This recipe for cinnamon cookies is not only very easy, but it is also keto and flourless, thanks to the fact that they are prepared with crushed almonds and xylitol. It is an excellent adaptation of the Greek kourabides (also known as kurabie in Türkiye), baked with almonds and cinnamon, and specially popular in Winter.
Ingredients:
125 g of crushed almonds
1 egg
50 g of xylitol
1 heaped teaspoon of cinnamon
A little vanilla powder, to taste
A pinch of salt
This recipe is very useful for those who follow a ketogenic diet, sinces it uses almonds instead of flour and xylitol instead of sugar. This makes the cookies keto and flourless.
The procedure is very simple and baking the cookies takes only 15 minutes.
Start by preheating the oven to 180 degrees. Grind the almonds until a very fine consistency is achieved. Mix with the xylitol, cinnamon and vanilla powder, egg and a pinch of salt, until having a paste in which the ingredients have been completely integrated.
Place baking paper on a metal tray. Use a spoon to take a little mixture and form each cookie on the paper, taking care to leave enough space between each one, so that they do not stick.
Bake for about 15 minutes.
Tips and tricks:
- The indicated proportions make about 6 cookies of approx. 30 gr. each one. Adjust the quantities if we want to obtain more units.
- Use a medium egg, which weighs around 53 grams, in order to get a perfect result with the proportion of the other ingredients.
- Grind the almonds obtaining a very fine texture, similar to flour, but always taking care not to overdo it, since at a certain point the almonds begin to release their oil.
- Cookies normally contain butter, an ingredient that is not necessary in this recipe, since almonds have a high fatty component. This somewhat compensates for the greater caloric intake that nuts provide compared to flour.
