This Keto Cinnamon Butter Cookies Recipe is the most popular keto recipe I have ever shared!
Everyone loves this recipe, and everyone has their favorite version of it, so be sure to check out the comments below to see what others have tried!
You can also pair this cookie recipe with our delicious keto hot cocoa!
Before I started the keto lifestyle, I never really cared for cookies.
It's funny how things have changed since I learned more about healthy lifestyles and avoiding carbs.
I love trying out new recipes and eating so many foods I have never eaten.
Today I am sharing easy keto cookies, and I hope you enjoy them.
If you plan to bake lots of cookies on keto, I have to recommend these SIL-ECO baking mats!
They are amazing!
You don't have to do anything to them; drop them on your cookie sheet and remove them and wash 'em when you're done.
I toss my pans back into the cabinet after baking.
I love them! My cookies NEVER burn!
Keto Cinnamon Butter Cookies Recipe:
These cookies were baked out of desperation.
I hadn't gone grocery shopping in weeks, and I was out of pretty much everything.
When I decided I couldn't eat one more cheese stick, I tried to come up with something sweet to bake.
I only had almond flour on hand, but I would love to try this recipe with coconut flour as well.
I may do that next week and update this post with the results.
Cinnamon Butter Cookies Ingredients:
- 2 cups Almond Meal Flour
- ½ cup salted butter (softened at room temp)
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon Liquid Stevia OR ⅛ teaspoon Stevia Powder OR ½ cup Stevia in the Raw (add carbs for this one)
Low-Carb Cinnamon Butter Cookies Directions:
Preheat oven to 300
Add all ingredients to a mixing bowl and mix until well combined.
Roll into 15 balls and place on a greased cookie sheet or Sil-Eco Mat
Place in the oven and bake for 5 minutes.
Remove and press the dough down with a fork.
Return to oven and cook for 18-20 minutes.
Allow cooling for 5 minutes.
The coolest thing about this cookie is that you can dress it up any way you like.
You could drizzle chocolate ganache on them (I thought about it, but I was too lazy), add some nuts, or even cream cheese icing.
Besides the taste, I love how this cookie crumbles (see what I did there?).
It is so soft and falls apart easily, so you'll want to grab a plate and maybe some coconut milk to go with it.
At first taste, they almost seemed powdered because of their crumbly nature, which I enjoyed.
Like these? You'll LOVE Keto Pumpkin Butter Cookies!
Keto Cinnamon Butter Cookies Recipe
The most popular keto cookie ever made. Read the comments to see how our readers have changed this recipe up and made it their own.
Ingredients
- 2 cups Bob's Almond Meal/Flour
- ½ cup salted butter (softened at room temp)
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon Liquid Stevia OR ⅛ teaspoon Stevia Powder OR ½ cup Stevia in the Raw
Instructions
- Preheat oven to 300
- Add all ingredients to a mixing bowl and mix until well combined.
- Roll into 15 balls and place on a greased cookie sheet.
- Place in the oven and bake for 5 minutes.
- Remove and press dough down with a fork.
- Return to oven and cook for 18-20 minutes.
- Allow to cool for 5 minutes.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 14gTrans Fat: 0gCholesterol: 16mgSodium: 49mgNet Carbohydrates: 1gProtein: 4g
Nutrition Information for Keto Cinnamon Butter Cookies Recipe:
This is for 1 serving (1 cookie)
Calories: 146
Total Fat: 14g
Cholesterol: 16mg
Sodium: 49mg
Potassium: 1mg
Carbohydrates: 3g Dietary Fiber = 2g Net Carbs= 1g
Dietary Fiber 2g
Sugars: 1g (all from natural sources)
Protein: 4g
Note: Remember, if you use a sweetener that adds carbs (Stevia in the Raw or Splenda), you must add that to this nutrition count.
Let me know if you try them.
I would love to hear your thoughts and how you mixed it up!
* We strive to make all recipes according to our dietary standards. Our recipes must meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia in the raw), and Gluten-Free. You can learn more about how we eat and how to figure out the macronutrient amounts you need daily.
