Snickerdoodle No Bake Cookies Keto Low Carb Recipes

SNICKERDOODLE NO BAKE COOKIES | KETO | LOW CARB

Snickerdoodle No Bake Cookies | Keto | Low Carb image

Provided by cjsketokitchen.com

Categories Dessert keto desserts low carb dessert No Bake Recipe

Number Of Ingredients 7

Ingredients

1/2 cup butter (softened one stick)
4 oz softened cream cheese
2/3 cup powdered natural sweetener
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
4 cups shredded coconut (unsweetened)

Steps:

Line a baking sheet with parchment paper, or a silicone mat
Taste the butter and cream cheese and a medium size bowl. Using an electric mixer, beat until smooth and creamy.
At the sweetener, cinnamon, vanilla extract, and baking soda... And beat for 10 more seconds. Stir in the shredded coconut by hand until fully combined.
Use a one and a half tablespoon cookie dough scoop....and drop scoops onto the lined sheet. Chill for 30 minutes in the refrigerator before serving. Store in an airtight container in the refrigerator for up to one week, or in the freezer for up to three months. Recipe can we halved if desired.

Nutrition Facts : ServingSize 0.75 oz, Calories 118 kcal, Carbohydrate 3 g, Protein 2 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 9 mg, Sodium 79 mg, Fiber 2 g, Sugar 1 g

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Low Carb Keto Snickerdoodles Cookie Recipe image

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

Ingredients

6 tbsp Salted butter
1/3 cup Besti Brown Monk Fruit Allulose Blend
1/2 tbsp Cinnamon
1/2 tsp Xanthan gum
1/2 tsp Baking powder
1 large Egg
1 tsp Vanilla extract
2 1/2 cups Wholesome Yum Blanched Almond Flour
1 1/2 tbsp Besti Brown Monk Fruit Allulose Blend
1 1/2 tsp Cinnamon

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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