Ok, not REAL sugar, but close enough! :)

These were a quick recipe that I really didn’t think would turn out well, but they were surprisingly good! This recipe lends itself well to a really nice modification – the substitution of part of the granular sweetener for liquid sucralose. Saves on a bunch of carbs, and tastes just as good! You can include protein powder for a more cake like cookie, or use only almond flour for a more dense one.


Krys’ Low Carb Cinnamon Sugar Cookies


  • 1 cup almond flour (if not using protein powder, 1.5 cups)
  • 1/2 unflavored protein powder (optional)
  • 1/2 cup granular sweetener (I used Ideal. If not using liquid sucralose, increase to 1 cup)
  • Equivalent to 1/2 cup sweetener of liquid sucralose (I used EZ Sweetz – 24 drops)
  • 1 stick of butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1.5 teaspoons baking powder
  • 1 large egg
  • (optional) 3 additional tablespoons granular sweetener and 1 teaspoon cinnamon to roll cookies in


Take room temperature butter and cream with the 1/2 cup of granular sweetener and liquid sucralose. Once thoroughly combined, add in the egg and vanilla and continue to mix.

In a large bowl, sift together the almond flour, protein powder (if using), baking powder, and cinnamon. Once thoroughly combined, add your dry ingredients into the butter mixture and blend until a dough is formed.

Place your dough in the fridge for about an hour to firm up. Once set up, roll into 12 even sized balls (roughly tablespoon sized scoops). If desired, that the additional 3 tablespoons of granular sweetener and 1 teaspoon of cinnamon and combine in a small bowl. Roll each ball in the cinnamon sugar mixture.

On a greased or parchment lined cookie sheet, arrange the cookies leaving space for them to spread. Press each ball down into a flattened  disc. Bake on 350 for 10 minutes, or until edges begin to slightly brown.

Nutritional information (12 servings) – using liquid sucralose, protein powder, and topping

  • Carbs: 2.2 g
  • Protein: 5 g
  • Fat: 12.7 g
  • Calories: 138

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