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Grain-Free Diabetic Cinnamon Crisps

Updated on December 13, 2015
Diabetic Cinnamon Crisps
Diabetic Cinnamon Crisps | Source

Cinnamon and Diabetes

There have been many studies regarding the effect of cinnamon on blood sugar levels. Some have found positive results while others show no significant changes from it.

Regardless of the findings, I love the taste of cinnamon and sugar, but being diabetic and having to watch my weight, I decided to make a sweet, crispy cinnamon treat without sugar.

Along with that, I have discovered over the years that grains have a very high impact on my sugar levels. I researching this, I found that grains turn into sugar, like all carbohydrates do, and actually raise blood sugar levels worse than table sugar. So, I am also grain free along with gluten sensitive. This recipe addresses all of these problems.

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Approximately 30 crackers

Diabetic Cinnamon Crisps

  • 3/4 Cup Almond Flour
  • 3/4 Cup Shredded of grated cheese, mild cheddar, parmeson,
  • 1 Tbs Cinnamon
  • 3 to 4 Tbs Xylitol, to taste
  • 3 servings Pure Stevia Powder, to taste
  • 1 to 2 Tbs Cold Water

Let me know how you like them

5 stars from 2 ratings of Diabetic Cinnamon Crisps
Ball of Dough
Ball of Dough | Source
Score the dough into 30 squares
Score the dough into 30 squares | Source
Bake in the 350 Degree oven for 20 to 25 minutes
Bake in the 350 Degree oven for 20 to 25 minutes | Source
  1. Pre-heat your oven to 350 Degrees
  2. Place all the dry ingredients into your food processor, and pulse until all the ingredients are well blended. Do not over process the mix.
  3. Add 1 Tbs of the cold water and mix into the dry ingredients. Gradually add the 2nd Tbs to form a dough ball. You want the dough to just hold together but not be too sticky. Using a harder cheese requires more water than softer cheeses.
  4. Take the ball of dough, and place it in the center of either a piece of parchment paper which is on a baking pan or on a silicone baking sheet which is what I prefer.
  5. Cover the dough with another sheet of parchment paper or silicone sheet, and roll the dough out to about 1/4 inch thick. It will roll out to about a 9 x 9 inch circle or 10 x 8 rectangle.
  6. I usually use an 11 inch pizza pan and cover it with a round silicone sheet that I cut to size.
  7. If the dough isn't too sticky, score it with a the edge of a metal spatula or icing knife. Make approximately 30 squares. If it is too sticky to score before baking, do it as soon as you take it out of the oven.
  8. Do not use a sharp knife to score it to avoid cutting the parchment paper or damaging your silicone mat.
  9. Place it in the 350 Degree pre-heated oven for 20 to 25 minutes. Time will vary depending on your oven so keep a close eye on them as they approach the 20 minutes. They will be crispier the longer you let them bake, but you do not want to burn them.
  10. Remove them from the oven and them allow to cool. Once cool enough, break them apart into square and enjoy.

Made with Shredded Mild Cheddar Cheese

Nutrition Facts
Serving size: 1 of 30 crackers
Calories 28
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Unsaturated fat 1 g
Carbohydrates 1 g
Sugar 0 g
Fiber 0 g
Protein 1 g2%
Cholesterol 3 mg1%
Sodium 18 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Good Fat, Bad Fats and Sweeteners

I have used almond flour in this recipe since the crackers have to be gluten and grain free for me. The almond flour is a good, healthy, fatty protein. It helps slow down the breakdown of any carbohydrate eaten with it, thus keeping your blood sugar more level. It also is digested more slowly so you are satisfied longer.

The saturate fat in the cheese also helps slow down digestion, but more significantly, it acts as the glue that keeps the crackers together and makes them crisp once they are baked.

The fiber in the almonds and the unsweetened cocoa also help to slow down the digestion and make you feel fuller for a longer period of time.

There is no added sugar in this recipe. I use pure stevia extract powder which is a natural sweetener derived from the stevia plant.

