This Keto Snickerdoodles Cookies have all the classic flavors along with crisp edges and a soft, chewy center.
Prep Time15 minutesmins
Cook Time12 minutesmins
0 minutesmins
Total Time27 minutesmins
Course: Snacks
Cuisine: American
Servings: 16cookies
Calories: 138kcal
Author: Gerri
Ingredients
4ouncesUnsalted Buttersoftened
1largeEgg
1teaspoonVanilla Essence
2cupsAlmond Flour
⅓cupErythritol
1tablespoonCinnamonground
1teaspoonBaking Powder
1teaspoonCream of Tartar
PinchSalt
¼cupErythritolfor coating
2teaspoonCinnamonfor coating
Instructions
Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, add the butter, egg and vanilla. Beat with your hand mixer until fluffy - about 4-6 minutes.
Add the remaining ingredients, except for the coating, and gently fold together until just combined.
In a small bowl, mix together the erythritol and cinnamon for the coating.
Use a cookie scoop to portion the mixture, roll each portion into a ball, then roll the ball into the coating. Place onto the cookie sheet and press down lightly. Repeat for the remaining cookies.
Chill for 1o minutes.
Bake for 10-14 minutes until the cookies are firm around the edges. Leave to cool on the cookie sheet.
Once cooled, enjoy!
Video
Keto Snickerdoodle Recipe - Easy To Make Low Carb Cookies "Yum" (Gluten Free)