Karla says
Just made these and they are delicious! Did not have butter so I used coconut oil, not sure if that's the reason they are crumbly, but great flavor. Thank you for the recipe.
ketosizeme says
I am so glad you enjoyed them! Thanks for stopping by Karla!
Katherine says
My roommate and I just made a batch and they look great! We added a little extra cinnamon (to taste) and a splash more of vanilla extract too. I used the only keto sweetner I had around which was called Swerve, confectioner sugar substitute but we were super happy with our results. Thanks for the great recipe!
Jerry says
Swerve is mostly Erythritol and is a great substitute for sugar. Many people think it doesn't have a bitter after taste that has been reported in Stevia products.
ketosizeme says
Thanks for sharing! I still haven't tried it. I just love Stevia too much. Lol
judith says
It sure doesn't have that after taste I also substituted and these cookies were delicious
Rachelle says
I just made these, and followed the recipe exactly. They fall right apart. I had to eat it in a bowl with a spoon.
Lisa Combs says
This original recipe is really missing two key ingredients that make it hold together and get the texture of a cookie: eggs and baking soda. Add an egg and a teaspoon of baking soda and NOW you have a delicious almond and cinnamon flavored butter cookie with a wonderful texture. People who understand baking ingredients need to create more recipes for the keto diet!
chris says
I made them tonight with regular stevia powder and they came out good a little bitter not sure if its stevia or almond flour or both but it didnt bother me. I they held together fine with one egg. Would like to try with swerve or pyure next time.
Brandi says
Can I use Splenda instead of Stevia?
ketosizeme says
Brandi, I personally never use or recommend Splenda. It is a chemical sugar, and I have found that it causes migraines and bloating. I am very cautious about using any form of sucralose as we are learning more about the dangers the longer it is on the market. I consider Splenda to be the same as Sweet N Low, just with a more deceptive marketing campaign.
Honestly, I have been researching more about all of the sugars I currently use Stevia and Erythritol, because I want to make sure those are the healthiest options for my body. As someone with the BRCA1 cancer gene mutation, I take all carcinogenic food items very seriously. Studies are starting to link the chemical changes made to sugar (like with Splenda) to cancer, but as with everything else, only time will tell.
I would say do your research because living this lifestyle is about more than weight loss, it's about overall health, and we want to make sure that the choices we make today will keep us healthy in the future as well. This is just my opinion, from the research I have done and I am not a doctor or a scientist. If you do decide to research it more, I would love to hear more about what you learn.
Jayme says
But can you answer the question? I would also like to know as I cannot give my child any sweetener that has carbs. So can you use Splenda?
Ava says
I used Splenda and they are way too sweet. Next time I'll put half the Splenda. But they do taste pretty good and mine weren't too crumbly even without an egg! Thanks for the recipe!
Karenf says
Stevia in the raw has less than 1/2 gram carbs per teaspoon--Sucralose does horrible things to me. I am in bed for hours, to days, after consuming if I missed the ingeredient in something I ate. You could probably experiment with it though and share with others who may have the same issue
Juanita says
Splenda has 24 grams of carbs per cup.
Linda Cix says
I use liquid sucralose so there are 0 carbs for this substitution
Nancy says
Try using Just Like Sugar. It's the only natural sweetener that I use. It is the safest and healthiest and has the best taste. 0 carbs
ketosizeme says
Nancy, I've never heard of that one. I'll have to check that out!
Goldiemz says
I totally agree. It's the best option available. We use nothing else.
Debra Odom says
Where do you find the Just like sugar?
Stacey says
Splenda has maltodextrin in it which is very high glycemic so I would not give it to your child.
Natalie says
i think sge answered and said health wise she wouldnt use splenda
Dodie says
Liquid Splenda has *no* carbs. If Splenda/sucralose is what you want, go for the liquid.
Judy says
Hey, I'm a "mutant" too:BRCA2.
Shannon says
Would you say that Erythritol has the same after taste as stevia? I have not used Erythritol before but I see more recipes that call for it. Which do you prefer to bake with?
