Keto Cinnamon Almond Cookies: The Only Recipe You’ll Need

Are you a fan of cookies but trying to stick to your keto goals? It can feel like a juggling act, right? On one hand, you’ve got your sweet cravings, and on the other, those carbs staring back at you. That’s where these Keto Cinnamon Almond Cookies swoop in and save the day. They’re buttery, lightly spiced, and sweetened just enough to make you forget they’re keto-friendly. Plus, you can whip them up with everyday ingredients. Let’s roll up our sleeves and get baking!

Why You’ll Love These Cookies

  • Low Carb & Guilt-Free: Each cookie has just about 2-3 grams of net carbs. Perfect for anyone watching their carb intake.
  • Quick and Easy: No fancy equipment, no tricky techniques. If you can stir and shape dough, you’ve got this.
  • Great for Meal Prep: Make a batch, and you’ve got keto-friendly snacks for the whole week. (If they last that long!)

Ingredients You’ll Need

Here’s the short and sweet list of what goes into making these cookies:

  • 2 cups almond flour: The base of the cookies. It keeps them light and nutty.
  • 1/2 cup powdered erythritol (or your preferred keto sweetener): This adds sweetness without spiking blood sugar.
  • 1/4 cup unsalted butter, melted: Butter makes everything better, right?
  • 1 large egg: Helps bind everything together.
  • 1 tsp vanilla extract: For that warm, comforting flavor.
  • 1 tsp ground cinnamon: The star of the show. Adds a cozy kick.
  • 1/2 tsp baking powder: For a bit of fluff.
  • Pinch of salt: Balances the sweetness and brings out the flavors.

Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, powdered sweetener, cinnamon, baking powder, and salt. Make sure there are no lumps—nobody wants a clump of baking powder ruining their bite!

Step 3: Add the Wet Ingredients

In another bowl, whisk the melted butter, egg, and vanilla extract until smooth. Pour this into the dry ingredients and mix until a dough forms. It’ll be soft but shouldn’t be sticky. If it’s too dry, add a teaspoon of water. If it’s too sticky, sprinkle in a little extra almond flour.

Step 4: Shape the Cookies

Scoop about a tablespoon of dough and roll it into a ball. Place it on the lined baking sheet and gently press it down with your fingers or the back of a fork to flatten. You’re aiming for about 1/4-inch thickness. These cookies won’t spread much, so shape them how you want them to look.

Step 5: Bake to Perfection

Pop the cookies in the oven and bake for 10-12 minutes, or until the edges are lightly golden. Don’t overbake—almond flour can dry out quickly.

Step 6: Cool Before Serving

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. They’ll firm up as they cool, so resist the urge to grab one too early.

Pro Tips for the Best Cookies

  1. Sift Your Almond Flour: Almond flour can be a bit clumpy. Sifting it first ensures your dough is smooth and easy to work with.
  2. Adjust Sweetness to Taste: If you like your cookies sweeter, you can increase the sweetener slightly. Taste the dough before baking—it’s safe since there’s no raw flour.
  3. Add a Dash of Nutmeg: For a little extra warmth, sprinkle in 1/8 tsp of nutmeg. It pairs beautifully with cinnamon.
  4. Storage Is Key: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge or freezer.

Variations You Can Try

  • Chocolate Drizzle: Melt some sugar-free chocolate and drizzle it over the cooled cookies.
  • Cinnamon Sugar Dusting: Mix a little powdered erythritol with cinnamon and sprinkle it on top while the cookies are still warm.
  • Add Nuts or Seeds: For extra crunch, mix in a handful of chopped pecans, walnuts, or even unsweetened coconut flakes.

Why Almond Flour Works Best

You might wonder, “Why almond flour?” Compared to regular flour, almond flour is naturally low in carbs and gluten-free. It gives the cookies a nutty flavor and a slightly crumbly texture—perfect for a keto-friendly treat. Just make sure to use blanched almond flour for a smoother dough and prettier cookies. Almond meal, which is coarser and made with the skins, can make your cookies dense.

When to Enjoy Keto Cinnamon Almond Cookies

Honestly? Anytime. Need a quick breakfast? Pair a couple with your morning coffee. Afternoon snack? Perfect with tea. Dessert? Add a dollop of whipped cream or some berries on the side.

They’re also a lifesaver when that 3 p.m. sugar craving hits, and you don’t want to throw your keto game out the window.

Nutritional Breakdown (Per Cookie)

  • Calories: 90
  • Net Carbs: 2g
  • Fat: 8g
  • Protein: 2g
  • Fiber: 1g

Personal Note

I started making these cookies after my first (and very sad) attempt at going keto. Back then, everything felt like a no-go. No bread, no pasta, no desserts—ugh. Then I found almond flour, and it was like a lightbulb moment. The first time I made these cinnamon almond cookies, I couldn’t believe how good they tasted. Now, they’re a staple in my kitchen. My kids even love them—and trust me, they’re picky.

Conclusion

Keto Cinnamon Almond Cookies check all the boxes: quick, tasty, and keto-friendly. Whether you’re new to keto or a seasoned pro, this recipe is bound to become a favorite. Save it, share it, and most importantly, bake it. These cookies will bring a little sweetness to your keto life without making you feel like you’re missing out.

So, what are you waiting for? Preheat that oven and let the cinnamon magic happen!

Print

Keto Cinnamon Almond Cookies Recipe

These Keto Cinnamon Almond Cookies are the perfect low-carb treat! Made with almond flour and sweetened with a keto-friendly option, they’re buttery, lightly spiced, and deliciously satisfying. Perfect for snacks, desserts, or any time you’re craving something sweet on the keto diet.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup powdered erythritol (or your preferred keto sweetener)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together almond flour, erythritol, cinnamon, baking powder, and salt.
  • In a separate bowl, mix melted butter, egg, and vanilla extract until smooth.
  • Combine the wet and dry ingredients to form a dough. If too dry, add a teaspoon of water; if sticky, sprinkle more almond flour.
  • Roll dough into 1-tablespoon-sized balls and flatten slightly on the baking sheet.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container for up to a week at room temperature or in the fridge for longer freshness.
  • Add a drizzle of sugar-free chocolate or a sprinkle of cinnamon sugar for extra flair.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90 Sugar: 0g Sodium: 20mg Fat: 8g Saturated Fat: 2g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 2g Cholesterol: 10mg

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Frequently Asked Questions (FAQs)

Can I Use Coconut Flour Instead of Almond Flour?

Not directly! Coconut flour is much more absorbent than almond flour, so you’d need to adjust the recipe significantly. If you’re feeling adventurous, try substituting 1/2 cup of almond flour with 2 tablespoons of coconut flour, but be prepared to experiment.

What’s the Best Sweetener to Use?

Powdered erythritol works beautifully because it dissolves easily and doesn’t leave a gritty texture. Other good options are allulose or monk fruit sweetener. Avoid liquid sweeteners as they can make the dough too runny.

Can I Make These Dairy-Free?

Absolutely. Swap the butter for coconut oil or ghee, and they’ll still turn out great.