Keto Cinnamon Swirl Cookies
If you like cinnamon buns, you’re going to love these Keto Cinnamon Swirl Cookies. You can eat them as a quick-grab-and go breakfast, pack them as a sweet treat for your lunch, or enjoy them as a tasty dessert.
One of the hardest things I noticed when I go on go on the keto diet – yes, I said “when” because truthfully, I have failed many times – is finding recipes of my favourite dishes and desserts that are keto-friendly. For example, I love muffins! They are such a quick and easy choice for breakfast or a snack. I love them so much that I had to create a recipe for Keto Muffins. I used raspberries, but of course, you can use your favourite berry or keto-friendly chocolate chips.
Compared to my No Bake Cookies, these keto cinnamon cookies require an oven and some baking skills, but they are still simple to make.
Keto Cinnamon Swirl Cookies
Ingredients
Cookie dough
- 1 ½ cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon stevia extract
- Pinch of salt
- 1 large egg
- ½ cup unsalted softened butter
Cinnamon filling
- ½ cup unsalted softened butter
- 2 teaspoons cinnamon powder
- ¼ teaspoon stevia extract
Instructions
- In a medium bowl whisk together almond flour, coconut flour, stevia, baking soda, and salt.
- Add egg and softened butter, mix with a hand mixer or knead with your hand until you have a dough consistency.
- Roll the dough into 15 balls and place on parchment paper, top with another sheet of parchment and flatten with a rolling pin about half an inch thick. Cut the uneven edges with a pizza cutter.
- Mix the cinnamon filling ingredients until well combined. Spread the mixture onto the dough and carefully roll.
- Cover the dough with plastic wrap and refrigerate overnight or for at least two hours.
- Once you are ready to make the cookies, preheat the oven to 355°F. Line a baking sheet with parchment paper. Remove plastic wrap, slice the dough with a sharp knife (each cookie should be about ½ inch thick).
- Place cookie dough onto the baking sheet and bake for 12 minutes or until the edges look golden.
- Remove the baking sheet from the oven, allow the cookies to cool off before removing them (at least 10 minutes).
Macronutrients
Calories: 196
Fat: 19g
Carbs: 4g
Fiber: 2g
Net Carbs: 2g
Protein: 3g
Looking for more keto dessert recipes? Why not give our Edible Keto Chocolate Chip Cookie Dough a try!
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Keto Cinnamon Swirl Cookies
Breakfast and dessert all in one with only 2 grams of net carbs – all the yum with none of the guilt!
Ingredients
Cookie Dough
- 1 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp stevia extract
- pinch of salt
- 1 large egg
- 1/2 cup unsalted butter softened
Cinnamon Filling
- 1/2 cup unsalted butter softened
- 2 tsp cinnamon powder
- 1/4 tsp stevia extract
Instructions
-
In a medium bowl whisk together almond flour, coconut flour, stevia, baking soda, and salt.
-
Add egg and softened butter, mix with a hand mixer or knead with your hand until you have a dough consistency.
-
Roll the dough into 15 balls and place on parchment paper, top with another sheet of parchment and flatten with a rolling pin about half an inch thick. Cut the uneven edges with a pizza cutter.
-
Mix the cinnamon filling ingredients until well combined. Spread the mixture onto the dough and carefully roll.
-
Cover the dough with plastic wrap and refrigerate overnight or for at least two hours.
-
Once you are ready to make the cookies, preheat the oven to 355°F. Line a baking sheet with parchment paper. Remove plastic wrap, slice the dough with a sharp knife (each cookie should be about ½ inch thick).
-
Place cookie dough onto the baking sheet and bake for 12 minutes or until the edges look golden.
-
Remove the baking sheet from the oven, allow the cookies to cool off before removing them (at least 10 minutes).
Recipe Notes
Store cookies in an airtight container.
You may use a different sweetener instead of stevia extract.
Depending on the brand of stevia you use, the quantities may change.
