Keto Snickerdoodles
Keto Snickerdoodles are chewy, buttery cookies packed with cinnamon flavor, making them a perfect low-carb treat for any sweet craving.
Ingredients
Dry Ingredients
- 1 cup almond flour Almond flour is the primary flour for these cookies.
- 1/4 cup coconut flour Adds texture and helps absorb moisture.
- 1/2 tsp cream of tartar Helps provide a chewy texture.
- 1/2 tsp baking soda Leavening agent to help cookies rise.
- 1 tsp cinnamon Plus extra for sprinkling.
- 1/4 tsp salt Enhances flavor.
Wet Ingredients
- 1/2 cup butter, softened Should be at room temperature for easy mixing.
- 3/4 cup erythritol or another low-carb sweetener Adjust sweetness to taste.
- 1 tsp vanilla extract For flavor.
- 2 large eggs Bind the ingredients together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, cream of tartar, baking soda, cinnamon, and salt together.
- In another bowl, cream the butter and erythritol until light and fluffy.
- Add in the eggs and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a dough forms.
Baking
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
- In a small bowl, mix some cinnamon and erythritol for sprinkling on top.
- Sprinkle this mixture over each cookie.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let cool before serving.
Notes
These cookies are best served warm. Store in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. For variations, consider adding chopped nuts or sugar-free chocolate chips.