Keto Snickers Cookies Low Carb
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Keto Snickers cookies you are going to want to mix up!
Delicious low carb Snickers cookies that are simple to make.
If you are looking for a tasty and delish keto cookie recipe this is the one for you.
Do you love Snickers candy bars?
If so, you are going to love these Snickers cookies.
No need to buy store bought keto cookies when you can make homemade low carb Snickers candy cookies.
Simple and quick chocolate cookie with caramel, peanuts and more chocolate.
Makes great keto desserts, keto snacks or sweet little treat.
Make ahead a freeze for quick grab and go snacks or freezer desserts.
Sugar free, gluten free chocolate caramel cookie to make today.
These cookies have been loved by all even those that don’t follow a ketogenic diet / lifestyle and kids too.
Make a super yummy keto cookie with this NO FAIL recipe.
Follow the step by step instructions for the BEST low carb keto Snickers cookies.
❤️ Check out these other ❤️
Keto Snickers Recipes
Keto Snickers Cheesecake Fat Bombs
Keto Snickers Brownie Fat Bombs
Keto Snickers Ice Cream Fat Bombs
Keto Snickers Almond Fat Bombs
How To Make Keto Snickers Cookies
Preheat the oven to 350 degrees.
Place the almond flour
cocoa powder
butter
baking powder
vanilla extract
and Swerve sweetener in a mixing bowl. Beat on high until a loose dough forms.
Form the dough into 12 even sized balls.
Flatten each ball of dough with your hands, and shape it into a circle.
Place the cookies on a parchment lined baking sheet.
Bake for 8-10 minutes until cooked through.
Let the cookies cool to room temperature.
Use the tines of a fork to drizzle the caramel sauce over the cookies.
Add the baking chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until combined and melted completely.
Use the tines of a fork to drizzle the chocolate over the cookies.
Sprinkle the crushed peanuts on top of the cookies
and place them into the freezer to set for 15 minutes before serving.
Serve and Enjoy
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Keto Snickers Cookies
Ingredients
- 1 cup Almond flour
- 3 tablespoon Unsweetened cocoa powder
- 4 tablespoon Butter softened
- ¼ cup Swerve confectioners sugar substitute
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 2 tablespoon Walden Farms Sugar Free caramel sauce
- ¼ cup Lily’s baking chips
- 1 tablespoon Coconut oil
- 2 tablespoon Chopped peanuts
Instructions
- Preheat the oven to 350 degrees.
- Place the almond flour, cocoa powder, butter, baking powder, vanilla extract and Swerve sweetener in a mixing bowl. Beat on high until a loose dough forms.
- Form the dough into 12 even sized balls.
- Flatten each ball of dough with your hands, and shape it into a circle. Place the cookies on a parchment lined baking sheet.
- Bake for 8-10 minutes until cooked through.
- Let the cookies cool to room temperature.
- Use the tines of a fork to drizzle the caramel sauce over the cookies.
- Add the baking chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until combined and melted completely.
- Use the tines of a fork to drizzle the chocolate over the cookies.
- Sprinkle the crushed peanuts on top of the cookies, and place them into the freezer to set for 15 minutes before serving.
Notes
Nutrition
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