Perfectly soft, lightly tangy and ultra cinnamon-y!
- 1 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 stick grass-fed unsalted butter at room temperature
- 1/3 – 3/4 cup erythritol to taste (I use 1/3 cup)
- 1 1/2 teaspoon vanilla extract
- 1 egg Cinnamon sugar
- 2 – 3 tablespoons allulose for least aftertaste
- 2 teaspoons cinnamon
- Preheat oven to 375F and line a baking tray with parchment paper or a baking mat.
- Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture – mixing until just incorporated. Mix in the rest.
- Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon ‘sugar’ mix and flatten slightly. Note that because keto cookies don’t spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer!? Leave them rounder! Also do a test cookie to see if it spreads too much and to get the perfect texture.
- Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy.
- Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.