Craving a sweet, nostalgic treat without straying from your keto lifestyle? These cinnamon toast cookies offer the perfect balance of warmth, sweetness, and crunch while keeping carbs in check.
Whether you’re looking for a simple dessert, a holiday favorite, or an afternoon snack, this recipe delivers all the comfort of cinnamon toast in a cookie form.
A Keto-Friendly Cookie That Tastes Like a Classic
Traditional cinnamon toast is a childhood favorite, but it’s loaded with sugar and carbs. This version takes all the flavors you love—cinnamon, butter, and a hint of vanilla—and transforms them into a keto-friendly delight.
By using alternative sweeteners and grain-free flour, these cookies maintain a soft, slightly crisp texture while being completely low-carb.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Why You’ll Love These Cookies
These cookies are more than just a low-carb alternative; they’re rich, flavorful, and easy to make. They’re also:
- Sugar-free – Made with powdered and granulated keto-friendly sweeteners
- Grain-free – Uses coconut flour instead of traditional wheat flour
- Gluten-free – Perfect for those with dietary restrictions
- Satisfying – A rich, buttery texture that melts in your mouth
Each bite delivers that signature cinnamon-sugar taste, reminiscent of classic cinnamon toast but without the carb-heavy guilt.
The Secret to Perfect Texture
Getting the texture right is key to creating keto cookies that taste like traditional baked goods. The combination of cream cheese and butter helps keep these cookies soft, while the coconut flour adds just the right amount of structure.
To enhance the texture, you can swap coconut flour for almond flour, which gives a slightly denser result.
Rolling the dough in a cinnamon-sweetener mixture before baking adds a crisp outer layer, similar to a snickerdoodle, but with a toastier finish. The result? A cookie that’s slightly crisp on the outside and soft in the center.
Customizing the Recipe
One of the best things about keto recipes is how easy they are to modify. Here are a few ways to tweak these cookies to fit your preferences:
- Add a crunch – Toss in some crushed pecans or walnuts for a bit of texture.
- Make it dairy-free – Use dairy-free butter and cream cheese alternatives.
- Boost the flavor – Enhance the cinnamon flavor with a pinch of nutmeg or a splash of maple extract.
- Try a different sweetener – Erythritol, monk fruit, or allulose can be used based on your taste preference.
The Best Way to Store These Cookies
Because these cookies contain cream cheese, they should be stored in an airtight container in the refrigerator. They stay fresh for up to five days, but if you want to enjoy them later, freezing is a great option.
Simply place them in a freezer-safe bag, and they’ll keep for up to three months. When you’re ready to enjoy one, let it thaw at room temperature for a few minutes or warm it slightly in the microwave.
Pairing Ideas for the Perfect Snack
These cookies are delicious on their own, but they pair wonderfully with other low-carb treats. Enjoy them with:
- Coffee or tea – The cinnamon flavors blend beautifully with a warm drink.
- Whipped cream – A dollop of sugar-free whipped cream adds a light, airy contrast.
- Keto ice cream – Sandwich two cookies together with a scoop of keto vanilla ice cream for an indulgent treat.
If you’ve been searching for keto recipes that satisfy your sweet tooth while keeping carbs low, these cinnamon toast cookies are a must-try. They’re simple to make, full of comforting flavors, and perfect for any occasion.
Keto Cinnamon Toast Cookies Recipe
Ingredients
For the Cookies:
- ¼ cup butter
- 3 oz cream cheese
- 1 large egg
- ½ cup powdered sweetener
- 3 tbsp granular sweetener
- ½ tsp baking powder
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ¾ cup coconut flour or 3 cups almond flour
- Small pinch of salt
For the Frosting:
- 8 oz cream cheese softened
- 2 oz butter softened
- ⅔ cup powdered sweetener
- 1 tbsp vanilla extract
Instructions
For the Cookies:
- Allow the butter and cream cheese to soften at room temperature. Meanwhile, preheat the oven to 350°F.
- Use a mixer to blend the butter with the powdered sweetener until smooth.
- Add the softened cream cheese and continue mixing until fully combined.
- Mix in the egg, baking powder, vanilla extract, and ½ teaspoon of cinnamon until incorporated. Gradually add coconut (or almond) flour and blend until a dough forms.
- In a separate bowl, combine the granular sweetener with 1.5 teaspoons of cinnamon.
- Form the dough into 12-15 small balls (about 2 tbsp each), then roll them in the cinnamon-sweetener mixture for a coating.
- Arrange the coated dough balls onto a parchment-lined baking sheet. Gently press each one to slightly flatten into a cookie shape.
- Bake for 15-20 minutes, then allow them to cool for about 5 minutes before serving.
For the Frosting:
- In a mixing bowl, combine all frosting ingredients and stir until smooth. Spread over cooled cookies before serving.
Notes
- Swap coconut flour for almond flour to achieve a softer, more traditional texture.
- Store cookies in an airtight container in the fridge for longer freshness.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.