Description
Deliciously soft and chewy Keto Snickerdoodles that are perfect for a low-carb lifestyle.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, erythritol, baking soda, cream of tartar, and salt.
- In another bowl, combine melted butter, egg, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until a dough forms.
- Roll the dough into balls and then roll in a mixture of cinnamon and erythritol.
- Place cookies on the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes or until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- For a more cinnamon flavor, increase the cinnamon in the rolling mixture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg