Home » Desserts » Thick and Soft Keto Snickerdoodle Cookies
Thick and Soft Keto Snickerdoodle Cookies
READY IN:17mins
INGREDIENTS
1 1⁄2cupsalmond flour
1⁄2cupcoconut flour
2teaspoonscinnamon
2teaspoonscream of tartar
1teaspoonbaking soda
1⁄2teaspoonxanthan gum (I didn’t have so I used 1/2 tsp cornstarch)
1pinchsalt
1⁄2cupbutter
3⁄4cup 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 g91 %
Total Fat 6 g9 %
Saturated Fat 3.6 g18 %
Cholesterol 36.2 mg 12 %
Sodium 139.4 mg 5 %
Total Carbohydrate0.7 g 0 %
Dietary Fiber 0.2 g1 %
Sugars 0.1 g0 %
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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