- Blanched Almond Flour - Keto Brown Sweetener - Sea Salt - Ground Nutmeg - Ground Cinnamon - Coconut Oil - Almond Butter - Water - Pure Vanilla
In a large mixing bowl, whisk together the almond flour, sweetener, sea salt, nutmeg, and cinnamon. Use your hands or 2 forks to work the coconut oil into the dough.
Then, add the almond butter, vanilla, and water. Mix until dough holds together. Taste the batter and add more sweetener and spices, if desired.
Roll the dough into 10 Tablespoon-sized balls and place them on a large baking sheet covered with parchment paper. In a small bowl, combine the topping ingredients.
Roll each ball in the cinnamon/sugar topping and return to the baking sheet. Place in refrigerator to firm up if needed. Store covered in refrigerator for up to 1 week.