This post is sponsored by Spectrum Culinary™ Oil. However, all content, opinions and enthusiasm remain my own.
These low-carb Crispy Cinnamon Almond Cookies have been a welcomed treat over the last few months. Spending so much time at home makes me “snacky,” so I’m always looking for lower-carb ways to satisfy my sweet tooth – and with other functional ingredients to support my active lifestyle as an athlete. 
Bake up these low-carb, sugar-free, gluten-free, Paleo and keto-friendly cookies that feature Spectrum Culinary™ Keto Blend Organic Olive & MCT Oil that I ordered for pick up at Walmart.
These delicious crispy keto cookies are inspired by a family-recipe that has been made every holiday season I can remember, from my earliest childhood. My grandmother was such a wonderful cook and delicate, crispy sugar cookies were one of her specialties – she’d even let us eat them for breakfast when we visited. I’m so happy she passed the recipe down to my mom, who continues to make them just like I remembered. This year, I decided to put MY healthier spin on the ingredients which originally included bleached wheat flour, refined sugar, butter, and corn oil. When you know better, you do better!
I’ve swapped the butter and corn oil (not the greatest oil choice given all our better options these days.) for Spectrum Culinary™ Keto Blend Organic Olive & MCT Oil. This blend of olive and MCT oil helps to support the nutritional needs of those on a keto diet or low carb diet and is also very versatile. I’ve used it with successful results in low-carb baking and it is also fantastic in dressings, marinades, sauces, coffee drinks and more. While I am not personally on a keto diet (I have a highly active lifestyle as an endurance athlete and need enough complex carbs to have gas in the tank), I do eat a lower-to-moderate carb diet and look for functional ingredients that will fuel my workouts more efficiently. Because MCTs (medium-chain triglycerides) don’t need pancreatic acid or bile to digest like other fats, they absorb quickly for a faster source of energy. That is great news for me as a long-distance runner.
PIN FOR LATER!
I also like to use a cup-for-cup equivalent zero-carb baking blend to cut out the simple sugars and an unflavored collagen powder to provide me extra nutritional benefits and protein for workout recovery. Use your favorite brands!
Making these Crispy Low-Carb Cinnamon Almond Cookies is very quick and easy, and in under 20 minutes, you’ll be enjoying a smart snack. Simply whisk together the dry ingredients (fine-ground almond meal, collagen powder, cream of tartar, salt and baking soda). Stir in a single egg white and Spectrum Culinary™ Keto Blend Organic Olive & MCT Oil and stir until combined. Next, form 1 tablespoon-sized balls and flatten with the back of a drinking glass and sprinkle with cinnamon. You will notice that the dough seems quite oily on your hands, but don’t get concerned. While baking, it is all absorbed and the cookies turn out deliciously crunchy and non-greasy (and you get the benefit of moisturized hands).
Pro tip: If you don’t have “fine” almond meal, simply put regular-ground almond meal in the blender and process it further, until a lighter consistency is achieved. I feel like this helps the cookies from being grainy and crumbly.
These Crispy Low-Carb Cinnamon Almond Cookies are a healthier, low-carb treat for the upcoming holidays and also make a great post-run nibble. Each cookie has about 100 calories and 5.7g net carb.
Hubby and I agreed to share the last cookie! 
Don’t forget to check out Spectrum Culinary™ Oil on Walmart.com, it was so easy to click and put a bottle in my cart and swing by to pick it up later at my convenience. Home delivery is also an option in many places too!
Check out Great Lakes Wellness and use discount code THEFITFORK10OFF for collagen powder.
- 1 1/2 cups fine almond meal
- ¼ cup unflavored collagen powder
- 1/2 cup granulated zero-carb baking sugar
- ½ tsp. cream of tartar
- ¼ tsp. salt
- ¼ tsp. baking soda
- ¼ cup Spectrum Culinary™ Keto Blend Organic Olive & MCT Oil
- 1 large egg white or 2 Tbsp. from carton
- ½ tsp. ground cinnamon approximately
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Preheat oven to 375F degrees.
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In mixing bowl, stir together almond meal, sugar substitute, collagen powder, cream of tartar, salt, and baking soda.
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Add oil and egg white. Use a spatula to mix until combined and smooth.
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Measure out 1 tablespoon of dough at a time and roll into little balls between palms of hands. Mixture will seem pretty oily, but it all gets absorbed during cooking process.
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Place dough balls on baking sheet spaced 2” apart. Use back of glass to flatten to about 1/3” thickness and 2” wide. Sprinkle with cinnamon.
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Bake for 12 minutes, or until turning golden brown. Let cool on pan for 5 or 10 minutes.
I also use collagen in this recipe, Great Lakes Gelatin is my go-to brand.
