Keto Cinnamon Swirl Cookies
20161022:
Today Ada and I made low carb cinnamon rolls using a recipe I found online.
Ingredients (20 cookies):*
Dry, Part 1: 3 cups almond flour; 1/2 cup powdered Erythritol; 2 tsp baking powder; 1/4 tsp (Himalayan) salt
Wet: 1 large egg; 2 tbsp butter
Dry, Part 2: 3 tbsp cinnamon
*I've omitted any alternative ingredients.
Steps We Took:
With only half as much almond flour as required by the recipe, we cut the recipe in half.
1) Mixed all the dry (Part 1) ingredients. While the recipe called for powdered Erythritol, we only had granulated Erythritol and used that instead.
2) Mixed in the egg and butter with my hands. I'm not sure why the recipe instructions required using my hands, but I enjoyed it.
3) Separated the dough into two halves and mixed cinnamon in to just one of the halves. At some point during this I added water to the dough because it seemed dry, but I probably added too much water.
4a) Placed both in a bowl, covered the dough with a plastic wrap, and placed the bowl in the fridge for 30 minutes.
Preheated the oven to 140 C / 280 F
4b) After waiting, we placed the plain dough straight onto a cutting board and rolled it flat; we did the same with the cinnamon dough.
Since the original recipe called for 12 x 8 inch rectangles that were 1/4 inch thick, we flattened our two pieces of dough out to 6 x 8 inch rectangles. When we encountered sticking, we threw some (regular) flour underneath. In hindsight, we should have put them onto some plastic wrap (as specified by the original instructions).
5) Since our cinnamon dough was larger, we put it on the bottom (on top of plastic wrap) and the plain dough on top of the cinnamon dough.
6) Rolled the dough so that after finishing we had a six-inch long roll (the original recipe would produce a 12-inch long roll). I didn't understand how to use the plastic wrap to produce a tight roll, so Ada showed me and I finished the process; switch between using the plastic wrap to roll the dough and press down on it. We then cut the cookies into pieces, and despite cutting the recipe in half, we somehow ended up with 17 slices.
8) We transferred them onto aluminum foil and then put the pan into the oven. The instructions call for 25-30 minutes or until lightly browned; we might have had them in the oven for up to forty minutes.
Thoughts:
After the cookies cooled, we tried some and they were crisp and tasty; I loved them.
[20161223]
Keto Cinnamon Swirl Cookies
Relevant Links:
Keto Cinnamon Swirl Cookies recipe
Nutrition Calculation for the Original Recipe:
Today Ada and I made low carb cinnamon rolls using a recipe I found online.
Ingredients (20 cookies):*
Dry, Part 1: 3 cups almond flour; 1/2 cup powdered Erythritol; 2 tsp baking powder; 1/4 tsp (Himalayan) salt
Wet: 1 large egg; 2 tbsp butter
Dry, Part 2: 3 tbsp cinnamon
*I've omitted any alternative ingredients.
 |
| Dry, Part 1 |
Steps We Took:
With only half as much almond flour as required by the recipe, we cut the recipe in half.
1) Mixed all the dry (Part 1) ingredients. While the recipe called for powdered Erythritol, we only had granulated Erythritol and used that instead.
2) Mixed in the egg and butter with my hands. I'm not sure why the recipe instructions required using my hands, but I enjoyed it.
 |
| The plain and cinnamon dough |
3) Separated the dough into two halves and mixed cinnamon in to just one of the halves. At some point during this I added water to the dough because it seemed dry, but I probably added too much water.
4a) Placed both in a bowl, covered the dough with a plastic wrap, and placed the bowl in the fridge for 30 minutes.
Preheated the oven to 140 C / 280 F
4b) After waiting, we placed the plain dough straight onto a cutting board and rolled it flat; we did the same with the cinnamon dough.
 |
| The plain dough on top of the cinnamon dough and the cinnamon dough on top of the plastic wrap |
Since the original recipe called for 12 x 8 inch rectangles that were 1/4 inch thick, we flattened our two pieces of dough out to 6 x 8 inch rectangles. When we encountered sticking, we threw some (regular) flour underneath. In hindsight, we should have put them onto some plastic wrap (as specified by the original instructions).
5) Since our cinnamon dough was larger, we put it on the bottom (on top of plastic wrap) and the plain dough on top of the cinnamon dough.
 |
| Rolling the two doughs together |
6) Rolled the dough so that after finishing we had a six-inch long roll (the original recipe would produce a 12-inch long roll). I didn't understand how to use the plastic wrap to produce a tight roll, so Ada showed me and I finished the process; switch between using the plastic wrap to roll the dough and press down on it. We then cut the cookies into pieces, and despite cutting the recipe in half, we somehow ended up with 17 slices.
 |
| Ready to place in the oven! |
8) We transferred them onto aluminum foil and then put the pan into the oven. The instructions call for 25-30 minutes or until lightly browned; we might have had them in the oven for up to forty minutes.
Thoughts:
After the cookies cooled, we tried some and they were crisp and tasty; I loved them.
[20161223]
Keto Cinnamon Swirl Cookies
 |
| All done! |
Relevant Links:
Keto Cinnamon Swirl Cookies recipe
Nutrition Calculation for the Original Recipe:
| Ingedient | Calories | Carbs | Fat | Protein | Fiber |
|---|---|---|---|---|---|
| Egg, 1 large | 72 | 0 | 5 | 6 | 0 |
| Cinnamon, 2 tbsp | 35 | 11 | 0 | 1 | 7 |
| Salt, 0.25 tsp | 0 | 0 | 0 | 0 | 0 |
| Baking Powder, 2 tsp | 5 | 3 | 0 | 0 | 0 |
| Earth Balance, 2 tbsp | 200 | 0 | 22 | 0 | 0 |
| Erythritol, 96 grams | 19 | 5 | 0 | 0 | 0 |
| Baker Josef's Blanched Almond Flour, 3 cup | 2040 | 60 | 180 | 72 | 36 |
| Total (20 Cookies) | 2372 | 79 | 207 | 79 | 43 |
| Total (1 Cookie) | 120 | 4 | 10 | 4 | 2 |
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