Holidays are right around the corner! It’s a time were too many sweets are simply accessible. These keto cinnamon shortbread cookies will keep you in check as “regular” sweets are very carb-heavy.
These cinnamon shortbread cookies are not carb-heavy, baked to perfection, and sprinkled with powdered sweetener! These are the best cookies to sink your teeth into after a good holiday meal!
Keto Cinnamon Shortbread Cookies
- Cookie Dough:
- 1 cup almond flour
- 3 tablespoon erythritol
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 2 teaspoon erythritol
- 1 1/4 teaspoon ground cinnamon
- 1 tablespoon powdered erythritol
First, measure out and prepare all the ingredients.
Then In a food processor, combine the almond flour, erythritol, baking soda, and sea salt. Pulse until combined well.
Add the vanilla extract and butter to the food processor. Pulse until a thick dough starts to form.
After On a piece of parchment paper, spread out the dough into a rectangle.
Cover the dough with another piece of parchment paper. With a rolling pin, roll out the dough until the dough is about 3/8″ thick.
Place the dough in the refrigerator for about thirty -30- minutes. It should get stiff but still be able to roll without crumbling.
After In a bowl, combine the erythritol and cinnamon. Stir until combined well.
Sprinkle this blend on the chilled cookie dough.
Using the parchment paper, gently lift the cookie dough and roll it. Wrap the cookie dough with parchment paper and chill in the refrigerator for about an hour or until firm.
Then take out and slice the dough. Preheat oven to 375F.
Line a baking sheet with parchment paper and spread out the cookies evenly.
Bake cookies for 9-10 minutes or until golden brown.
Let the cookies cool on the baking sheet for five to -5- minutes before taking off.
Sprinkle with powdered erythritol. Enjoy!
This makes a total of 12 servings of Keto Cinnamon Shortbread Cookies. Each serving comes out to be 90 calories, 8.5g fat, 1g net carbs, and 2g protein.