Patrick says
I can never get pure powdered stevia to work when baking. It's either too much with a terrible aftertaste or to little. I've been using pyure, a stevia/stevia or preferred sugar substitute blend and it has worked pretty well. I guess swerve is similar to it but pyure is 2x as sweet as sugar.
I'll be making these tonight with pure stevia to see if I can get them to turn out.
Teneko says
Hey Patrick,
I just made these for Xmas using 1/2 cup of Swerve. They were just right in the sweetness department. I personally prefer a combo of stevia or preferred sugar substitute and stevia as well, so I will have to check that one out. Haven't heard of that!
Yeah, the problem with pure stevia is that it's not as syrupy sweet as Americans are used to these days. To add to this, MORE stevia is not MORE sweet...it actually is bitter, so trying to increase stevia to make it sweeter actually makes the food taste more bitter instead. Not good. Blending it with a bulky additional sweetener like stevia or preferred sugar substitute or xylitol helps balance it out AND adds bulk without adding filler carbs. I recommend using the stevia drops or a pure powdered stevia. Be careful and read the labels because stevia is so concentrated that many manufacturers add a carby filler to it! Pure stevia will usually have the tiniest measuring scoop ever in it. I buy mine at Trader Joe's.
KElli says
I recently I had a patient of mine report anxiety attacks,his MD recommend no more Splenda.... anxiety stopped. I too would wake at night with sudden anxiety, for years Ives had this. Switched to monk fruit sweetener, No more anxiety! I would avoid artificial sweetener at all costs. Nothing but chemicals. I love the monk fruit taste. It’s 1 g carbs and 1 g sugar alcohols so it’s 0 carbs! Win win!
CO says
Splenda actually has carbs. You'll notice that the first ingredient is maltodextrin, which is a nutritive sugar. That means it can affect blood sugar levels if you eat too much in one serving. I would highly recommend stevia or erythtitol over Splenda because those two are natural and do not affect blood sugar levels.
Juanita says
Steva in the raw bulk has maltodextrin in it, check the label.
Jess says
Of course you can use splenda. Granulated splenda does unfortunately have a small amount of carbs but for myself I use liquid splenda. The conversion rate is much different so be sure to look it up. Also to make the liquid splenda easier to distribute, i would add an egg to this recipe and mix the splenda into it before mixing the egg with everything else. People who are concerned about the health aspects of splenda should really look up the exact process for making it. I have (also my husband is a chemist) and see no proven issues. Everyone is different though so use your own judgement. I know your comment is quite old but obviously some people need to do better research and and offer opinions rather than judgements! :))
CB says
Finally some common sense! Thank you! People just parrot what they've heard around the water cooler and that's almost always negative and alarmist. Chemicals are not automatically bad. Water is a chemical. Apple seeds can kill you. Do the research.
Mary says
These are good but so crumbly. Most fell apart when I pressed them lightly with a fork. Do you think adding an egg would help keep them together?
ketosizeme says
That is a great idea. Yes they fall apart easily! Let me know if it works!
Karon says
I make these all the time but use an egg. It holds them together nicely
ketosizeme says
Karon, That's what another reader was saying as well. I'll have to add a note to the recipe. Thank you!
Karenf says
thanks for sharing that! I will try that when I make these later today
Jen says
So do you use 2 eggs or 1 egg?
ketosizeme says
I only used one egg when I made them this past week and they turned out perfectly!
Allison says
I used 2 eggs, because the dough seemed so dry with only one. They hold together much better than I'm guessing they would with only one egg, and they are delicious!
Susy says
These turned into a flat brown crumble. Not a cookie at all.
ketosizeme says
I'm sorry you didn't like them!
Katherine says
Wow, a crumble, too. I've got to try it. I can imagine eating them with berries and cream (if they crumble)!
