Winter Spice Cinnamon Drift (Print Version)

Low-carb cookies with warming cinnamon and spices, ideal for cozy gatherings or a guilt-free snack.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup powdered erythritol (or preferred keto sweetener)
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground allspice
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Wet Ingredients

11 - 1/2 cup unsalted butter, softened
12 - 1 large egg
13 - 1 teaspoon vanilla extract

→ For Rolling

14 - 2 tablespoons powdered erythritol
15 - 1/2 teaspoon ground cinnamon

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt.
03 - In a separate bowl, beat softened butter until creamy. Add egg and vanilla extract; mix until smooth.
04 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
05 - Combine powdered erythritol and cinnamon in a small bowl.
06 - Scoop tablespoon-sized dough portions and roll into balls. Coat each ball in the rolling mixture.
07 - Place balls on prepared baking sheet about 2 inches apart. Gently flatten each with palm or bottom of a glass.
08 - Bake for 10 to 12 minutes until edges are set and lightly golden.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste indulgent and warming without the blood sugar spike, which means you can actually eat more than one without the afternoon crash.
  • The dough comes together in minutes, so you can have fresh cookies cooling while your coffee is still hot.
  • Every bite tastes like cinnamon-spiced comfort, which somehow feels less like dieting and more like treating yourself.
02 -
  • Don't overbake these—the moment the edges look done, pull them out. They keep cooking on the hot sheet, and it's the difference between chewy-tender and crunchy-hard.
  • Your butter absolutely has to be softened before you start. Cold butter won't cream properly, and you'll end up with a dough that's grainy instead of smooth.
  • The spice ratios matter because they're designed to complement each other. Using less to save money will make them taste flat and one-dimensional instead of layered and warm.
03 -
  • Let your butter come to room temperature naturally instead of microwaving it—microwaved butter creams differently and you'll lose that fluffy texture that makes these special.
  • If your dough feels too soft after mixing, refrigerate it for 15 minutes before scooping. Cold dough is easier to handle and produces more uniform cookies.
  • The cinnamon-erythritol coating is non-negotiable for flavor, but it also makes them look professional and bakery-quality, which is half the charm.

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