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Cinnamon Balls

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These are easy and quick to make with just a few ingredients.

Ingredients

Scale

 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)

 

 

Find it online: https://cookingwithchristi.com/cinnamon-balls-keto-sugar-free/