Ingredients
Scale
- 1 cup Water
- ⅔ cup Almond Flour (unblanched)
- 3 medium Eggs (lightly beaten)
- 4 tablespoons Avocado Oil or extra virgin olive oil
- 3 tablespoons Erythritol
- 2 tablespoons Coconut Flour
- 1 tablespoon Psyllium Husk (ground)
- 1 teaspoon Xanthan Gum
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Baking Powder
- Pinch of Sea Salt (to taste)
- 2–3 tablespoons Butter (melted)
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- 3 tablespoons Erythritol (powdered)
- 2–3 teaspoons Cinnamon (ground)
Instructions
- Preheat oven to 425°F (220°C) and line a baking pan with parchment paper.
- Blend almond flour, coconut flour, baking powder, psyllium husk, and xanthan gum in a mixing bowl.
- Boil water, then reduce heat and stir in avocado oil, erythritol, and sea salt.
- Combine dry mixture into the boiling liquid until a sticky dough forms.
- Let the dough cool for 5 minutes, then stir in eggs and vanilla until smooth.
- Rest dough for 15-20 minutes.
- Roll dough into 1-inch balls and place on the baking pan.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (180°C) and bake for another 10-15 minutes until golden.
- Let cool for 10 minutes, then coat with melted butter and roll in cinnamon-sugar mixture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal mixing.
Don’t skip the resting period; it enhances texture.
Watch baking time closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 80
- Sugar: 0
- Sodium: 50
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1.5
- Protein: 3
- Cholesterol: 40