Keto Cinnamon Sugar Cookies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 411.6
- Total Fat: 34.4 g
- Cholesterol: 71.0 mg
- Sodium: 327.0 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 5.1 g
- Protein: 18.9 g
View full nutritional breakdown of Keto Cinnamon Sugar Cookies calories by ingredient
Introduction
Using high quality ingredients makes a difference! Buttery, and rich. Soft if you leave them thick; crispy if you roll it thin. Net carbs: 5g Using high quality ingredients makes a difference! Buttery, and rich. Soft if you leave them thick; crispy if you roll it thin. Net carbs: 5gNumber of Servings: 6
Ingredients
-
8 Tbs (1/2 cup) Kerigolds Irish salted butter, softened
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
3 scoops/servings Beef Collagen Protein Powder (Vanilla)
2 cup Bob's Red Mill Almond Meal/Flour
1 tsp Baking Powder
1/2 tsp Cinnamon, ground
2 tbsp Bob's Red Mill Coconut Flour
Dash of salt
Directions
1. Soften butter.
2. In mixer, whip butter with egg and vanilla.
3. Slowly add in dry ingredients, mixing till doughy. Add more almond meal if sticky and too soft.
4. Cover and chill.
5. Pre-heat over to 325F.
6. Roll out cookie dough on flat surface. Helps to roll between two layers of wax paper or parchment paper, using almond flour if still too sticky. Roll approx. 1/4 inch (thicker for softer cookies; thinner for crispy)
7. Cut into squares, or use cookie cutters to make fun shapes.
8. Place on parchment paper on a cookie sheet.
9. Bake 8-12 minutes, until edges begin to brown slightly.
10. Remove from pan, let cool.
11. Can enjoy as-is, or top with almond butter or softened coconut butter!
Serving Size: Makes 6 cookies
Number of Servings: 6
Recipe submitted by SparkPeople user DUBLINDIETITIAN.
2. In mixer, whip butter with egg and vanilla.
3. Slowly add in dry ingredients, mixing till doughy. Add more almond meal if sticky and too soft.
4. Cover and chill.
5. Pre-heat over to 325F.
6. Roll out cookie dough on flat surface. Helps to roll between two layers of wax paper or parchment paper, using almond flour if still too sticky. Roll approx. 1/4 inch (thicker for softer cookies; thinner for crispy)
7. Cut into squares, or use cookie cutters to make fun shapes.
8. Place on parchment paper on a cookie sheet.
9. Bake 8-12 minutes, until edges begin to brown slightly.
10. Remove from pan, let cool.
11. Can enjoy as-is, or top with almond butter or softened coconut butter!
Serving Size: Makes 6 cookies
Number of Servings: 6
Recipe submitted by SparkPeople user DUBLINDIETITIAN.