Amy says
I added an egg into the mixture very crumbly! The egg helped I'd def add it! We put chopped pecans on top too!!
ketosizeme says
Amy! I think an egg is just what this recipe was missing and the pecans...yum that sounds delicious! Thanks for letting me know.
bree says
I made these for the second tonight and added a little (about 2T cocoa powder). The texture is spot on! I'm still getting used to the bitterness of the stevia, but it may be the brand I use. Thank you for posting his! It's saved me from myself twice! Lol
ketosizeme says
Bree, thanks for letting me know! I can't wait to try them with the cocoa powder. 🙂
Karenf says
I buy my stevia at Trader Joe's and I don't think it is bitter at all -- but, it is more expensive too
Lauren says
They came out perfectly! For only a few ingredients I was pleasantly surprised at how flavorful and delicious they are! My husband is on a keto diet and I can't wait for him to get home and try them :). Thank you! Please post more keto recipes!!
ketosizeme says
Lauren, I'm so glad you enjoyed them. I hope your husband did as well. 🙂
Michaela says
I made these this morning. I did use an egg, and these turned out AMAZINGLY. They were DELICIOUS. They stuck together extremely well, and they were very moist and tasty. Thank you so much for the recipe!
ketosizeme says
Michaela, thank you for checking out my site! I'm so glad you enjoyed them. 🙂
Lindsey says
Hello! I made these yesterday, and they are so good! Such a yummy treat that I don't feel guilty about eating! Upon the recommendation of other comments, I added one egg. I also used xylitol instead of the stevia. They turned out wonderful! Even my husband liked them! (He's not into healthy stuff like I am...he would much prefer to eat a donut!) They still crumble pretty easily, but overall hold together well enough. I just had one from out of the freezer, and it was perfect! Thanks for the recipe 🙂
ketosizeme says
Thank you Linsey! I'm so glad you liked them. 🙂
Karenf says
Xylitol causes gas in some people - me included. Just a heads up in case anyone finds that after trying it and didn't connect it
ketosizeme says
Agreed! My husband found the same thing! He now hates all sugar alcohols!
LC says
Could you use coconut flour?
ketosizeme says
Yes you could. It doesn't take as much coconut flour as it does almond though so I'm not sure what the conversion would be.
Chris says
Usually a third of the almond flour.
Tiffany says
Did you add the butter in while it was softened? Or did you fully melt it? Sometimes that plays a role in the texture, so which do you prefer? Trying these tonight!
ketosizeme says
I made them both ways and they seem to stay together better when the butter is just softened. Adding an egg makes a big difference as well!
Sandy says
FYI, if you check the ingredients in Stevia in the Raw, Maltodextrin, i.e., sugar, is the first ingredient. Swerve might be a better option. It looks like a great recipe, though, and I'm anxious to try it!
ketosizeme says
Thanks, Sandy! I have moved away from Stevia in the Raw and switched to Stevia drops because of this. I do still use it when traveling occassionally but try to avoid it.
Nichole says
How much liquid stevia would you use for this recipe ?
Heather says
How much of the Stevie drops would you use in this?
JC says
How many Stevia drops do you use?
Jenna says
It's usually 2-3 drops per tsp.
Malainie says
Looks good. I would definitely use an egg. Also, I'll use a different sweetener. Stevia in the Raw is made with added maltodextrin, a form of sugar that metabolizes as pure glucose.
ketosizeme says
So true! That's why we moved to Stevia drops because I have yet to find a Stevia powder without added sugar.
Jamie says
Hey there!!! So what would be the amount of stevia drops to use?
Melissa Austin says
The 365 brand Organic Stevia Extract Powder does not contain any added sugar or agave inulin. It only contains: Organic Stevia Extract (Stevia Rebaudiana) (LEAF).
Lori says
NOW brand stevia is just stevia, nothing else. Also I think that Trader Joe's stevia is just stevia.
Brittany says
Truvia is made with Stevia. It has 3 carbs per packet but that's the stevia or preferred sugar substitute which passes through the body, so 0net carbs for those!
Susanne says
Try Pyure. Walmart carries it. It is a combination of stevia and stevia or preferred sugar substitute , 0 carbs, no bitterness, and delicious.
Beth says
I just whipped up a batch but used cream cheese instead of butter. Think this would be a great crust for cheese cake. Going to try this next time.
Chris says
Cheese cake crust can be made with just butter and almond flour but the extra stuff definitely ups the flavor
Kiley says
I use this as a cheesecake crust and it is amazing. I double the recipe and press it into a large springform pan instead of making cookies. Bake it a bit first, then add the cheesecake ingredients.
