Grab yourself a medium bowl and add almond flour, cinnamon, xanthan gum, baking soda, and salt. Whisk until thoroughly combined and set aside.
Cream your butter in a bowl with an electric mixer,( 2-3 minutes). Slowly add in your sweetener and mix until light and fluffy.
Next Add in your egg. Your mixture should not look cohesive. Instead it should be. Kinda clumpy when you are finished mixing.
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cereal dough with saran wrap and refrigerate for at least an hour!
Preheat oven to 350°F
When an hour. Has passed, place your dough between two pieces of parchment paper until nice and thin. Cut dough lengthwise and then crosswise into squares.
Transfer squares to parchment lined baking sheet.
Bake for 8-12 minutes, until fully golden. Keep tabs on them so that they don’t get burnt.
When they are done. let them cool for a few minutes and brush melted butter and sprinkle your cinnamon sugar on top.
Allow them to cool for ten more minutes or longer before transferring them to another container. They will begin to crunch up even more!
Store in an airtight container for up to 5 days.
