Keto Cinnamon Swirl Cookies

Step 1Mix all the dry ingredients apart from the cinnamon: almond flour, powdered Erythritol, baking powder and salt.

Step 2Add the egg and butter and mix well using your hands.

Step 3Divide the dough into 2 parts. Add cinnamon to one part and combine well using your hands. Leave the other part plain.

Step 4Place 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.)

Step 5Remove 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.

Step 6Place 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.

Step 7Roll 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

Step 8Gently press down the cookies to flatten.

Step 9Place 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.

Step 10When 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.