I also xylitol. It is a sugar alcohol, but unlike other sugar alcohols, it does not produce the gaseous bowel disruption that other ones do. You could also use erythritol which is similar to the xylitol. Both have been found to be effective sweeteners that do not raise your insulin levels.

Follows Wheat Belly Recommendations

If you follow Dr. Davis and his wheat belly plan, all three of these sweeteners are recommended under his program. Additionally, this recipe, being totally grain free, also follows his recommendations. His latest book, "Wheat Belly Total Health," explains more about the effects of grains on your blood sugar levels and your entire body.


If you can't tolerate nuts, but can eat seeds, I have made similar recipes using sunflower seeds. I process the sunflowers into a flour in my Nutribullet and then use that in the same amount as I would almond flour.

If you can't tolerate dairy, I haven't figured out what could replace the cheese. I know there are alternative cheeses, but I don't know if they would be effective as the glue to hold the crackers together. If any of you have an answer please put it in the comments section at the end of the hub.

A very tasty alternative to the almond flour, is cashew flour. It gives the crackers a slightly smoother texture but the taste is delicious.

Ginger Root
Ginger Root | Source

Spicy Alternatives

Today I decided to spice up these cookies a little more. I used a teaspoon of cinnamon and a teaspoon of ground ginger and did that ever up the flavor.

Both of cinnamon and ginger are considered good for many health reasons, such as improved digestion, improved blood sugar levels and anti-inflammation, so I figured it was worth a try.

They really turned out well, and I think they may be my favorite now, although my chocolate snaps are running just about even.

Not an Alternative

I was low on almond flour the other day so I used half almond and half coconut flour. That was definitely a mistake.

It took just over a half of cup of water to form a dough ball. That seemed to dilute the flavor of the finished crackers. It also made them similar to the consistency of a shortbread but without the lightness and flavor of the butter. They were also exceedingly dry.

I will definitely not use the coconut flour again.

Other Recipes

If you have enjoyed this recipe and would like to see more, go to my profile page which you can reach by clicking on my name next to my picture at the top right of this hub.


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    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      2 years ago from SW Arizona and Northern New York

      @KoffeeKlatch Gals Hope you enjoy them ass much as I do. I have similar hubs for chocolate crisps and ginger snaps.

    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      2 years ago from Sunny Florida

      @Judy Filarecki this recipe is tailor-made for me. I am definitely going to try it. I love cinnamon and need an alternative sugar and flour. Thank you so much.

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      Just realized that my responses don't attach to the person's comment I'm responding to. I'l try to include the names next time. Thank you Vocalcoach, ruthbro and healthnews12.

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      I love cinnamon and use it all the time for blood sugar control. I'm not sure what pcos is. Could you explain fr me and others who may not know.

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      Hope you enjoy them. Adjust the sweeteners to your taste. What I have written is just a guideline.

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      You can find it in most supermarkets, usually in the gluten free section. The most reasonable price I have found is at Trader Joes. I did notice that Trader Joes does state that it is made in a facility that also works with wheat, so you have to be aware if you are extremely gluten sensitive. I am quite sensitive, but I have not had any trouble wand pulsing them until they are a course powder. If you over process them, you'll end up with almond butter.

      I get Xylitol at Sprouts, but you I'm not sure about supermarkets. Natural food stores would probably be a more likely place to find it. It is a sweetener, but unlike other sugar alcohols, it does not increase you blood sugar levels and doesn't cause the gas problem like others do. Erythritol is also OK.

    • Ruthbro profile image


      3 years ago from USA

      I'm going to try to make these tomorrow, sound yummy!

    • vocalcoach profile image

      Audrey Hunt 

      3 years ago from Idyllwild Ca.

      Hi Judy. I, too am diabetic and watching my weight. I got so excited when I found this hub! I can't wait to try it. Can I find almond flour at my supermarket? And the Xylitol as well. I thought this is a sweetener?

      Thanks for answering my questions. Voted up, useful, awesome, interesting and I will pin to my pinterest board, tweet and share with HP followers.

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      Check out the chocolate snap hub, too. If she likes chocolate, she love these, also.

    • peachpurple profile image


      3 years ago from Home Sweet Home

      bookmark this recipe for my diabetic mom


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