How To Make Low Carb Snickerdoodles – Keto & Gluten Free

Author: Mellissa Sevigny Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 minutes Yield: 16 cookies 

DESCRIPTION

Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener make these low carb snickerdoodles simply perfect with a cup of coffee!

INGREDIENTS

For the cookies:

2 cups superfine almond flour*

1/2 cup salted butter, softened

pinch of kosher salt

3/4 cup erythritol granulated sweetener*

1/2 tsp baking soda

For the coating:

2 Tbsp erythritol granulated sweetener*

1 tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees (F)
2. Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
3. Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
4. Combine the cinnamon and sweetener in a small dish.
5. Roll the balls in the mixture until well coated.
6. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
7. Bake at 350 degrees (F) for 15 minutes.
8. Remove and cool slightly before serving.

NOTES

*See the IBIH Pantry Page for the low carb flour and sweetener brands that I use and recommend for this recipe!

Source greatist.com

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

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