Keto Cinnamon Swirl Cookies

4.4 stars, average of 114 ratings

Keto Cinnamon Swirl CookiesPin recipeFollow us 111.7k

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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Hands-on Overall

Nutritional values (per cookie)

Net carbs1.9 grams
Protein3.6 grams
Fat9.3 grams
Calories106 kcal

Calories from carbs 7%, protein 14%, fat 79%

Total carbs4 gramsFiber2.1 gramsSugars0.9 gramsSaturated fat1.4 gramsSodium65 mg(3% RDA)Magnesium41 mg(10% RDA)Potassium110 mg(6% EMR)

Ingredients (makes 20 cookies)

Instructions

  1. Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt. Keto Cinnamon Swirl Cookies
  2. Add the egg and butter and mix well using your hands. Keto Cinnamon Swirl Cookies
  3. Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain. Keto Cinnamon Swirl Cookies
  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 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. Keto Cinnamon Swirl Cookies
  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. Keto Cinnamon Swirl Cookies
  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 / 1/2 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 Keto Cinnamon Swirl Cookies
  7. Gently press down the cookies to flatten. Keto Cinnamon Swirl Cookies
  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. Keto Cinnamon Swirl Cookies
  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. Keto Cinnamon Swirl Cookies

Ingredient nutritional breakdown (per cookie)

Net carbsProteinFatCalories
Eggs, free-range or organic
0 g0.3 g0.2 g4 kcal
Cinnamon, spices
0.3 g0 g0 g3 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.2 g10 kcal
Almond flour (blanched ground almonds, almond meal)
1.3 g3.2 g7.9 g89 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Total per cookie
1.9 g3.6 g9.3 g106 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (30)

Honestly...it was a very big waste of food.The portion of the sugar is just ridiculous. All the ingredients used are very expensive and i found it to be a waste of time and effort. Because of it being way too sweet i had to throw away the cookies.
I followed all the instructions and put less sugar than asked for in the recipe and it was still unbearably sweet. Not recommended.

Reply

Destiny, I'm sorry you didn't like this recipe but please make sure to always use sweetener to taste, especially if you don't like your treats sweet. This isn't an issue with the recipe, this is the case when you have to adjust it to your taste. Erythritol is only 70% as sweet as sugar and I used just 1/2 cup for 20 cookies - that is not too much. If you don't like your treats sweet, you need to halve or even quarter the sweetener.

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I have just discovered your site, wow, Thank you, I just started this diet on Jan 1st, I am doing well, but one thing I won't entirely give up is fruit, no problem with refined and man made, I actually don't miss any of it yet,  I will not go crazy, as I truly want to lose some weight, and I can not wait to try all of your recipes, so again Tha k you, for all your work,,,

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Thank you so much Linda and keto on!

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I love it!! It's very good!! Everyone likes it!! Thanks 😃

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I tried this recipe this morning and was quite disappointed in the result. My dough literally crumbled in to granola like crumbs as I tried to roll it. I knew the dough was very dry so I added water as was suggested and that had less that pleasurable results as almond flour does not absorb water well. I went back and made a few tweaks and I'd like to leave my version here for those of you having problems getting these yummy cookies to turn out as scrumptious as those pictured above. Martina, Thank you for a great recipe. For reference, I am at an elevation of 5,351 feet above sea level.
3 cups almond flour
1/2 cup Erythritol or Swerve
2 tsp gluten-free baking powder
1/4 tsp salt
2 large eggs
1/4 cup coconut oil
2 tsp vanilla extract
2 Tbsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
2 Tbsp butter, melted
Combine almond flour, powdered Erythritol, baking powder and salt. Add the eggs, vanilla, and coconut oil and mix well. (I added the coconut oil slowly and stopped when I reached a soft dough consistency that formed a ball and held it's shape.) Divide the dough into 2 equal parts. Wrap one part in plastic wrap and place in the refrigerator. To the remaining portion of dough add cinnamon, cloves, allspice and butter and mix well. Wrap this portion in plastic wrap and place in the refrigerator. From here follow Martina's instructions for rolling, slicing, and baking.
I hope this helps some of you!

Reply

Thank you for your feedback, Amanda! I'm sorry to hear that - did you use almond flour (ground blanched almonds) or defatted almond flour? The latter one would require more eggs or other liquid ingredients. I realised not all brands are the same and some contain more fat than others.
What I used in this recipe was Suma Organic: Amazon link or Pink Sun: Amazon link
And here's one that is defatted: Amazon link

Reply

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... 😞

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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 😊 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: Low-Carb Experts I'm not a health professional so I won't be able to give you personalised advice.

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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: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet 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.

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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 😊

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

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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?

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

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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

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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: Nut-Free Keto Gingerbread Cookies 😊

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

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Fixed! Thank you for letting me know 😊

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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 😊

Reply

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

Reply