yield: 16 prep time: 5 MINUTES cook time: 12 MINUTES total time: 17 MINUTES
Soft and moist on the inside, and crispy around the edges – these thick and soft keto snickerdoodle cookies are everything you’ve ever dreamt of and more. 4.7 Stars (90 Reviews)Print
INGREDIENTS
COOKIE:
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- Pinch of salt
- 1/2 cup butter (1 stick)
- 3/4 cup Lakanto monk fruit, or choice of sweetener
- 1 tsp vanilla extract
- 2 eggs
COATING:
- 1 tsp ground cinnamon
- 2 tbsp monk fruit
INSTRUCTIONS
- Preheat oven to 350F and line cookie sheet with parchment paper.
- In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
- In a seperate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs. Once creamed together, start slowly mixing in the dry ingredients.
- For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1-1 1/4″ balls.
- Flatten balls slightly on cookie sheet and bake for 12 minutes.
NUTRITION INFORMATION:
YIELD: 16 Cookies SERVING SIZE: 1 Cookie
Amount Per Serving: CALORIES: 139.3 TOTAL FAT: 12.6g CARBOHYDRATES: Net Carbs: 1.8g FIBER: 3.06g PROTEIN: 3.6g© KaseyCUISINE: Keto, Low Carb, Sugar Free / CATEGORY: Dessert
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
