Thick and Soft Keto Snickerdoodle Cookies

READY IN: 17mins

INGREDIENTS

1 ¹⁄₂ cupsalmond flour

¹⁄₂ cupcoconut flour

2teaspoonscinnamon

2teaspoonscream of tartar

1teaspoonbaking soda

¹⁄₂ teaspoonxanthan gum (I didn’t have so I used 1/2 tsp cornstarch)

1pinchsalt

¹⁄₂ cupbutter

³⁄₄ 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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