Low Carb Snickerdoodles 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
KETO SNICKERDOODLE COOKIES RECIPE
Soft and buttery keto snickerdoodles made with almond flour have the perfect cookie texture and a delicious cinnamon sugar coating.
Provided by Kim Hardesty
Categories Dessert
Time 1h28m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 cookie, Calories 100 kcal, Carbohydrate 2.24 g, Protein 1.97 g, Fat 9.37 g, Cholesterol 27 mg, Sodium 30 mg, Fiber 1.4 g, Sugar 0.28 g
LOW CARB SNICKERDOODLES
Soft and chewy snickerdoodle cookies without the guilt!
Provided by Karly Campbell
Categories Desserts
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the sweeteners.
- Add the eggs and vanilla and mix until smooth.
- Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
- In a small bowl, stir together the sweetener and cinnamon for the topping.
- Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
- Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
- Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
- Store in an air-tight container for up to 5 days.
Nutrition Facts : Calories 139 calories, Carbohydrate 5 grams carbohydrates, Fat 10 grams fat, Fiber 3 grams fiber, Protein 3.8 grams protein, ServingSize 2 cookies, Sodium 188 grams sodium
LOW CARB SNICKERDOODLES
A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time.
Provided by Mercy
Categories Dessert
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl beat butter with an electric mixer on
- medium to high speed for 30 seconds.
- Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
- Beat until thoroughly combined.
- Beat in the remaining flour.
- Cover and chill for 1 hour.
- Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
- Shape dough into 1 inch balls (should make about 30 balls).
- Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F for 10 to 12 minutes.
Nutrition Facts : Calories 139.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 53.8, Sodium 149.6, Carbohydrate 7.8, Fiber 0.2, Sugar 6.6, Protein 0.9
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