Keto Cookies – Low Carb Snickerdoodle Cookies
Get ready to bake up the BEST keto cookies! Yummy low carb snickerdoodle
cookie recipe. If you are looking for a tasty keto dessert, treat, snack or even
breakfast then try these AMAZING keto snickerdoodle cookies. EASIEST keto
cookie recipe everyone will love. Soft, moist cookies that are sweet and
savory. Healthy, sugar free low carb cinnamon sugar coated snickerdoodle cookies.
Deliciously moist gluten-free keto snickerdoodle cookies.
Easy almond flour cookie recipe for a keto diet that will have you in and
out of the kitchen in no time at all. If you want a tasty keto low carb desserts,
snack (grab and go) or treat then try this recipe out.
The cinnamon sugar on these cookies make them so delicious. They
make a perfect low carb dessert or snack. So grab your keto essential
ingredients and bake up some tasty cookies.
In a medium bowl, whisk dry ingredients set aside.
In a separate bowl, whisk butter, egg and vanilla extract until
creamy (about 30 seconds).
Add dry ingredients to wet and stir with a spatula until well combined.
Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
While the dough is in the fridge preheat the oven to 340 F and line a baking
sheet with parchment paper.
Roll the cookie dough into balls, about 2 tablespoons per cookie.
In a small shallow bowl, combine the stevia and cinnamon. Roll all of the
balls into it, making sure each ball is coated.
Flatten the balls a little with your hands and place them onto the prepared
baking sheet, about 2 inches apart.
Bake for 10 to 12 minutes or until cookies are set around the edges but still
soft in the center. The cookies will set up after they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet
for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.
Enjoy these keto cookies
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Ingredients
Cookies
- 2 cups Almond flour
- 1 tsp Cream of tartar
- 1 tsp baking soda
- 2 tsp stevia extract, powder
- Pinch of salt
- ½ cup butter softened (almost melted)
- 1 large egg
- 1 tsp vanilla extract
Cinnamon topping
- 2 tsp stevia extract powder
- 1 tbsp cinnamon
Instructions
- In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, stevia, and salt) set aside.
- In a separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
- Add dry ingredients to wet and stir with a spatula until well combined.
- Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
- While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
- Roll the cookie dough into balls, about 2 tablespoons per cookie.
- In a small shallow bowl, combine the stevia and cinnamon. Roll all of the balls into it, making sure each ball is coated.
- Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. The cookies will set up after they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.
Recipe Notes
Servings: 14 cookies
Serving size: 1 cookie
Prep time: 5 minutes
Cook time: 12 minutes
Total Time: 65 minutes (1 hour 5 minutes)
Nutritional information
Calories: 159
Fat: 15.7g
Carbs: 3.7g
Fiber: 1.8g
Net Carbs: 1.9g
Protein: 4.1g
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Keto Snickerdoodle Cookies
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