Keto Brown Butter Cinnamon Cookies

Yield: About 40 cookies

Keto Brown Butter Cinnamon Cookies

These cookies have such a pillowy soft texture.


For the Cookies
  • 10 tablespoons butter
  • 2 1/2 cup almond flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup erythritol (Used Swerve brand; if you want them to be sweeter, add more)
  • 1/4 cup lightly packed Sukrin Gold (a brown sugar substitute made with erythritol)
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Brown Butter Icing
  • 1 cup confectioner erythritol (Used Swerve brand; if you can't find confectioner, put your granular erythritol in a food processor to make it more powdery)
  • 4 tablespoons brown butter (brown your butter in sauce pan over medium heat for 6-8 minutes)
  • I teaspoon vanilla extract
  • 1 tablespoon almond milk


For the Cookies
  1. Cook butter in sauce pan over medium heat for 6-8 minutes or until it turns brown and takes on a nutty scent.
  2. Mix flour, xanthan gum, baking powder, cinnamon, and salt in medium bowl. Beat sugars, eggs, and vanilla extract in another larger bowl. Pour in brown butter. Beat for a minute. Next, pour in flour mixture and beat until combined.
  3. Roll dough into 1.5" balls and set on parchment lined baking sheet. Refrigerate for 30 minutes.
  4. Heat oven to 350. Bake cookies for 12-16 minutes or until light brown on the bottoms of the cookies. Make icing.
For the Brown Butter Icing
  1. Beat together confectioner erythritol, brown butter, and vanilla extract. Slowly add in almond milk one teaspoon at a time. Use a little less or more almond milk until you get a good consistency where you can dip your cookies in. Not too runny, not too thick.
  2. Dip cooled cookies into icing. Allow icing to harden. Enjoy!


0.89 carbs per cookie
Created using The Recipes Generator
Sweets & TreatsKarissa Long