These keto snickerdoodles are soft, thick, and covered with a cinnamon-sugar goodness that gives them their wonderful flavor. These cookies are less than 1 NET carb. This low carb snickerdoodles has become my new favorite keto cookies.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Makes about: 24 cookies
Ingredients
Cookies:
8 tablespoons butter, softened 0r 113g
¼ cup sweetener (I use a monk fruit /erythritol blend) (50g) https://amzn.to/3ENvtT4
¼ cup brown sweetener (I use Allulose) (50g) https://amzn.to/41sNgI7
1 teaspoon of cinnamon
2 eggs
2 cups almond flour (240g)
2 tbsp coconut flour
4 TBSP of melted butter
1 teaspoon baking powder
1 teaspoon Vallina extract
Coating:
½ teaspoon cinnamon
1/8 cup brown sweetener (I use Allulose)
1/8 cup confectioner sweetener. You can granular sweetener
Instructions
1. Preheat oven to 350°F .
2. In a mixing bowl, cream the butter with the egg and granular swerve, just until
combined with a hand mixer or stand mixer.
3. Mix the almond and coconut flours, cinnamon, and baking powder in a separate bowl. Then add to the butter-egg mixture and mix well to form a dough. Let it sit for 5 minutes, the dough will be easier to work with.
4. Place on a parchment lined baking tray. Slightly flatten the balls with the bottom of a glass. Put in the oven
5. For the coating, mix the swerve and cinnamon in a small bowl. Make 1 tablespoon-sized balls from the dough and roll in the coating.
6. Once cookies are out of the oven put a little bit of the coating on each cookie
Nutrition
Serving Size: 1 Cookie Calories: 95 Fat: 8.9 Carbohydrates: 2 Fiber: 1.2 Protein: 2.3 Net Carbs 1