Sher says
Can u use truvia instead of stevia in the raw? If so how much would u use?
ketosizeme says
You can, Truvia has sugar in it, and I believe it is in larger amounts than Stevia in the Raw. I have moved to Stevia Drops to avoid sugar all together. So just make sure your taking that into account when making the switch!
Ally says
No, Truvia *baking blend* has sugar. Regular Truvia is stevia+stevia or preferred sugar substitute , as is Pyure and Trim Healthy Mama Super Sweet. I use powdered pure stevia extract (one ingredient, zero carbs, no sugar or sugar alcohols) for most of my sweetening needs, and Pyure for recipes like this in which the sweetener needs to have bulk. I used to use liquid stevia drops, but the powdered extract is a much better flavor! I always thought stevia was bitter, but a good-quality pure extract is not.
Shannon says
Where do you find your quality pure extract? Do you recommend any specific brands? I'm trying to find something that will please all members of my family (if possible).
Gayle says
How many stevia drops are you using? I use the liquid NOW brand alcohol-free Better Stevia.
Did you make any other changes using the drops instead?
Brenda says
If you mean "Stevia in the Raw" powdered sweetener, it has maltodextrin as a first ingredient which added one gram carbohydrate per teaspoon. I was very disappointed when I discovered that last year. The formula has been changed now to half that. Which is great but there are still 12 grams of carbohydrate in a half cup of powdered Stevia in the Raw.
Did you figure those carbs into your recipe?
Sarah says
Thanks for the recipe. I made them last week and added 2 eggs. They were delish. I wanted to make them again this week but only had coconut flour. I cut the flour to 1 1/2 cups but it was still too much. I had to add 2 more eggs and another 1/4 cup of butter to get them to hold together. They are in the oven now. Hope they are as yummy as the last batch!
Tiffany says
If you are using stevia drops, could you still make this recipe, but with the drops instead? I have not used Stevia in the raw, just "Organic Stevia" in the powder form and in the liquid drop form. (I found a powder without maltodextrin, but that was by chance! I have two types I just looked at and one DOES have maltodextrin! I never even knew that was a sugar. Me oh my. I'm glad I now know!
Anyway, I have the drops (Love adding a few to a glass of coconut almond milk. Delicious, by the way) but I have never used them in baking because I am unsure about how to use it and with the consistency. I would love to try this recipe, but do not want the maltodextrin. So...thoughts? Just wondering if you have made this with the drops, or if anyone has, or even regular stevia (not in the raw).
Thanks!
Amy says
How many drops of Stevia liquid do you recommend using in place of the powdered Stevia in the Raw? Thanks!
Melissa Austin says
These cookies are absolutely delicious! On the sweet side for us so the only difference we made was to substitute the 8 tbsp stevia in the raw for 6 tbsp Lakanto Classic Monkfruit Sweetener. We have also tried it with 4 tbsp NOW Erythritol and 2 level scoops of 365 Organic Stevia Extract Powder but there was still a significant minty coolness which we found overwhelming.
laurie says
Just made these and they completely fell apart...or, I should say, melted into one big flat pancake. What did I do wrong?
Kristy says
Can I use coconut flour to make these?
JC says
Made these today (kind of). Used 1C coconut flour, 1 egg, 1/4C butter, 1/4C coconut oil, 1/4C stevia or preferred sugar substitute , 1tsp vanilla, 1tsp cinnamon. They were very, very dry and crumbly. I did not enjoy them.
Chris says
One egg to a cup of coconut flour isn't nearly enough. I would have started at 3 or 4 if it's coconut flour and a full cup.
Bev says
I just made these today, also added the egg an extra teaspoon of vanilla extract and a little desiccated coconut. They turned out amazingly well. It's the first biscuit my husband who is a type 2 diabetic has had in 18 months, he was amazed at how good they were! Going to try some cocoa powder next time, thanks so much for a great recipe!
Joanne says
Made these today and have to say they are the best low carb biscuit I've made yet - and soooo easy! I added an egg as others have said to help them bind more.
