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 (keep in mind that they are about to be rolled in a cinnamon/sugar mixture).
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.
Leftovers can be stored, tightly covered in the fridge for up to one week. They can also be frozen for up to 2 months.
For Paleo, replace the Keto Sweetener with Coconut Palm Sugar.
For the keto sweetener, I prefer to use Keto Brown Sweetener because it adds more depth of flavor than the white varieties. The white varieties tend to taste a little bland in this recipe. However, any low-carb granulated sweetener will work. If you choose an erythritol-based sweetener, it may leave a slight cooling-like aftertaste. Xylitol, allulose, or a monk fruit allulose blend will also work. If using pure allulose, remember it's only 70% as sweet as other sweeteners. So if you choose pure allulose, you will need to add a bit more than the recipe calls for.
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