Glenda Thompson 
Picture yourself on a crisp autumn morning, the aroma of freshly brewed coffee filling the air as you sit by a cozy fireplace. The only thing that could make this moment even more perfect is a warm, comforting treat to accompany your morning cup of joe.
Enter these Cinnamon Sugar Biscuits, a delightful and wholesome twist on a classic favorite.
Made with almond flour and natural sweeteners like allulose or monk fruit extract, these biscuits are a guilt-free indulgence that’s perfect for those managing diabetes or looking to reduce their carb and sugar intake.
Whether enjoyed on their own or paired with a dollop of sugar-free jam, these Cinnamon Sugar Biscuits are sure to become a rewarding part of your day.
Ingredients
– 2 cups almond flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/4 cup unsalted butter, chilled and cubed
– 2 large eggs
– 2 tbsp allulose or monk fruit extract
– 1 tsp vanilla extract
For the cinnamon sugar topping:
– 1 tbsp allulose or monk fruit extract
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, salt, and ground cinnamon.
3. Using a pastry cutter or your fingers, cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the eggs, allulose or monk fruit extract, and vanilla extract until well combined.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Scoop the dough using a small cookie scoop or spoon and place the biscuits on the prepared baking sheet, leaving some space between each biscuit.
7. In a small bowl, mix the allulose or monk fruit extract and ground cinnamon for the topping.
8. Sprinkle the cinnamon sugar mixture over the top of each biscuit.
9. Bake for 15-18 minutes, or until the biscuits are golden brown and firm to the touch.
10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
