Keto Cinnamon Almond Butter Cookies (Print Version)

Soft, chewy almond butter cookies infused with warm cinnamon. A wholesome low-carb treat ready in 22 minutes.

# List of Ingredients:

→ Wet Ingredients

01 - 1 cup unsweetened almond butter, smooth or crunchy
02 - 1 large egg
03 - 1/2 cup erythritol or keto-friendly sweetener
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon fine sea salt

→ Optional Topping

08 - 1 tablespoon erythritol mixed with 1/2 teaspoon ground cinnamon for sprinkling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine almond butter, egg, erythritol, and vanilla extract. Mix until smooth and fully blended.
03 - Add cinnamon, baking soda, and salt to the wet mixture. Stir until a thick, uniform dough forms.
04 - Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheet, spacing 2 inches apart.
05 - Gently flatten each dough ball with a fork, pressing twice to form a crisscross pattern on top.
06 - Sprinkle tops with optional cinnamon-erythritol mixture for extra flavor and visual appeal.
07 - Bake for 10-12 minutes until cookies are set and edges are lightly golden.
08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies come together in under 25 minutes from start to finish, making them perfect for sudden cravings
  • The texture is incredibly soft and chewy, proving that keto desserts can be just as satisfying as traditional treats
  • Each cookie packs only 1 net carb, letting you indulge without breaking your low-carb lifestyle
02 -
  • These cookies continue to firm up as they cool, so removing them from the oven while they still look slightly underdone is crucial
  • The dough consistency varies by almond butter brand, so if it feels too wet, refrigerate for 15 minutes before scooping
03 -
  • Weighing your almond butter ensures consistency since the texture varies by brand and natural oil separation
  • Use room temperature ingredients to prevent the almond butter from seizing up and creating a crumbly dough

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