For Passover this year, I was looking for a nice little dessert that did not have leven and that I could make sugar free. I came across a recipe for these traditional Jewish cinnamon balls that were made with ground almonds. I immediately thought of the almond flour that I have in my pantry and quickly got to work converting this to a sugar free treat for our meal. These are delightful with a cup of coffee and I’ve made it a few times since then. It is a keeper!
PrintCinnamon Balls
These are easy and quick to make with just a few ingredients.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 20 1x
Ingredients
Ingredients
- 2 large egg whites (room temperature)
- 1/2 cup Monkfruit + Allulose (granulated) – I used Lakanto brand
- 2 to 2 1/8 cups almond flour (start with 2 cups)
- 1 tablespoon cinnamon
- 1/2 teaspoon vanilla extract (optional, but recommended)
- Pinch of salt
For Coating
- 1/3 cup powdered monk fruit + allulose
(just blend in your Lakanto sweetener until very fine in your blender)
Instructions
Instructions
1. Prep
- Preheat oven to 320°F
- Line baking sheet with parchment paper
2. Whip Egg Whites
- Beat until stiff peaks form
(peaks stand straight up when whisk is lifted)
3. Fold Gently
Add:
- Monk fruit + allulose sweetener
- Almond flour
- Cinnamon
- Vanilla + salt
👉 Fold gently until just combined
(Don’t overmix—this keeps them light)
4. Adjust Texture (Quick Check)
Your dough should be:
- Soft but scoopable
- Not runny
If needed:
- Too soft → add 1–2 tbsp almond flour
- Too stiff → add 1 tsp water or egg white
5. Shape
- Use a 1 tablespoon cookie scoop
- Roll with slightly wet hands
- Place on baking sheet (minimal spreading)
6. Bake
- Bake 15–17 minutes
- Look for:
- Set outside
- Light golden color (allulose browns more)
7. Coat
- Let cool 2–3 minutes
- Roll in powdered sweetener
👉 Then:
- Let cool completely
- Dust again before serving for that “snowy” finish
Notes
I’m avoiding erythritol these days, but if you use a sweetener with erythritol it may take less almond flour and the texture will be a little more dense.
Small Pro Tips
- Let dough sit 5 minutes before rolling → better texture
- Slightly underbake for softer centers
- Store airtight at room temp (best within 1–2 days)