Keto with Kimberly

This recipe makes 24 cookies. One cookie is one serving: 108 calories, 1.75 net carbs, 11 grams of fat, 3.5 grams of protein.

Ingredients:

2 cups of almond flour

1/4 cup of coconut flour

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of Xanthan Gum

1/2 tsp. of salt

1/2 cup of butter, softened

1 cup granulated sweetener (I use Swerve Granulated)

1 large egg

1/2 cup of sour cream

1 tsp. of pure vanilla extract or Jordan’s Naturally Sweetened Vanilla Bean Skinny Syrup

Optional: 1 tsp. of Jordan’s Cinnamon Dolce Naturally Sweetened Skinny Syrup. I used it to ramp up the cinnamon flavor a bit, and it worked! Love it!

Affiliate link and customer code for Skinny Syrups: https://bit.ly/3GmHDTP Code: KIMGASURAS08

Ingredients for the Cinnamon Coating

1/4 cup of granular sweetener (I used Swerve Granular)

1 Tbsp. of ground cinnamon

Directions:

 Combine the almond and coconut flour with the baking powder, baking soda, xanthan gum, and salt in a medium bowl, then set it aside.

Mix the butter and granular sweetener together with an electric mixer until they are well combined, then add in the egg, sour cream, and pure vanilla extract (Or Jordan’s vanilla bean Skinny Syrup.) Optional: I add 1 tsp. of Jordan’s Cinnamon Dolce Naturally Sweetened Skinny Syrup.

Turn your mixer down to a lower speed, then slowly add in the dry ingredients until they are all combined well.

You can wrap your dough in plastic wrap or put it in a container with a lid (my mixing bowls have lids, very cool). Then you can put your dough in the fridge so it can chill overnight. You can make these cookies without chilling overnight, but the dough is easier to work with after chilling overnight.

The next day (or the next step), combine the granular sweetener and ground cinnamon together with a spoon or whisk to create the cinnamon coating for your cookies.

Preheat your oven to 350°F and line a cookie sheet with parchment paper or spray it with cooking spray.

Use your hands to roll out tablespoons of the dough to form small balls, then roll them in the sweetener and cinnamon coating. Press slightly onto a cookie sheet lined with parchment paper.

Place your cookies in the oven for about 8 to 10 minutes, then remove them from the oven. Let your cookies cool for at least five minutes on the cookie sheet before moving them to a plate or cooling rack. Let them cool down completely.

My granddaughter, Chesley, who is a very picky eater, loves these cookies!

You can then serve friends and family and even add a dollop of keto whipped topping or keto ice cream. Enjoy!