Preheat your oven to 350°F (175°C). This will ensure your cereal bakes evenly and becomes delightfully crunchy.
In a mixing bowl, whisk together the almond flour, coconut flour, 3/4 cup of coconut sugar, salt, and cinnamon. Mix well to ensure that the dry ingredients are fully incorporated.
In another small bowl, whisk the egg white until slightly frothy. Stir in the melted coconut oil. Pour this mixture into the dry ingredients and mix until everything is well combined. The mixture will be slightly crumbly but should hold together when pressed.
Line a baking sheet with parchment paper. Spread the cereal mixture evenly over the parchment, pressing it down lightly to form an even layer.
Bake in the preheated oven for about 15-20 minutes, or until the edges are golden brown. Make sure to stir the mixture halfway through to ensure even baking.
Once baked, remove the baking sheet from the oven and let the cereal cool completely. Once cooled, break it into clusters or your desired size.
Sprinkle the remaining 2 teaspoons of coconut sugar over the cooled cereal for an extra touch of sweetness, if desired.
