Keto Snickerdoodle Cookie Recipe
Calling all cinnamon lovers! Our keto take on a classic snickerdoodle cookie is perfect for an afternoon snack or an after dinner dessert. These soft, chewy cookies are simple to make and deliciously low-carb. They are so good, in fact, you just may need to make a second batch to share.
Prep Time: 5 minutes
Bake Time: 14 minutes
Macros per serving (1 cookie):
Fat: 13g (88%)
Protein: 3g (8%)
Net Carbs: 1g (4%)
Total Carbs: 17g
Sugar Alcohols: 14g
(Ingredients can be purchased by clicking on the green link)
1 US Cup (112g) Almond Flour, finely sifted
3 Tablespoons (21g) Coconut Flour
3/4 Teaspoon Cream of Tartar
1/4 Teaspoon Baking Soda
1/2 Teaspoon Pink Himalayan Sea Salt
1/2 Teaspoon Xanthan Gum
1 Stick (8 TBSP, 113g) Butter, softened
3/4 US Cup Monkfruit/Erythritol Blend Sweetener(I use Lakanto + some allulose)
1 Egg, large
1 Teaspoon Vanilla Extract
2 Teaspoons Cinnamon, ground
2 Tablespoons Monkfruit/Erythritol Blend sweetener(I use lakanto + some allulose)
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Let's Do This!
Preheat your oven to 350F or 175C.
In a large mixing bowl, combine the Wet ingredients from above. Whisk until well combined. As a note, the butter and sweetener may separate as you combine them. This is a reaction between the two and will not impact the recipe. It just looks odd if you've never seen it.
In a medium sized mixing bowl, combing the Dry ingredients from above. Whisk to break any clumps and combine.
Slowly add the Dry ingredients into the Wet ingredients while mixing. I like to do this in three parts.
Once all of the wet and dry ingredients are combined, set the dough aside for 2-3 minutes to allow to coconut flour to absorb some moisture.
On a shallow plate, combine the Topping ingredients with a fork.
Divide the dough into 12 portions. Roll each portion into a ball.
Coat each dough ball in the Topping blend before placing it on a baking sheet lined with parchment paper.
Lightly flatten the dough to make a puck shape.
Bake for 12-14 minutes, until edges are just starting to turn golden brown. Do not overcook these.
Allow the cookies to cool completely before touching them or they can fall apart.
Once cool, enjoy.