Treat yourself to the irresistible goodness of our Low-Carb Almond Cinnamon Butter Cookies recipes. These cookies, made with almond flour and infused with the warm aroma of cinnamon, offer a delightful low-carb option for those seeking a sweet treat without the guilt. Crafted with simplicity in mind, our recipes ensure a perfect balance of nutty richness and spice.
The almond flour contributes to a tender and crumbly texture, while the cinnamon adds a comforting flavor profile. Whether you’re following a low-carb lifestyle or simply want a delicious and satisfying cookie, our step-by-step instructions make it easy for both novice and experienced bakers to create these delectable treats.
Elevate your snack time with our Low-Carb Almond Cinnamon Butter Cookies—perfect for a guilt-free indulgence that’s both flavorful and mindful of your dietary goals. Enjoy the warmth of cinnamon and the nutty goodness of almond flour in every delightful bite.
Low-Carb Almond Cinnamon Butter Cookies Recipe | S2Recipes
Details Low-Carb Almond Cinnamon Butter Cookies Recipes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12
Yield: 12 cookies
Ingredients For Low-Carb Almond Cinnamon Butter Cookies Recipes
2 cups blanched almond flour
½ cup unsalted butter, softened
½ cup low-calorie natural sweetener (such as Swerve®)
1 large egg
1 teaspoon sugar-free vanilla extract
1 teaspoon ground cinnamon
Instructions: Low-Carb Almond Cinnamon Butter Cookies Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2: Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon together in a bowl until well combined. Roll dough into twelve 1-inch balls. Place balls onto the prepared baking sheet. Press down twice with a fork onto each ball to make a crisscross.
Step 3: Bake in the preheated oven until the edges are golden, 12 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Feedback of Low-Carb Almond Cinnamon Butter Cookies Recipes
Made these exactly per the recipe. Did not change a single thing. These are the worst cookies ever. They are 100% crumbly they fall apart when you touch them; the taste is nasty the bottom burnt and the top did not get done (I’m an experienced baker). What a waste of expensive almond flour. YUCK. maybe I’ll freeze them and see if the texture improves.
Easy to make but tasteless. It needed sweetness from something else. I use Stevia for everything but different kinds for eating, drinking, etc…I’m going to try another kind of almond cookie next time.
The 1st time I followed the recipe, I didn't care for it very much. But since my husband is diabetic I gave it another try. This time I used Stevia For Baking, added 2t cinnamon, .5t clove, 3t vanilla, and 1.5 t of almond extract. The cookies were wonderful,my husband loved them.
Had to substitute pecans for almonds since we were out. Otherwise made exactly as shown. They’re good cookies for keto.
By reducing the number of ingredients, the baker has improved our ability to make without extra trips to the store. I advise to use the least amount of sweetener as you can. I did half of the sweetener that the recipe advised and could have gone lower due to the slightly sweeter taste from the almond flour. Also, not mentioned here is to chill the dough before rolling the cookies, it makes it easier to work and more likely that they will hold together after baking.
Made it, and they loved it! I added lemon extract cause my son wanted lemon cookies. Also used monk fruit 100% extract for sugar. I added a small number of chopped walnuts and 72% chocolate chips. Came out great and even a co-worker loved them.
Pretty good ? I used the monk fruit as sugar substitute
I use Stevia leaf extract/Erythritol blend (2 gram packets), how many of these should I use to replace the 1/2 cup of sugar/sweetner specified in this recipe?
Very tasty - I made it just the way the recipe said, except I topped with sliced almonds like in the picture, although that wasn't in the recipe.Cinnamon taste was fairly subtle - next time I will add more, although that's just my taste. You might like them just the way the recipe says!I did use erythritol (Swerve) - I noticed some of the less positive reviews used Splenda.
All Nutrifacts of Low-Carb Almond Cinnamon Butter Cookies Recipes
