9/6/22

Sugarfree Cinnamon Spice Cookies (made with almond flour so they are low carb too)

 

 

Due to the use of a brown sugar style natural sweetener and the cinnamon and sweetener mixture that these cookies are rolled in before baking, they do look a little dark brown in the first photo, but don't let that deter you the dark color from the cinnamon and brown sweetener doesn't mean burnt.  (I think I got busy and ignored them baking as well, so this particular pan probably stayed in about 3-4 minutes too long.  I made 3 pans of cookies but I hate taking photos while I'm baking so if I snap one... that's what you get!  Keepin' it real... LOL.)

Cinnamon Spice Cookies - Keto and SugarFree

1/2 c butter, soft
1/2 c almond butter
1 c brown sugar style natural sweetener
2 eggs
1 t vanilla
2 c almond flour
2 T coconut flour
2 T plain gelatin powder granules
2 t cinnamon
1 t ginger powder
1/8 t cloves
1/2 t baking soda
1/2 t salt

1/2 c natural sweetener
1/2 t cinnamon

Beat the butter, almond butter and sweetener until fluffy.  Beat in the eggs and vanilla.  Add the dry ingredients:  almond flour, coconut flour, gelatin, cinnamon, ginger, cloves, baking soda and salt.  Mix well. 

Scoop out 1" balls and roll them in a mixture of the 1/2 c natural sweetener and cinnamon.  Place on a parchment lined baking sheet.  

Bake at 350 for 9-11 minutes and as soon as you take them out,  gently press the cookies down just a little with the back of a spatula to flatten them a bit if they are rounded.  Let them set for about 3-4 minutes on the pan, then remove to a wire rack to cool.

*Brown sugar substitutes would include products like Swerve Brown or Besti Wholesome Yum Brown (you can find Swerve locally most of the time, but you can also order both online through Amazon of course.)


 







 






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