Crispy, Crunchy, Low-Carb Cinnamon Chips


I like the taste of cinnamon and this satisfies my need to ‘crunch’.

My wife says they taste BETTER the next day!!

Sweeter, crunchier, and more enjoyable.

1 cup almond flour
¼ cup sugar substitute (Truvia)
⅛ teaspoon salt
½ teaspoon ground cinnamon
1 egg white
½ teaspoon vanilla extract, no sugar added
1 teaspoon sugar substitute, for top (Truvia)
⅛ teaspoon ground cinnamon, for top

In a bowl whisk together the almond flour, sugar substitute, salt, and ½ teaspoon of ground cinnamon.

Add egg white and vanilla extract to dry ingredients and mix well with a wooden spoon.

Place on large sheet of Saran wrap and wrap loosely. Shape into a 1″ wide log, round or square, about 7″ long. Wrap Saran wrap tightly and refrigerate for 2 hours or overnight.

Preheat oven to 350°F and line a sheet pan with parchment paper.

Remove log from refrigerator. Unwrap Saran wrap and slice the log into around 24 even pieces. Lay pieces out on sheet pan, evenly spaced.

Sprinkle each crisp evenly with a mixture of 1 teaspoon sugar substitute and ⅛ teaspoon cinnamon and bake for 15 minutes or until crispy.

Cool and serve or store on the counter in a covered container for up to 3 days.

Mine is topped with coconut cream. You can use LOW CARB whipped cream too!

Nutrition Information
Calories: 70 Fat: 6 Net Carbs: 2 Fiber: 1 Protein: 3


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