Cinnamon Bun Cookies [Keto, paleo, low-carb, sugar-free]

These cookies will nix those sweet cravings without any added sugar or refined carbohydrates!

I have been testing these babies for over 3 weeks now & have finally perfected them! They actually started out as muffins & were delicious, but didn’t rise the way I wanted them to. When I tried them as cookies I was pleasantly surprised! So technically these can be made as muffins or doughnuts but I find them best as cookies! But really, they taste great whatever method you choose to follow!

I used Ancient Nutrition’s vanilla bone broth protein in these & loved the final product! Bone broth protein is very healing for the gut & it’s a great dairy-free option for those who can’t tolerate whey protein! I talk about my favourite protein powders in this post if you’re interested!

I used Lakanto’s golden sweetener in this recipe to keep things sugar-free. However, you can use your preferred sweetener of choice!

I topped these with my sugar-free cream cheese icing which you can find here! I also have a vegan sugar-free cream cheese icing which I will link here!

Let’s get into the recipe! Make sure to tag me on Instagram in your re-creations so I can share them over on my stories too! It makes my day when I see you guys have made one of my recipes!

Print Recipe

Cinnamon Bun Cookies [Keto, paleo, low-carb, sugar-free]

These cookies will nix those sweet cravings without any added sugar or refined carbohydrates!

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

Cookies

Ingredients

• 1/4 cup Grass-Fed Butter You could try subbing coconut oil, or avocado oil in place of this but I haven't tried that myself
• 1/2 cup + 2 tbsp Golden Lakanto Sweetener Or your preferred sweetener of choice
• 1 tsp Vanilla extract
• 1 tsp Baking soda
• 1 tsp Apple cider vinegar or lemon juice
• 1/4 tsp Pink or Celtic Sea Salt
• 2 cups Almond flour
• 1 tbsp Cinnamon
• 1 Egg You can try subbing this with a flax egg for a vegan option, but I haven't tried this
• 1/4 cup Milk of choice I used unsweetened cashew milk
• 2 tbsp Ground flax
• 2/3 cup Vanilla Protein Powder The one I used is linked above

Prep Time 10 Minutes Cook Time 10 Minutes Servings Cookies Ingredients 1/4 cup Grass-Fed Butter You could try subbing coconut oil, or avocado oil in place of this but I haven't tried that myself 1/2 cup + 2 tbsp Golden Lakanto Sweetener Or your preferred sweetener of choice 1 tsp Vanilla extract 1 tsp Baking soda 1 tsp Apple cider vinegar or lemon juice 1/4 tsp Pink or Celtic Sea Salt 2 cups Almond flour 1 tbsp Cinnamon 1 Egg You can try subbing this with a flax egg for a vegan option, but I haven't tried this 1/4 cup Milk of choice I used unsweetened cashew milk 2 tbsp Ground flax 2/3 cup Vanilla Protein Powder The one I used is linked above

Instructions

1. Preheat the oven to 350 C. Line a baking tray with parchment paper & set aside.
2. In a mixing bowl or stand mixer add the ingredients. You can mix by hand or using a stand mixer.
3. Once well mixed together & a dough forms, scoop spoonfuls of the batter on to your prepared baking tray. Place in the oven for 10-12 minutes until they have fluffed up & are slightly browning on the tops. I like to take my cookies out when they are slightly under-baked & let them cool on the pan. This gives them a super soft & chewy consistency.
4. Let cool & then top with sugar-free cream cheese icing or my vegan sugar-free cream cheese icing both linked above. Enjoy!