For those embracing a ketogenic lifestyle, finding satisfying sweet treats can sometimes be a challenge. Fortunately, there are numerous keto-friendly cookie recipes that allow you to indulge your sweet tooth without derailing your diet. Cinnamon cookies, with their warm and comforting spice, are a particularly popular choice. This article explores several variations of keto cinnamon cookies, offering a range of flavors and textures to suit different preferences.
Keto Cinnamon Almond Cookies
These cookies offer a delightful combination of almond flour, cinnamon, and a touch of sweetness from stevia.
Ingredients:
- ½ cup butter
- 2 ¼ cups almond flour
- 1 egg
- ½ cup stevia
- 1 tsp vanilla
- 1 tbsp cinnamon
- ¼ cup sliced almonds
Instructions:
- Preheat oven to 350° F (177° C). Line a baking sheet with parchment paper. Soften butter slightly in the microwave for 5 to 10 seconds.
- In a bowl, cream together the butter and stevia using a hand mixer.
- Add the egg to the butter mix and combine.
- Add almond flour, stevia, vanilla extract, cinnamon, and a pinch of salt to the butter mixture. Mix until well combined into a dough.
- Roll dough into 1-inch balls and place on prepared baking sheet. Flatten each ball with a fork to create criss-cross patterns. Top each cookie with a pinch of sliced almonds and a sprinkle of stevia.
- Bake until edges are golden brown, 12 to 15 minutes.
Keto Cinnamon Cream Cheese Cookies
These cookies are similar to traditional cream cheese cookies, but with a keto-friendly twist. They are soft, flavorful, and incredibly easy to make.
Ingredients:
- Softened butter
- Cream cheese
- Sugar-free powdered sweetener
- Egg
- Baking powder
- Vanilla
- Almond flour
- Cinnamon
- Granulated sugar (or sugar substitute)
Instructions:
- In a large mixing bowl, add softened butter and cream cheese. Using a hand mixer, mix until smooth.
- Slowly add your powdered sugar and continue to mix until fully combined.
- Add egg, baking powder, vanilla and salt. Mix until all your ingredients are combined.
- Add your almond flour slowly until incorporated.
- In a small mixing bowl, combine the cinnamon and granulated sugar.
- Line a cookie sheet with parchment paper.
- Using a 2 tablespoon scoop, scoop out cookie dough and roll into a ball. Should make about 18 cookies.
- Place in cinnamon/sugar mixture. Toss to coat and place on parchment paper lined cookie sheet. Repeat with the remaining cookies.
- Refrigerate the dough for 20 minutes or until the cookies are firm.
- Preheat oven to 350F. Place into already preheated oven and bake for 13 minutes.
Keto Cinnamon Swirl Cookies (Crumbl Copycat)
Inspired by the popular Crumbl Cookies, this keto version captures the essence of a cinnamon roll in cookie form. These cookies feature a vanilla cookie dough, a cinnamon swirl, and a sweet and tangy cream cheese frosting.
Ingredients:
- Cookie Dough:
- Blanched Almond Flour
- Coconut Flour
- Powdered Sugar-Free Sweetener (erythritol monk fruit blend)
- Salt
- Unsalted Butter
- Eggs
- Vanilla Extract
- Cinnamon Swirl:
- Unsalted Butter
- Cinnamon
- Sugar-Free Sweetener (allulose)
- Cream Cheese Frosting:
- Cream Cheese
- Butter
- Powdered Sugar-Free Sweetener(erythritol/monk fruit blend)
- Vanilla
Instructions:
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, combine all dry cookie ingredients.
- Add softened butter, eggs, and vanilla, and stir until dough forms. Allow dough to rest for a minute or two to thicken.
- Form dough into 12 balls. Place on cookie sheet, and smooth and flatten each ball to slightly thinner than your desired thickness. Cookies will puff up and rise slightly while baking.
- Bake for 8-10 minutes. Allow to cool.
- Combine softened butter, cinnamon, and sweetener and stir until smooth. Spread a thin layer evenly over each cooled cookie.
- To make frosting, combine cream cheese and butter and mix until smooth. Add powdered sweetener (sift if needed to remove clumps) and mix again until smooth.
Keto Cinnamon Shortbread Cookies
These cookies offer a buttery, crisp-tender texture with a spiral of cinnamon goodness. They are perfect for a holiday cookie tray or as an afternoon snack.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- For the cookie dough:
- 1 cup super fine almond flour
- 2 tablespoons granulated stevia/erythritol blend (Pyure blend)
- 1/2 teaspoon baking soda
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1/4 cup butter cut into several chunks
- For the filling:
- Granulated stevia/erythritol blend
- Cinnamon
Instructions:
- Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
- Add vanilla extract and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
- Turn dough out onto a piece of parchment. Shape dough into a rectangle. Cover dough with a second piece of parchment. Roll out into a rectangle about 3/8" thick. Refrigerate (in the parchment paper) about 30 minutes, or until dough is stiff, but can be rolled.
- While dough is chilling, create the filling by whisking together the granulated stevia/erythritol blend and the cinnamon.
- Remove the top sheet of parchment. Sprinkle the cinnamon mixture evenly over the top of the dough. Starting at one end, gently roll up the dough. It's easiest if you lift the edge of the dough using the parchment paper, rather than trying to lift the edge of the dough itself. When finished, press the edge to seal. Wrap up the dough and refrigerate until firm, about 1-2 hours.
- Preheat oven to 375º Fahrenheit. Line a baking sheet with parchment paper. Using a serrated knife, cut the dough crosswise to form 12 equal sized cookies. Place cookies on the prepared cookie sheet, making sure there is at least and inch between them.
- Bake cookies for 9-11 minutes or until edges begin to brown and tops are golden.
Keto Cinnamon Cookies (Crunchy and Sturdy)
These keto cookies are designed to be crunchy and sturdy, perfect for those who prefer a crispy texture.
Instructions:
- Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands.
- 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.
- 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.
- 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.
- 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). To ensure equal amount of cookies, you can cut the dough in quarters.
- Gently press down the cookies to flatten. 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.
- 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.
Tips for Keto Cookie Baking
- Sweeteners: Many keto friendly sweeteners, such as Lakanto's monk fruit, do not have a bad aftertaste or cooling effect.
- Xanthan Gum: Xanthan gum is a life-saver when making low carb sweets, it makes the cookie stick together as a normal flour cookie would.
- Baking Mats: Consider using SIL-ECO baking mats.
- Texture: If you prefer less crispy cookies, substitute some of the erythritol with xylitol, and/or bake them at higher temperature for less. Try baking them at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for just 10 to 12 minutes.
Storage Instructions
Proper storage is essential to maintain the freshness and texture of your keto cinnamon cookies.
- Refrigerator: Frosted cookies can be stored in the fridge for up to 3-4 days.
- Freezing: Place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto