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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
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
- Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt.
- Add the egg and butter and mix well using your hands.
- Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain.
- 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.)
- 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.
- 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.
- 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
- Gently press down the cookies to flatten.
- 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.
- 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.
Ingredients
Instructions
- Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt.
- Add the egg and butter and mix well using your hands.
- Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain.
- 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.)
- 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.
- 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.
- 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
- Gently press down the cookies to flatten.
- 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.
- 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.
Nutrition (per cookie)
Calories106kcal
Net Carbs1.9g
Carbohydrates4g
Protein3.6g
Fat9.3g
Saturated Fat1.4g
Fiber2.1g
Sugar0.9g
Sodium65mg
Magnesium41mg
Potassium110mg
Detailed nutritional breakdown (per cookie)
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