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Keto Cinnamon Swirl Cookies

4.6 stars, average of 440 ratings

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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 cookies you can make for the festive season.

These keto cookies are crunchy and sturdy. I wanted to make them that way so I baked them on low for longer to dehydrate for that extra crispy texture. They are perfect for dunking into coffee or tea as they don't fall apart and crumble like most keto cookies do.

If you prefer these keto cookies softer and crumblier, 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. Enjoy!

Hands-on Overall

Serving size cookie

Allergy information for Keto Cinnamon Swirl Cookies

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 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)


  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. (Check my tips in the into if you prefer less crispy cookies.)
  5. 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
  6. 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
  7. 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
  8. Gently press down the cookies to flatten. Keto Cinnamon Swirl Cookies
  9. 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
  10. 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 serving, cookie)

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

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Martina Slajerova
Creator of

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 (50)

I had a really hard time working with the dough, so I ended up making a pie crust with it. It was tasty, though! 😊

It is a bit tricky to work with I'll admit that! You could add about 1 teaspoon of xanthan gum to make it easier. I don't use it very often (bloating) but many people are ok with it.

Was really excited to try something new for Christmas and the added bonus of being more healthy was just what I was looking for.
I am an experienced baker, I read all the reviews but nothing I tried would hold the dough together. The almond flour was like working with corn meal and after lots of patching I was able to have a solid dough but trying to roll it up was useless. I did alot of patching, pressing and hoping but once they were baked they simply crumbled apart. Maybe I can use the crumbs for a pie crust of sorts. Disappointed. Seriously, read all the reviews.

I'm sorry this didn't work for you, it must have been disappointing. The only thing I can think of is that the almond meal had somewhat lower fat content. It sounds like it was dry. A pinch of xanthan gum should take care of the texture and make it easier to roll out but it has to have enough moisture too (water or fat). A dash of water might help.

Way too dry. I have been baking with nut flours for over a decade. This recipe requires more fluid or fat.

Hi Robin, these are meant to be crunchy (dry), not moist and soft.

I decided to use cacao instead of cinnamon and added a tsp of vainilla and they are delicious thank you

Thank you for the tip, I'm glad you enjoyed!

Brilliant!! Thank you for this recipe - this is exactly what I was looking for!   A crunchy cinnamon swirl cookie.  The recipes I was using had too much fat, would not hold together and did not bake right.  Seriously, this will be my go to freezer cookie when I don't feel like having a keto chocolate chip cookie.

Awww thank you so much, I'm glad you like them! These have a proper crunch to them 😊

I tried this recipe and the cookies were ROCK solid. Is 25-30 min of baking right? Or can i bake for less for softer cookies. They seemed a bit bland for me. I have read all the comments here and took some notes and will try again. I just need to know the consistency of the cookies. Are they supposed to be hard or soft?

Hi Claudia, they are on the hard/crispy side, definitely not crumbly or soft. The temperature oven is very low so that's why I cooked them for longer, to "dry them out", make more crispy. You could bake them at 175 C (fan) for just about 10 minutes which will cook them faster so they don't dry out as much and may be more crumbly, not as hard.
You could swap the erythritol for some xylitol which will make these softer. If you use 2-3 tablespoons cinnamon they should not taste bland - maybe you used less cinnamon?

I followed the receipe measurements exactly.  put it in the fridge for half an hour, rolled it out between parchment paper as stated, but the bottom layer all split during rolling as though the dough wasnt moist enough.  Not sure where I went wrong.

I'm sorry to hear that Alan! Is it possible that you used de-fatted almond flour? Almond flour (blanched ground almonds) is quite fatty and this should not happen.

Made these today and they are soooo gooood!
Followed instructions to a T, but I added about 1/16th of a cup of almond milk to the 1/2 dough with Cinnamon since that's a little drier than the other half. Had no issues with dryness, etc. It's important to use a large/XL egg, and to mix the dough with your hands (or else it will be crumbly).
These may by my new favorite cookies! Thank you!

Thank you so much! And for the useful tips!

I goofed up the recipe and mixed everything together instead of making the different layers. I just molded the logs with my hands then sliced.  My logs weren’t that well shaped and I had some bits too crumbly to slice, so I molded those with my hands. They were absolutely delicious. Fabulous even when made by a careless cook!  KetoDietApp has made a Keto lifestyle enjoyable for me. Another winning recipe!  

Thank you so much Christine, I'm happy you enjoyed!

These look yummy. Can you use unblanched almond flour instead of blanched?

Absolutely! They will taste more "wholegrain" 😊 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.

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.

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,,,

Thank you so much Linda and keto on!

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

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!

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

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... 😞

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.

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.

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.

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

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.

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.

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.

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.

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!

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

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

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?

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).

Thought so. Thanks so much!

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

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 😊

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

Fixed! Thank you for letting me know 😊

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

Thank you, hope you like them!

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 😊

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