I'm doing afternoon tea on Sunday so made this in finger biscuits, stabbed with fork after 5 minutes to make them look like traditional shortbread. So while everyone eats sugary shortbread with cream and strawberries I'll have these and not be left out. Great, can't wait!
Jenna Krueger says
These definitely hit the spot for me! I also used an egg and less of the sweetener. They were very satisfying.
Suri says
How many cookies does this recipe makes?
Mama Ivie says
I made these and they are tasty. I really enjoy the cinnamon flavor in these. I used swerve as my sweetener.
Jewelia says
Did you make these with coconut flour? I am allergic to almonds and would love to make them.
ketosizeme says
I haven't tried them with coconut flour. If you read the comments above a lot of people, have tried, and they don't seem to have had much luck. Coconut flour is pretty tricky to bake with, but knowing that I have readers that are allergic to almonds makes me want to give it a shot. I'm heading out on vacation this week, but will try a few different recipes when I get back and let you know what happens!
Maegan says
Use swerve
A chenet says
Do you use 1/2 cup of swerve? How many carbs would that be? I haven't purchased any, and I'm seeing it in soo many L.C. recipes.
Amie says
I made these tonight exactly as the recipe is written. I use cold butter from the fridge, cut in pieces. I tried to mix with my hand mixer, and it would not incorporate together into a "batter" at all. So, I dug in with my hands and just mixed it all together that way, pinching the dry ingredients into the butter. It worked, they turned out fine. I've made other paleo and keto cookies, but these are very nice. I have a silpat and used that, just moved the finished cookies onto my cookie cooling rack while still on the silpat, but mine aren't too crumbly at all.
I will try them with an egg next time, and maybe some choco powder.
mominva says
I tried these with some modifications:
I needed egg whites for a different recipe so I used 2 egg yolks,
increased the vanilla to 1.5 tsp,
used 1+ Tbsp cinnamon (will add even more next time- the nuttiness of the almond meal masked the cinnamon flavor))
and based on comments above used only 1/2 tsp liquid stevia
They held together well; the ones that were pressed thinner came out a bit better.
To mitigate the dryness, I put a dollop of mascarpone on top just before eating.
Lisa says
I made these yesterday and they came out great! I followed the directions except I added a dash of cayenne pepper to boost the cinnamon flavor. I made sure to make plump balls and then carefully put the fork marks so as not to smash the cookies. Crispy bottom, tender and delicate. I will make them again. I've been wanting a cookie!
Edward Kowalski says
No egg?
Sandy says
Thank you for sharing! For the person that can't give their child excess carbs, there is liquid splenda on the market that has zero carbs. Walmart carries it or you can find it under brands like sweetzfree on Amazon.
Veronica says
I made these exactly as the recipe said, using 1/2 cup of Stevia in the Raw and no egg. The flavor is great, but they are way too dry and crumbly. Definitely will use an egg (or two!) next time. I wish you had amended the original post so that I would've known without having to read the comments! Thanks for the recipe anyways!
Heather says
I used a scant 1/8 cup stevia or preferred sugar substitute and a fuzz more cinnamon. They turned out great! Be sure to let them cool all the way as they are quite crumbly until then.
Leah says
We loved them. I added an egg like suggested in the comments.......perfection
Danielle says
Would you suggest melting the butter? I couldn't get it to mix well through the dry ingredients. I added 2 eggs and they still fell apart when I pressed them down. I'm hoping to get these to work, because I REALLY want some cookies to rely on during this no sugar adjustment!!
ketosizeme says
I used room temp butter and only one egg. I just made these again last night and adjusted the recipe to show what I did.
Nina says
Has anyone tried the recipe with Coconut Palm Sugar? It has carbs, but it's still much healthier than sugar I would think?
sct says
Hi, I was about to try this recipe with an egg added and realized that I only have a cup of almond flour on hand. if I make these cookies with one cup of almond flour, one cup of coconut flour, plus the egg, how drastic a change will the carb and calorie count be per cookie? You have a very inspiring collection of recipes and I can't wait to work my way through them. Thanks
Ronalyn says
I made these following your recipe and used a small cookie scoop to make the balls, resulting in 20 cookies. They are so good that I just ate three. I think one of the reasons mine turned out so well (no crumbling) was taking time to mix the ingredients thoroughly and letting the dough sit for about 30 minutes before shaping them into balls. I will definitely be making these again and again.
