Keto Cinnamon Roll Cookies
So we all love a good keto cinnamon roll but how about keto
cinnamon roll cookies? These tasty little treats are so easy to
make and the end result is a crispy cookie full of cinnamon roll
flavor with delicious icing.
If you follow a ketogenic diet and are looking for a cripsy cookie
then this is the one for you. You will want to bake up this low carb
cookie recipe. You can have this as a keto breakfast because who
doesn’t love cookies for breakfast. These also make a great keto
dessert or keto snack.
No need to buy store bought low carb keto food when you can
make your own healthy homemade food. This keto cinnamon roll
recipe will have everyone asking you to make them over and over again.
Are you ready to taste the best keto cookies? Hold tight and follow
the step by step instructions to learn how to make keto cookies – keto
cinnamon roll cookies!
You can also check out my Ooey Goey Cinnamon rolls that make a
great keto breakfast or snack.
How To Make Low Carb Keto Cinnamon Roll Cookies
Start by mixing the room temperature butter and cream cheese together
with the erythritol until all is well combined
Add the egg in and mix well
Add the dry ingredients and fold it in with a spatula; set aside
In a separate bowl, mix the cinnamon and the erythritol; set aside;
Add the dough in between two layers of cling wrap and roll it out
Once rolled, cut a square and sprinkle the cinnamon mixture evenly
Carefully roll the dough up with the help of the cling foil on the bottom
and freeze for 30 min;
Preheat oven at 160C/320F;
Remove the dough from the freezer and with the help of a sharp knife,
cut slices of cookies;
Bake at 160 C/320 F for 10 minutes or until golden on the edges
In the meanwhile, prepare the icing by mixing the powdered erythritol
with the milk;
Remove cookies from the oven and allow to cool completely;
Drizzle the icing on top and serve immediately.
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Keto Cinnamon Roll Cookies
Ingredients
For the cookie dough:
- 125 grams butter, room temperature
- 35 grams erythritol
- 2 tbsp cream cheese, room temperature
- 2 eggs, room temperature
- 2 cups coconut flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
For the filling:
- 1 tbsp cinnamon
- 1 tbsp erythritol
For the icing:
- 50 grams erythritol, powder
- 3 tsp almond milk
Instructions
- Start by mixing the room temperature butter and cream cheese together with the erythritol until all is well combined (photo 2);
- Add the egg in and mix well (photo 3);
- Add the dry ingredients and fold it in with a spatula (photo 4); set aside
- In a separate bowl, mix the cinnamon and the erythritol (photo 6, 7); set aside;
- Add the dough in between two layers of cling wrap and roll it out (photo 8);
- Once rolled, cut a square and sprinkle the cinnamon mixture evenly (photo 9);
- Carefully roll the dough up with the help of the cling foil on the bottom and freeze for 30 min;
- Preheat oven at 160C/320F;
- Remove the dough from the freezer and with the help of a sharp knife, cut slices of cookies (photo 10);
- Bake at 160 C/320 F for 10 minutes or until golden on the edges;
- In the meanwhile, prepare the icing by mixing the powdered erythritol with the milk;
- Remove cookies from the oven and allow to cool completely;
- Drizzle the icing on top and serve immediately.
Recipe Notes
Serves: 24
Prep Time: 15’
Cooking Time: 10’
Additional Time: 30’
Keto Cinnamon Roll Cookies
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