Keto Snickerdoodle Twists Recipes

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

KETO SNICKERDOODLES | ONE OF THE BEST KETO COOKIE RECIPES

Steps:

• Preheat oven to 375°F (190°C).
• In a mixing bowl, cream the butter with the egg and granular swerve, just until combined with a hand mixer or stand mixer.
• Mix the almond and coconut flours, cinnamon, and baking powder in a separate bowl. Then add to the butter-egg mixture and mix well to form a dough. Let it sit for 5 minutes, the dough will be easier to work with.
• For the coating, mix the swerve and cinnamon in a small bowl. Make 1 tablespoon-sized balls from the dough and roll in the coating.
• Place on a parchment lined baking tray. Slightly flatten the balls with the bottom of a glass.
• Bake for around 8 minutes. Cool for 5 minutes on the tray, then transfer to the wire rack.

KETO SNICKERDOODLE TWISTS

Steps:

• Preheat the oven to 200C electric (180C fan) / 390 Fahrenheit.
• Place the shredded mozzarella in heat proof bowl and heat in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted.
• Add the almond flour, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then kneed with hands until fully combined.
• Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.
• Mix the cinnamon and erythritol in a separate bowl. Brush the dough with 1/2 of the melted butter and sprinkle with 1/2 of the erythritol / cinnamon mix.
• Fold the dough in half so the snickerdoodle mix is in the middle. (You may need to rewarm the dough at this point for 20 - 30 seconds in the microwave on the greaseproof paper to help loosen it up to cut and twist.) Trim the edges to form a rectangle. Cut into strips about 3 - 3.5cm wide and twist in the middle once.
• Place the twists on a baking tray lined with greaseproof paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / erythritol mix.
• Cook 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.