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Keto Cinnamon Swirl Cookies

I've been working on some more keto cookies and I have a new recipe for you - just in time for the Holiday season! These cookies are made with almond flour that gives them their characteristic crunch, and they are packed with cinnamon flavour. They are just perfect for dipping into some Chai Tea Latte or low-carb hot cocoa :-)

Compared to my 5 Ingredient Keto Cookies, these require some baking skills. But don't worry, as long as you roll the dough out without breaking it, it should be easy. In case you missed my previous recipes, here are all the sugar-free, keto & paleo cookies you can make for the festive season.

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Preparation time

Hands-on
Overall

Nutritional values (per cookie):

1.9 grams 2.1 grams 3.6 grams 9.3 grams 1.4 grams 106 calories
Total Carbs4grams
Fiber2.1grams
Net Carbs1.9grams
Protein3.6grams
Fat9.3grams
of which Saturated1.4grams
Energy (calories)106kcal
Magnesium41mg (10% RDA)
Potassium110mg (6% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (14%), fat (79%)

Ingredients (makes 20 cookies):

Instructions:

  1. Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt.
  2. Add the egg and butter and mix well using your hands.
  3. Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain.
  4. 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 ¼ inch (½ cm) thick, 12 x 8 inch (30 x 20 cm) shape. I used a non-stick rolling pin and silicon mat.
  5. 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.
  6. 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 / ½ inch thick). Wipe the knife clean as needed to prevent it from sticking and ruining the pattern.
    To ensure equal amount of cookies, you can cut the dough in quarters. Finally, cut each of the quarters into 5 cookie slices
  7. Gently press down the cookies to flatten.
  8. 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. Keep an eye on the cookies - almond flour in prone to burning.
  9. 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. The cookies will first be chewy but will crisp up as they cool down.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (23)

I have the same problem   very crumbly....  i added another egg and still crumbly...  i just formed the cookies since i could not roll out and taste was not great either... Frown

Reply

Hi Dawn, the dough is crumbly but chilling should help. If it's too much work, you can form two cookies (just in hands) from each batter and place one on top of another + flatten. I hope this helps.

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Made some today and its a win! Very nice, thank you. I was craving some cookies and they hit the spot.
Hope it's ok to ask here.
Are you still developing universal app? I would love the ability to track on my phone just as people on iPads.
Thank you.

Reply

Hi Yevgeny, sorry for the late reply - too many comments to approve them in time Smile Yes we are but it's a lot of work so it will take a few more months. We're now working on both an Android and universal iPhone App.

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I'd like to try keto-diet to lose 15lbs, however I'm diabetic and restricting carbs must be done wisely.  Can you explain what type of daily meals one would have and total daily carbohydrates? Thanks Connie

Reply

Hi Connie, I think you might need to consult this with a health professional and get a diet plan that fits your needs: http://ketodietapp.com/Blog/page/low-carb-experts I'm not a health professional so I won't be able to give you personalised advice.

Reply

I have never heard or seen the swerve sweeter here in south Texas where I live. I stopped using any artificial sweeter 5 years ago  because of the unhealthy reports surrounding them. Is this better than Splenda and sweet n low and is it expensive if ordered online? I did Atkins years ago and lost a lot but gained it back super fast when I went off of it. This recipe sounds amazing as does many of your other recipes.
Sandra  

Reply

Hi Sandra, thank you! Yes, it is healthier. I've written a post about sweeteners here if you want to check it out: ketodietapp.com/.../Top-10-Natural-Low-carb-Sweeteners You can get erythritol on Amazon and most online health stores. I usually get a large package which is the best value for money and lasts for a long time.

Reply

Hi, i've just finished making the dough and something is wrong with the recipe. I followed the exact amounts, but had very dry, crumbly mixture. I've added extra egg so get it together plus bit of water to make it wetter and rollable. They are in the oven now, hoping I haven't wasted 3 cups of almond flour for nothing.

Reply

I'm sorry to hear that Monica. I think it's just the almond flour - some products are "deoiled" and you may need to use more liquids. What I used is "regular" almond flour made with ground almonds. I'm sure it will be fine, it sounds like you've done the right thing - let me know!

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I have fine almond flour so it might be that. They are rock hard, but OK to dip in milk Smile

Reply

Yes, that looks like the likely reason - at least they are good for dipping! Smile

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Looks awesome, can't wait to try them. Question: can I use this cookie dough recipe as a basis for other cookies? Chocolate swirl instead of cinnamon swirl, for example?

Reply

Yes definitely! I have chocolate swirl cookies on my to-do list Smile You may need to add some water or melted butter in the part where you add cocoa powder (depending on how much you use).

Reply

Thought so. Thanks so much!

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Can you substitute almond flour with coconut flour (only asking as that's currently the only flour I've got) thank you x

Reply

Yes, you can use coconut flour but the texture will be different (less crunchy) and the dough is more crumbly and tricky to work with - see tips in this recipe: ketodietapp.com/.../nut-free-keto-gingerbread-cookies Smile

Reply

In the recipe, the oven temp probably should read 140 C / 280 F.  I can't wait to make these cookies for Christmas.

Reply

Fixed! Thank you for letting me know Smile

Reply

Love it. I will try them. Looks delicious...Thanks

Reply

Thank you, hope you like them!

Reply

These cookies look amazing can't wait to try. Question though. In step 4 you have the oven temp at 140F/240F which is correct?
Thanks Smile

Reply

Yes that's correct - fixed! Thank you for noticing Smile

Reply

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