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.
