Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Keto Snickerdoodle Cookies
These Keto Snickerdoodle Cookies are the perfect combination of soft and chewy on the inside and crisp and delicious on the outside!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Chilling Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
recipe, dough, low, carb, soft, best, chewy, almond, flour, cinnamon, cookies
Servings:
18
Servings
Calories:
122
kcal
Ingredients
Cookies
1/2
cup
unsalted butter
softened (one stick)
3/4
cup
Swerve granulated sweetener
or sweetener of your choice
1
large
egg
1
teaspoon
pure vanilla extract
2
cups
blanched, extra-fine almond flour
1
teaspoon
baking soda
1
teaspoon
cream of tartar
optional - it contains cornstarch, but it is a tiny amount
1/2
teaspoon
fine sea salt
Cinnamon Sugar
2
Tablespoons
Swerve granulated sweetener
1
Tablespoon
ground cinnamon
Instructions
Beat the butter, sugar, egg and vanilla together in a large bowl until fluffy.
Add the almond flour, baking soda, cram of tartar (if using) and salt. Mix just until combined.
Scoop out the dough and roll into balls.
Combine the sweetener and cinnamon together in a small bowl.
Roll the cookie balls in the cinnamon mixture.
Place on a parchment lined baking sheet (you will need two) and flatten slightly with the bottom of a glass.
Place in the refrigerator to chill for 10 to 15 minutes.
Preheat the oven to 350 degrees. Bake cookies for 10 minutes, until golden and set.
Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack.
Notes
Do not skimp on the chilling time or your cookies will fall flat and spread in the oven.
The butter should be softened, not melted or your cookies will fall flat and spread in the oven. Ask me how I know, lol
The Swerve sweetener does have a cooling effect when used on the outside of the cookies. The amount of cinnamon used helps to balance this out.
Dip the bottom of the glass into the cinnamon sugar mixture to keep the cookie dough from sticking.
4 total carbs - 2 fiber = 2 net carbs per cookie.
My first batch made 18 cookies, the second and third made 20 cookies.
Nutrition
Calories:
122
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
25
mg
|
Sodium:
131
mg
|
Potassium:
32
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
175
IU
|
Calcium:
34
mg
|
Iron:
1
mg