Marie-noëlle says
Its the second time I do this recipe (they're in the oven right now!) They are wonderful, thank you for this great recipe!!
Liz B says
I have made these several times but today I decided to add Lillys dark chocolate chips and they turned out amazing!!! Thank you for this recipe!
Amber says
I swapped half of the almond flour for coconut flour. This came out horrible. I even add two eggs to help keep it together. It also states 1/8 tsp of stevia. Shouldn't this be 1/8 cup? Kind of a bummer I wasted my almond flour as that stuff isn't cheap. I added more butter and egg and stevia to the rest of the batch and it helped but still not what I was hoping for.
ketosizeme says
Amber, you can't make even swaps when it comes to coconut and almond flour. You can read this to learn more: http://www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/
As far as the Stevia, I use pure powder or liquid Stevia so I use very small amounts because it's so strong.
Amber says
Ok I wasn't aware of that, thank you for the tip. I will try these again with the proper measurements.
Amy Witmer says
Yummy! I used ½ cup of stevia or preferred sugar substitute as my sweetener. I also added 1 to 2 Tablespoons of MCT oil and a dash more cinnamon and vanilla. Cooked first for 5 minutes as directed but with a convention oven, only about 16 minutes after pressing. Awesome!!!
Cricket says
Question: The butter in this recipe - is it softened or melted? Please let me know. Thanks! -- Cricket
Cricket says
Ok -- sorry - I just answered my own question by looking at ALL the comments. Thanks.
Cricket
Sheila says
These turned out so amazing and very easy to make. I did add about 1/4 cup stevia or preferred sugar substitute for a little more sweetness and after the first 5 minutes of baking I sprinkled with a mixture of cinnamon stevia or preferred sugar substitute sugar. Perfect flavor! Thanks
Ashley says
I added a half of sugar free Reese's peanut butter cup on top, omg!!!!!! Thank you for the recipe!!
Beth says
I added 1Tbs Glucomannan powder to the recipe, and they held together beautifully!! not crumbly at all.
The sweetness wasn't quite right for us, however--not sweet enough? I used the liquid Stevia by SkinnyGirl (combo of stevia or preferred sugar substitute and Stevia extract).
Emily says
Sooooo good! I melted down some Lily's chocolate with a little coconut oil and dipped them in there so it coated the bottom in just a thin layer of chocolate on the bottom. Once the chocolate set it really helps to keep them from crumbling so much. And, obviously, adding chocolate makes them absolutely delicious.
Arianna Afshari says
I just made these with 1/2 cup almond flour and 1 1/2 cups hazelnut flour. OH MY GOODNESS...IT WAS SO SO GOOOOOD! I wonder if those who are saying they crumbled didn't wait long enough for them to cool and solidify?
Meg says
Love these a lot. Haven't tried them with coconut flour but definitely will. The first time I made them they were a little too dry without needing a drinking after each bite. But just now making them, they turned out PERFECT! I just just a hair less almond flour then called for and it was great! Thanks so much for this recipe!!
Karen says
Breakfast cookies! So I kept everything the same except for 3 moderations:
1. I substituted the stevia for 1/2 cup Swerve Confectioners powder
2. I added an extra egg (total of 2)
3. I added 1/2 can coconut milk.
I baked them for a straight 25 min. They are TO DIE FOR. Not crumbly at all. Soft, fluffy and no weird fake-sugar aftertaste which I'm very sensitive to. I'm brand new to the keto world, and love real sweets so these cookies are a GODSEND! Thanks for posting your original recipe!!!! Lifesaver!
