Keto Snickerdoodles 5 Ingredients Recipes
KETO SNICKERDOODLES | ONE OF THE BEST KETO COOKIE RECIPES
These keto snickerdoodles are super soft, perfectly thick, and covered with a cinnamon-sugar coating that gives them their iconic flavor. You won't believe each cookie has less than 1 NET CARB! And after you try these low carb snickerdoodles, they might just become your new favorite keto cookies.
Provided by The Diet Chef
Categories Dessert
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Cookie, Calories 95 calories, Fat 8.9, Carbohydrate 2, Fiber 1.2, Protein 2.3
LOW CARB KETO SNICKERDOODLES COOKIE RECIPE
This keto snickerdoodle cookie recipe lets you enjoy a cookie classic with only 3g net carbs! See how to make low carb snickerdoodles in just 30 minutes.
Provided by Maya Krampf
Categories Dessert
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193 kcal, Carbohydrate 5 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 54 mg, Fiber 2 g, ServingSize 1 serving
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