companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, November 30, 2014

Cinnamon Roll Cookies

I have been baking up a storm. Busy days in the kitchen. Not for Thanksgiving...well that too...but for the Holiday issue of the Diner News. I have so much good stuff in this month's issue! Lots of new cookies, great dips and appetizers too. Some fun drinks and sweets will make the mood festive.

These Cinnamon Roll Cookies are wonderful. They are soft and tender, without being heavy. They have that cinnamon goodness and the extra sweetness of the creamy glaze. So good.  I tried a few thicker cut and a few thinner. We really liked the thicker ones better, so that is how I wrote up the recipe. If you want more cookies, feel free to make thinner slices. They both work well.

Cinnamon Roll Cookies 

2 cups almond flour
1/2 cup coconut flour
1/4 cup vanilla whey protein powder
2 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup powdered erythritol or equivalent
1/2 cup lightly flavored oil or melted butter
1/3 cup almond milk
1 tsp vanilla extract
1/2 cup granulated sweetener
2 tsp cinnamon
2 tbsp cream
2 tbsp powdered erythritol

In a medium bowl, combine almond flour, coconut flour, whey, baking powder and salt.

In a smaller bowl, break the eggs, separating the white from one egg in a cup. Beat the eggs with the powdered sweetener. Stir in the oil, almond milk and vanilla. Combine the wet and dry ingredients in the larger bowl.

Line two 8 inch square pans with parchment paper. Press half the dough into each one. Cover the top of the dough with additional parchment and make a smooth, even surface on the dough. Chill for 30 minutes.

Remove top layer of parchment. Brush the dough with the egg white. Combine the granulated sweetener and the cinnamon. Sprinkle it over the egg white. Cut the dough into 16 strips in each pan. Roll into spirals and place on lined cookie sheets. Bake at 350 degrees for 10 minutes. Combine cream and powdered sweetener. Drizzle over cooled cookies.

2 cookies: 170 calories    2 net g carbs

If you want all my new recipes for your fabulous low carb holidays, be sure to order the Diner News.

Take a look at some of the offerings this month:

Buckeye Brownie Cookie Bites

Cheeseburger Appetizer Meatballs

Cream Cheese Cranberry Dip

Cranberry Salsa

Gingerbread Cheesecake Dip with Cinnamon Lavash Crisps

Champagne Veggie Dippers

Fudge Filled Mocha Cookie Cups

Hot Cocoa Bar

Maple Glazed Brunch Sausages

"Star of Wonder" Lemon Jellies

That is just a sampling of the recipes you get this month. You gotta have the holiday issue!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles, 
A Table for Two here.


Anonymous said...

I don't use protein powders can I substitute something else?

Lisa Marshall said...

You can probably use almond flour. Haven't tried that, so let me know.

Anonymous said...

Any suggestions on the sweeteners? And where do you get them? I've never seen powdered erythritol

Lisa Marshall said...

Swerve makes a powdered erythritol/stevia blend. Or you can powder your own in a blender. Most of my favorite sweeteners can be ordered online. Check Amazon or Netrition, Vitacost, Swansons, etc. You may be able to get Pyure at Walmart. Don't get the baking blend, go for the all purpose one that is twice the strength of sugar and powder it in your blender for this recipe. The stevia blends are a little sweeter than plain erythritol.

Unknown said...

What is a good sub for almond flour and extract (nut allergies)! Thanks.

KdonnRN said...

Could you post a picture of what your vanilla whey protein powder looks like. Thank you.

Unknown said...
This comment has been removed by the author.
Unknown said...

What can I use in place pf whey powder please

Anonymous said...

I am allergic to coconut. Can I just add more almond flour in place of coconut flour?

Lisa Marshall said...

Sorry guys, but substitutions in the dough are super tricky. Whey could probably be replaced with a soy or pea protein--not sure. There is no replacement for the coconut flour, however, It is a much drier flour and almond flour would not perform the same. Sorry.

Anonymous said...

Im having issues with getting the dough to roll after it has been chilled for 30 minutes. It just crumbles. And suggestions?