Thick and Soft Keto Snickerdoodle Cookies

READY IN: 17mins

INGREDIENTS

  • 1 12 cupsalmond flour
  • 12 cupcoconut flour
  • 2teaspoonscinnamon
  • 2teaspoonscream of tartar
  • 1teaspoonbaking soda
  • 12 teaspoonxanthan gum (I didn’t have so I used 1/2 tsp cornstarch)
  • 1pinchsalt
  • 12 cupbutter
  • 34 cup lankanto monk fruit or 3/4cup your choice artificial sweetener
  • 1teaspoonvanilla extract
  • 2eggs
  • Coating
  • 1teaspoonground cinnamon
  • 2tablespoons monk fruit
  • NUTRITION INFO

    Serving Size: 1 (13) g

    Servings Per Recipe:17

    Calories: 59

    Calories from Fat 53 g 91 %

    Total Fat 6 g 9 %

    Saturated Fat 3.6 g 18 %

    Cholesterol 36.2 mg 12 %

    Sodium 139.4 mg 5 %

    Total Carbohydrate0.7 g 0 %

    Dietary Fiber 0.2 g 1 %

    Sugars 0.1 g 0 %

    Protein 0.8 g 1 %

    DIRECTIONS

  • Preheat oven to 350 and line a cookie sheet with parchment paper.(I skipped the parchment paper, and I just use my butter wrapper to grease the cookie sheet so nothing sticks).
  • In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
  • In a separate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs.Once creamed together, start slowly mixing in the dry ingredients.
  • For coating, mix together the cinnamon and sugar substitute.Roll the individual cookies into 1 1/4 inch balls.
  • Flatten balls slightly on cookie sheet and bake for 12 minutes.
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