Our recipe for Keto Cinnamon Shortbread Cookies makes buttery cookies with a cinnamon swirl. Perfect for low-carb, diabetic, gluten-free, and keto diets
Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
Add vanilla extract and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
Turn dough out onto a piece of parchment. Shape dough into a rectangle.
Cover dough with a second piece of parchment. Roll out into a rectangle about 3/8" thick. (Mine turned out a little more like a circle.) Refrigerate (in the parchment paper) about 30 minutes, or until dough is stiff, but can be rolled. (If it gets too stiff, you can let it sit on the counter to soften slightly before rolling)
While dough is chilling, create the filling by whisking together the granulated stevia/erythritol blend and the cinnamon.
Remove the top sheet of parchment. Sprinkle the cinnamon mixture evenly over the top of the dough.
Starting at one end, gently roll up the dough. It's easiest if you lift the edge of the dough using the parchment paper, rather than trying to lift the edge of the dough itself. When finished, press the edge to seal. Wrap up the dough and refrigerate until firm, about 1-2 hours.
Preheat oven to 375º Fahrenheit. Line a baking sheet with parchment paper. Using a serrated knife, cut the dough crosswise to form 12 equal sized cookies.
Place cookies on the prepared cookie sheet, making sure there is at least and inch between them.
Bake cookies for 9-11 minutes or until edges begin to brown and tops are golden. (Cookies will not spring back when touched) Allow cookies to cool on the tray for 4-5 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely.
Sprinkle with powdered sweetener, if desired.
*Many substitutes won't work for this recipe.
Serving size:1 cookie