconut Milk Substitution: If you don't like coconut milk or if you have a coconut allergy or intolerance, you can use heavy cream in its place (in addition to the cream that the recipe calls for). Alternatively, if you do not have a nut allergy or nut intolerance, you can sub in unsweetened almond milk for coconut milk.
Net Carbs: Per serving, this recipe contains 1.8 grams of net carbs.
Storage: Store at room temperature in an airtight container and enjoy within 1 day.