These thick and soft keto snickerdoodle cookies are soft and moist on the inside. They are crispy around the edges. These cookies are everything you’ve ever dream of and more. 4.7 Stars (90 Reviews)Print
yield: 16 prep time: 5 MINUTES cook time: 12 MINUTES total time: 17 MINUTES
INGREDIENTS for Keto Snickerdoodle Cookies
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 For Making Delicious Keto Snickerdoodle Cookies
- Preheat oven to 350 F 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 separate 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.
