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.

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Prep Time: 5 minutes

Bake Time: 14 minutes

Servings: 12

Macros per serving (1 cookie):

Calories: 147

Fat: 13g (88%)

Protein: 3g (8%)

Net Carbs: 1g (4%)

• Total Carbs: 17g

• Fiber: 2g

• Sugar Alcohols: 14g

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Ingredients:

(Ingredients can be purchased by clicking on the green link)

Dry Ingredients:

• 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

Wet Ingredients:

• 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

Topping:

• 2 Teaspoons Cinnamon, ground

• 2 Tablespoons Monkfruit/Erythritol Blend sweetener(I use lakanto + some allulose)

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Let's Do This!

1. Preheat your oven to 350F or 175C.

2. 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.

3. In a medium sized mixing bowl, combing the Dry ingredients from above. Whisk to break any clumps and combine.

4. Slowly add the Dry ingredients into the Wet ingredients while mixing. I like to do this in three parts.

5. 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.

6. On a shallow plate, combine the Topping ingredients with a fork.

7. Divide the dough into 12 portions. Roll each portion into a ball.

8. Coat each dough ball in the Topping blend before placing it on a baking sheet lined with parchment paper.

9. Lightly flatten the dough to make a puck shape.

10. Bake for 12-14 minutes, until edges are just starting to turn golden brown. Do not overcook these.

11. Allow the cookies to cool completely before touching them or they can fall apart.

12. Once cool, enjoy.

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How We Did It!