To prepare keto cinnamon cookies, you will need the following ingredients:
Mix all the dry ingredients except for the cinnamon: almond flour (300 g), powdered erythritol (80 g), baking powder (2 tsp), and salt (1/4 tsp). Thoroughly combine them in a deep bowl.
Next, add the egg (1 large) and melted butter (28 g) to the mixture. Mix all the ingredients by hand until a uniform dough forms.
Now divide the dough into two equal parts. In one part, add cinnamon (2-3 tbsp) and mix by hand to evenly distribute the cinnamon. Leave the second part without any additions.
Place both parts of the dough in one bowl and cover them with plastic wrap. Refrigerate for 30 minutes. After this time, preheat the oven to 140 °C.
Place the plain dough between two sheets of parchment paper or plastic wrap. Roll it out to the desired thickness.
Place the cinnamon dough on parchment paper or a silicone mat and roll it out to a similar shape. Then carefully lift the parchment paper and place the cinnamon dough on top of the plain dough.
Roll both doughs tightly, folding the edges. Using a sharp knife, cut the cookies into pieces about 1 cm in size. Wipe the knife as needed to prevent sticking and tearing the dough.
To ensure an equal amount of cookies, you can cut the dough into quarters and then divide each quarter into 5 pieces.
Carefully shape the cookies and then place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until they are golden brown.
