American · Dessert
Cinnamon Sugar Cookies
A low-carb twist on the classic cinnamon sugar cookie, built on an almond flour and butter base and sweetened entirely with allulose so the sugar snap and warm spice coating come through without the carb load of a traditional dough.
$1
10 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
285Calories
6.9gProtein
26.4gFat
18.7gCarbs
1.2gSugar
3.7gFiber
392mgSodium
84mgChol
8.7gSat Fat
218mgPotassium
102mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
11gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Whole Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, cream the softened butter with 16g allulose until smooth and pale.
3
Beat in the egg yolk and vanilla extract until fully combined.
4
In a separate bowl, whisk the almond flour, baking powder, salt, and 2g cinnamon together, then fold into the wet mixture until a soft dough forms.
5
Divide the dough into 2 equal portions and roll each into a ball.
6
Mix the remaining 6g allulose with 1g cinnamon on a small plate, then roll each dough ball through the mixture to coat evenly.
7
Place the balls on the lined sheet, flatten slightly with your palm to about 1.5cm thickness, and space well apart.
8
Bake for 11-13 minutes until the edges are just turning golden and the centres look set.
9
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g blanched, fine almond flour
- 28g28g softened butter
- 5/85/8 egg yolks (10g)
- 16g16g allulose
- 2g2g baking powder
- 2g2g vanilla extract
- 1g1g salt
- 2g2g cinnamon ground
- 6g6g mixed with cinnamon for coating allulose
- 1g1g for coating cinnamon ground
