👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2
In a large bowl, cream together the softened butter, cream cheese, and 1/2 cup powdered erythritol using an electric mixer until light and fluffy (about 2-3 minutes).
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3
Beat in the egg yolk and vanilla extract until just combined.
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4
In a separate medium bowl, whisk together the almond flour, cream of tartar, baking powder, xanthan gum, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft. If too sticky, chill for 15-20 minutes.
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6
In a small shallow bowl, combine the remaining 3 tbsp powdered erythritol and 1 tbsp ground cinnamon for the coating.
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7
Scoop rounded tablespoons of dough and roll into smooth balls. Roll each dough ball generously in the cinnamon-sugar mixture until fully coated.
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8
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
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9
Bake for 10-14 minutes, or until the edges are lightly golden and the centers are just set. They will firm up as they cool.
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10
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
Ensure butter and cream cheese are at room temperature for a smooth dough. For best results, use superfine blanched almond flour. Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Dough can be frozen for later baking.
🥗 Nutrition (per serving)
Calories
110 kcal
Protein
3g
Total Fat
10g
Saturated Fat
5g
Carbs
2g
Fiber
1g
Sugar
0g
Sodium
100mg
Cholesterol
25mg
