These low-carb cinnamon sugar cookies can be made in just a few simple steps.

Combine the almond flour, coconut flour, baking powder, baking soda and salt in a mixing bowl and set aside.

Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.

While the mixer is on low, add the flour mixture until well combined. Wrap the dough ball in plastic wrap and chill overnight.

In a small bowl combine the cinnamon and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.

Bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely.

Absolutely! Chilling the dough is essential. The cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours.

Cookie dough is chilled to solidify the fat in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much.

Wrap the dough ball in plastic wrap and chill overnight.