Keto Cinnamon Coconut Butter Cookies (Print Version)
Soft, melt-in-your-mouth keto cookies with cinnamon and coconut butter—low-carb, gluten-free, and quick to make.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups blanched almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon baking powder
→ Wet Ingredients
06 - 1/2 cup coconut butter, softened
07 - 1/4 cup unsalted butter, softened
08 - 1/2 cup powdered erythritol or monk fruit sweetener
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Optional Topping
11 - 1 teaspoon ground cinnamon
12 - 1 tablespoon granulated erythritol or monk fruit sweetener
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, shredded coconut, ground cinnamon, fine sea salt, and baking powder in a medium mixing bowl.
03 - In a large mixing bowl, beat the coconut butter, unsalted butter, and powdered erythritol until the mixture is creamy and smooth.
04 - Add egg and vanilla extract to the creamed mixture, beating until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange on the lined baking sheet, spacing each ball roughly 2 inches apart.
07 - Gently flatten each dough ball with the palm of your hand or a fork.
08 - For optional topping, mix the ground cinnamon and granulated sweetener in a small bowl. Sprinkle the mixture over the unbaked cookies.
09 - Bake for 12 to 15 minutes, until edges are lightly golden.
10 - Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- This is the kind of cookie you’ll crave every afternoon, and it’s secretly keto-friendly.
- All the warmth of cinnamon and richness of coconut butter without the sugar rush, so everyone goes back for seconds guilt-free.
02 -
- Once I rushed them out of the oven and they crumbled—patience during cooling is essential.
- Switching to coconut oil made the cookies a little softer and extra coconutty, perfect for dairy-free friends.
03 -
- Let the cooled cookies rest overnight if you want flavors to deepen even more.
- A sprinkle of nutmeg or a handful of chopped pecans can take these to a new level of cozy.