Almond flour is the go-to replacement for wheat flour in these cinnamon-y classics.
Ingredients
1/2 cup butter, softened
1-1/2 cups almond flour
1 cup granulated sweetener (the original recipe called for Splenda, but for Keto I recommend an erythritol-based sweetener such as Swerve or Lakanto. Whatever you use should be a 1:1 sweetening ratio with sugar. Note that if you try a different sweetener, texture may change)
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon xanthan gum
2 tablespoons granulated sweetener with 1:1 sweetness ratio with sugar (Splenda, Swerve, Lakanto, etc.)
1 teaspoon cinnamon
Directions
- In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.
Notes
- 1.5 net carbs per cookie