CategoriesBreakfast events Food Recipes

Crisp Dry – Breakfast Recipe

  • Cooking Time: 35 minutes
  • Serving: 10 persons


  • Almond flour 192 g
  • Cinnamon 2 teaspoon.
  • Xanthan gum half teaspoon.
  • Baking powder half teaspoon.
  • Salt quarter teaspoon.
  • Butter 80g
  • Erythritol 96 g
  • Egg 1 piece.

If you do not like something, change it if you cannot change it, change your attitude.

– Maya Angelou

Energy value:

  • Calories- 172kcal
  • Proteins – 4g
  • Fats – 16g
  • Carbohydrates- 4g


  1. In a bowl, thoroughly mix the almond flour, cinnamon, xanthan gum, baking powder and salt.
  2. Beat with a mixer the butter for 2-3 minutes, add the sweetener and continue beating until it becomes light and airy.
  3. Then, add the egg and stir for another minute.
  4. Add the dry mix in two steps by mixing with a mixer at low speed.
  5. Wrap the mixture in plastic and refrigerate for at least an hour.
  6. Preheat oven to 180 ° C.
  7. Roll the mixture between two sheets of parchment paper.
  8. Remove the top layer of parchment and using a ruler cut the mixture into squares.
  9. Transfer the parchment paper with the mixture on a baking sheet and place in the freezer for 10 minutes.
  10. Remove the mixture from the fridge and bake for 8-12 minutes until golden brown.
  11. Smear the finished flakes with melted butter and sprinkle with cinnamon.
  12. Although you can do this before baking to get a crisper result.
  13. Cool for about 10 minutes at room temperature, transfer to a grid for cooling and let stand for a couple of hours.
  14. Store in an airtight container for up to 5 days.