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Cinnamon Cookies

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  • 3:1 Ratio
  • RECIPE MAKES: 4 cookies (2 portions)
  • PREP TIME: 10 Minutes
  • COOK TIME: 20 Minutes

One portion (two cookies) provides approximately:

287 kcal

Step 1

Preheat oven to 180°C/fan 160°C/gas mark 4.

Step 2

Add almond flour, MCTprocal , baking powder and ground cinnamon into a mixing bowl and stir with a wooden spoon until combined.

Step 3

Add melted butter, egg and sweetener to the bowl and stir until a slightly sticky firm dough has formed.

Step 4

Lightly grease a baking tray and divide mixture into 2 large balls, flattening to approximately 1cm thick on the tray.

Step 5

Bake for 15-20 minutes until well risen and lightly golden.

Step 6

Cool on a wire rack before serving.

Top Tip

Recipe can also make 2 large cookies (10g of MCT per large cookie)


Serving Suggestion


For alternative flavours such as ginger, almond and caramel replace the cinnamon with a different suitable flavouring.

Lakeland have a great variety of natural flavourings and sugar free Da Vinci syrups work well too!

MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • 14g Almond flour e.g. Sukrin
  • 32g (2 x 16g sachets) MCTprocal™
  • ¼ teaspoon Carbohydrate free baking powder e.g Barkat
  • A pinch Ground cinnamon
  • 40g Butter, melted
  • 8g Whole egg, beaten
  • ¼ - ½ teaspoon or 1 teaspoon Sweetener e.g. Liquid Hermestas or Truvia