Karen
Jane says
Very bitter and crumbly. I'll try making them again though! (i used 1/4 cup eriythritol for sweetener)
Ann says
Hey - thanks for the recipe. I accidentally doubled the butter amount & they were actually quite nice - definitely remedied any crumbling effect I see others are complaining about
Ann says
I would also recommend adding more Stevia - much more ! 1/8 of a teaspoon is not making any difference to the taste. Also use unsalted butter
Joni says
How should these these be stored? They came out great btw! 🙂
ketosizeme says
I use Ziploc for everything I normally don't put in the fridge but I know some people freeze them. I'm glad you enjoyed them. 🙂
Jennifer Wiederhold says
I took 2 cookies and put them together with 2 tbsp of extra creamy cool whip for a lower carb ice cream sandwich when my cravings got out of hand. Worked very well!
Eva says
Thank you for this great recipe. As some of the comments mentioned, I decided to bake my cookies with 2 eggs and 1tsp of baking soda. So they want fall apart after baking. The recipe is super delicious. Definitely putting this recipe on my blog http://www.bavariston.com. Thank you so much..... Eva
Tara says
Just made these but added chocolate chips and left out any sweeteners (because I didn't have any), really delicious! Thank you 🙂
Shelby Johnson says
Just made these and I used Swerve instead of the Stevia. They came out delicious! I also rolled some of the dough in a mixture of cinnamon and swerve as a coat. Yummy
Joe says
I tried this recipe today. I made them exactly as direct and then when I forked them flat I spread slivered almonds over the top and baked them the rest of the way. I didn’t have any problems with them falling apart and they were delicious.
Joy says
Excellent. Used the baking soda, as recommended above and won't do it again. Too bitter. But, otherwise, very good.
CM says
These were good. My texture came out very nice, a soft cookie. Instead of butter I used Greek yogurt cream cheese. I added the tsp of baking soda. I'm not a strict keto person, so next time I might add a mashed banana to the dough.
monika says
The reason people are having problems with substituting the almond flour with coconut flour is because they think it's either a 1:1 or ALMOST 1:1 ratio. Coconut is MUCH more absorbent than almond (or ANY) flour - especially when you let it sit out or you bake it.
For this particular recipe, I would probably do about 1/2 cup coconut flour instead of the 2 cups of almond flour.
You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe. So the total amount of eggs for this particular recipe would be three.
Doubling the amount of liquid in the original recipe may also be necessary, but it’s best to add the same amount the recipe calls for first and then add more as needed. If your mixture seems too dry, add more liquid until you get the right consistency, or if your batter is too wet, add more coconut flour one teaspoon at a time until you get the right consistency.
In short, here is your new recipe:
1/2 cup coconut flour
1/2 cup salted butter (softened at room temp)
3 egg2
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp Liquid Stevia OR 1/8 tsp Stevia Powder OR 1/2 cup Stevia in the Raw
Teneko says
Have been making these cookies without egg as the "original" and with 1/2 cup of Swerve for over 3 years now. They always came out as a hearty dense cookie and looked like the original picture above, much like a peanut butter cookie. I used the method of "cutting in" the butter to the dry goods. Butter was always just barely room temperature because I don't plan ahead well.
Today I set the butter out perhaps too far ahead of time. On top of that, I decided for some reason to change up the method to see what happens. I creamed the butter and Swerve together, added the vanilla, then sifted in the rest of the dry goods. Probably watching too many cooking shows and thought I'd get fancy. Well, bad news is that this made the cookies spread out more like a chocolate chip cookie. Instead of beautiful hearty cookies, I have flat slightly overdone crispy critters. Sure, they taste fine, but I have learned my lesson and figured I'd share.
Lesson learned: Don't mess with a good thing, and these cookies ARE a good thing!
-T.
Lori says
Added 1 tsp baking soda and used 1/2 cup lankato granular plus a tsp of pure monk fruit to original recipe. Got 14 large cookies with a #30 cookie scoop. Pressed them down before baking and baked at 330 degrees for 18 minutes. (I’m at a higher altitude.) I also sprinkled a bit of the granulated sugar and cinnamon on top after pressing them down. They did come out a bit flat, so not sure if that was pressing them right away or adding baking soda. Flavor and texture is delicious, not crumbly, very buttery. I’ll make again! (These notes are mostly so I remember what I changed.) Thank you for the recipe!