Looking for a scrumptious and guilt-free treat that will satisfy your sweet tooth while keeping you in ketosis? Look no further than our delightful Keto Cinnamon Swirl Cookies!
These mouthwatering cookies are the perfect combination of a buttery, cinnamon-infused dough and a delectable swirl of sweet, low-carb goodness.
Whether you’re following a ketogenic diet or simply looking for a healthier option, these cookies are sure to become a favorite in your kitchen. With our easy-to-follow recipe, you can whip up a batch of these aromatic, keto-friendly cookies in no time.
So, get ready to indulge in the irresistible flavors of cinnamon and butter while staying on track with your low-carb lifestyle. Join us as we dive into the world of Keto Cinnamon Swirl Cookies, where flavor and health go hand in hand.
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Yields 20 Cookies
- 3 cups almond flour (300 g/ 10.6 oz)
- 1/2 cup powdered Erythritol or Swerve, or other healthy low-carb sweetener 80 g/ 2.8 oz)
- 2 tsp gluten-free baking powder (you can make your own)
- 1 large egg
- 2 tbsp butter, ghee or coconut oil (28 g/ 1 oz)
- 1/4 tsp salt (I like pink Himalayan)
- 2-3 tbsp cinnamon
- Optional: Add a few tablespoons of water if the mixture is too dry. This depends on the almond flour you are using – make sure you avoid “de-oiled” products in this recipe.
1. Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt.
2. Add the egg and butter and mix well using your hands.
3. Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain.
4. Place both types of the dough in the bowl and cover with a plastic wrap. Place in the fridge for about 30 minutes. After 30 minutes, preheat the oven to 140 °C/ 280 °F. (Check my tips in the into if you prefer less crispy cookies.)
5. Remove the dough from the fridge and place the plain dough between 2 parts of parchment paper or plastic wrap and roll out until you create about 1/4 inch (1/2 cm) thick, 12 x 8 inch (30 x 20 cm) shape. I used a non-stick rolling pin and silicon mat.
6. Place the cinnamon dough on a parchment paper or a silicon mat and roll out into a similar shape. Lift the parchment paper and place the cinnamon dough on top of the plain dough.
7. Roll the dough up tightly, starting from the long side. Fold the edges of the dough in. Using a sharp knife, slice the cookies (each about 1 cm / 1/2 inch thick). Wipe the knife clean as needed to prevent it from sticking and ruining the pattern. To ensure equal amount of cookies, you can cut the dough in quarters. Finally, cut each of the quarters into 5 cookie slices
8. Gently press down the cookies to flatten.
9. Place them, pressed side down, on a baking sheet lined with parchment paper or a silicon mat. Transfer into the oven and bake for 25-30 minutes or until lightly browned. Keep an eye on the cookies – almond flour in prone to burning.
10. When done, remove from the oven and set aside to cool down. Store in an airtight container for up to a week or freeze for up to 3 months. The cookies will first be chewy but will crisp up as they cool down.
Nutritional values (per serving, 1 cookie):
Protein: 3.6 g, Fat: 9.3 g, Calories: 106 Kcal, Total carbs: 4 g, Fiber: 2.1 g, Net carbs: 1.9 g,