Low Carb Keto Snickerdoodles Cookie Recipes

SIMPLE SNICKERDOODLES- KETO LC GF

Steps:

• Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED
• In a large mixing bowl- Cream butter, egg and vanilla together until soft and fluffy.
• Sift together ALL remaining ingredients EXCEPT 1/4 c of the sweetener and 1 tablespoon of the cinnamon. Mix those together in a small separate bowl and reserve for rolling.
• Mix dry into wet ingredients just until combined. Do not over mix, the butter will get too warm and the cookies will fall flat.
• Scoop and roll into 2-3 in balls. Roll in cinnamon sweetener mixture. Place on greased cookie sheet.
• REFRIGERATE for 5-10 min.
• Bake 10 minutes or until golden and set up.

KETO SNICKERDOODLE COOKIES RECIPE

Steps:

• Whisk the almond flour and the next 5 ingredients in a medium bowl and set aside.
• Cream the butter and low carb sugar until light and fluffy, about 2 minutes. Add the vanilla, stevia glycerite and egg and beat until incorporated. The mixture will break (separate). That's okay, don't over-mix.
• Add the dry ingredients to the butter mixture and beat until completelyincorporated, but don't over mix. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 F and line a sheet pan with parchment paper.
• Using a two tablespoon cookie scoop, scoop the dough onto parchment lined paper. Roll the tops in cinnamon sugar, then flatten with a flat bottomed glass or measuring cup. (See post for tips.)
• Bake for 12-14 minutes or until the cookies puff up and the edgesbegin to brown slightly.
• Let the cookies cool on the pan for five minutes before transferring to a cooling rack. Do not touch them until they are completely cool and the erythritol has set - at least 2 hours.
• Store in an airtight container in the refrigerator or freeze. The cookies stay crisp in the refrigerator but soften considerably if kept on the counter.
• Each cookie has 0.84 g NET CARBS.

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.