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Keto Cinnamon Butter Cookies Recipe

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This Keto Cinnamon Butter Cookies Recipe is the most popular keto recipe I have ever shared!

Keto Cinnamon Butter Cookies Recipe - Great recipe for the holidays. With only 2 net carbs these cookies are perfect for a low carb high fat diet. 14g fat.

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
  • 1/2 cup salted butter (softened at room temp)
  • 1 egg
  • 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 (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!

Yield: 15 Cookies

Keto Cinnamon Butter Cookies Recipe

Keto Cinnamon Butter Cookies on a red plate

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.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes


  • 2 cups Bob's Almond Meal/Flour
  • 1/2 cup salted butter (softened at room temp)
  • 1 egg
  • 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


  1. Preheat oven to 300
  2. Add all ingredients to a mixing bowl and mix until well combined.
  3. Roll into 15 balls and place on a greased cookie sheet.
  4. Place in the oven and bake for 5 minutes.
  5. Remove and press dough down with a fork.
  6. Return to oven and cook for 18-20 minutes.
  7. Allow to cool for 5 minutes.

Nutrition Information:



Serving Size:


Amount 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.


Monday 11th of May 2020

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!


Thursday 23rd of January 2020

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.


Saturday 14th of April 2018

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


Sunday 8th of April 2018

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.


Friday 9th of March 2018

Excellent. Used the baking soda, as recommended above and won't do it again. Too bitter. But, otherwise, very good.

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