Low-Carb Almond Cinnamon Butter Cookies Recipe
My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!
These low-carb, almond-flour and butter shortbread cookies are quick and easy to make--a perfect, crispy treat without the guilt of high carbs.
I made these cookies using Splenda granulated because that's what I had. The cookies are good, but the Splenda leaves an aftertaste. Strangely enough, after spending a few days in the fridge, the aftertaste was almost gone. I have since discovered, when comparing Swerve (Erythritol) to Splenda (Sucralose), that Splenda is about 30% sweeter. So next time I bake these cookies with Splenda, I will use about 30% less. That might help with the aftertaste. Because it wasn't specified, I used unsalted butter. Next time I'm going to try it with sated butter to see how that affects the flavor. Also, I thought that 12.7 grams of carbs per cookie listed in the nutrition info was very high, so I did the research and crunched the numbers. With Swerve there are 2.1 g of carbs per cookie. With Splenda granulated, there are 3.1 g of carbs. That makes more sense.
I made these exactly as directed. I used Splenda no calorie artificial sweetener (the one that you use the equivalent amount to real sugar). If you like your cookies sweet, I suggest you use more than 1/2 cup. I don’t like things real sweet & I thought these were perfect. I did cook these for the minimal time & I made them slightly bigger than 1” because I like cookies really soft. Spray your fork with cooking spray before crisscrossing on cookies to avoid sticking. The only thing I might try next time would be to add a little almond extract. Overall, my husband & I both liked them very much. Which says a lot since he never eats or drinks anything with artificial sweetener in it!!
These cookies are quick and easy. They came out great, and have a light nutty cinnamon flavor! You can make them in any shape you want. I made little hearts. Shape them 1/2" to 3/4" thick for chewy cookie, or shape dough to about 1/4" thick for a crumbly cookie. I'm going to use these cookies as a crust next time I make keto cheesecake. YUM!
I made these as written. The sweetener I used was Organic Stevia Blend...a combination of Stevia and Erithrytol, the best sugars for a keto diet. These are very good after a night in the fridge. Straight out of the oven or even cooled to room temperature doesn't seem to allow the flavors to come through. Also, the texture becomes more ' cookie-like' after refrigerating. I will make these again when following a keto diet. Husband, who is NOT on keto diet, seems to like them too... he ate almost all my cookies.
Lowered 1/2 cup of sugar to 1/4 cup and added a dash of salt! Used slivered almonds on top! Great recipe!
Using sugar alternatives or all natural sweeteners like honey, these cookies kick sugar to the curb. Here you'll find 13 sugar-free cookie recipes that are actually worth baking.