Easy Keto Cinnabon Style Cookies

Easy Keto Cinnabon Style Cookies

Easy Keto Cinnabon Style Cookies

This recipe is designed to teach everyone how to make easy keto Cinnabon style cookies.
5 from 1 vote
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 24 cookies


  • 3/4 cup room temperature butter, softened
  • 66 grams brown sugar sweetener, adjust to taste (1/3 cup) I use brown monkfruit sweetener
  • 25 grams granulated sweetener, adjust (2 TBS) I use granulated monkfruit sweetener
  • 2 large room temperature eggs
  • 1 tsp vanilla extract, adjust to taste
  • 5 grams baking powder (1 tsp)
  • 1 tsp ground cinnamon
  • 84 grams coconut flour (3/4 cup) more if needed
  • 1 grams xanthan gum, or psyllium husk powder (1/4 tsp) for flexibility


  • 1/4 cup butter
  • 100 grams brown sugar sweetener (1/2 cup)
  • 2 tsp ground cinnamon

Optional Glaze

  • 63 grams powdered sweetener (1/2 cup) I use powdered monkfruit/allulose blend
  • 1 tsp vanilla extract
  • 1 TBS milk of choice


  • Preheat oven to 375 degrees, Line a large baking sheet with parchment paper. Set aside. Place the butter, brown sweetener and granulated sweetener into a large mixer bowl. Beat on medium 1 minute or until smooth. Beat in the eggs until fully combined. Scrape down the sides of the bowl as needed.
  • Add the vanilla, baking powder, cinnamon, coconut flour, and xanthan gum. Beat on medium until fully combined and a smooth dough forms. Test dough to make sure the right texture. If sticking to fingers add small amounts of coconut flour until no longer sticky and holds its shape. (I added 1 more TBS of flour)
  • Form dough into smooth ball. Line a clean worksurface with parchment paper and place the dough onto the paper. Place another piece of parchment paper over the top of the dough. Press or roll the dough out to a 9 inch by 13 inch rectangle. Set aside. Place the filling ingredients into a microwave safe bowl.
  • Microwave on high 30 seconds or just until the butter is completely melted. Use fork and stir until fully combined. Spread filling evenly over the dough. Leave empty space around the edges to easy seal. Grasp the paper under the dough. Start at the wide side of the dough closest to you.
  • Use the paper as a guide and roll the dough up into a tight long spiral log. Keep dough smooth and tight at all times. Keep paper attached to the log. Wrap the paper covered log in plastic wrap. Place in the freezer for 20 minutes to firm up for easy slicing.
  • Remove the log from the freezer. Slice the log into slices about 1/2 inch to 1 inch thick or desired size. Place the slices onto the prepared baking sheet. Press the slices into flat circles to seal the layers. Keep space between the cookies for even cooking.
  • Place in the preheated oven. Bake at 375 degrees for 8 to 10 minutes or until golden. Remove from the oven and allow to cool on the pan at least 10 minutes to firm up. Transfer the cookies to a wire rack and allow to cool completely.

Optional Glaze

  • Place the glaze ingredients into a small bowl. Use a fork and stir until fully combined and smooth. Place parchment paper under the cooling racks with the cookies on them. Drizzle desired amount of glaze over cookies. Let sit 10 to 15 minutes for glaze to firm up.

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