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Keto Cinnamon Cookies

These keto cinnamon ‘snickerdoodle’ cookies have a soft, chewy texture which are reminiscent of your favorite childhood soft-baked cookies.

Who said keto couldn’t taste SWEET?! These keto cinnamon cookies are made using our BochaSweet POWDERED sweetener and grass-fed Collagen Peptides. These cookies are gluten free and made with a combination of gluten free flours. Almond and coconut flour.

To create a soft baked texture, our BochaSweet Collagen Peptides were added in to not only enhance the chewy texture, but to also add a boost in protein. Serve your keto cinnamon cookies with a glass of milk or a nut milk, such as almond milk, for a perfectly healthy snack.

So, go ahead and give these keto cinnamon cookies a try!

Keto Cinnamon Cookies

Keto Cinnamon Cookies


  • 1 1/4 cup almond flour
  • 1/2 cup Collagen Peptides
  • 1/4 cup coconut flour
  • 1 cup Powdered BochaSweet
  • 2 egg whites
  • 1 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum


    1. Prepare baking sheet with parchment paper. Pre-heat oven to 350F.
    2. Add dry ingredients to a large bowl or a mixer and stir until well combined with a whisk.
    3. Fold in the wet ingredients and mix with a spatula until a cookie dough consistency forms. Layer prepared baking sheet with 20 evenly shaped cookies using a scoop.
    4. Bake for 12 minutes or until golden brown.
    5. Allow cookies to cool completely, around 30 minutes. Enjoy served with milk (or almond milk).

Serves: 20-24 cookies


  • Calories: 110
  • Carbs: 8g
  • Protein: 5g
  • Fat: 8g
  • Saturated Fat: 4.5g
  • Cholesterol: 5mg
  • Sodium: 110mg
  • Potassium: 110mg
  • Fiber: 2g
  • Sugar: <1g
  • Calcium: 20mg
  • Iron: 1.1mg

Keywords: keto cinnamon cookie recipe

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