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, etc.



Print Friendly and PDF