Keto Snickerdoodle Cookies
Serves 12
20 mins prep
18 mins cook
38 mins total
A delicious keto-friendly Snickerdoodle cookie recipe. Each cookie (1 of 12 servings) contains approximately 80 calories, 7.5g fat, 2g protein, and 1.2g net carbs. The recipe offers a choice between coconut flour and almond flour (note: using almond flour will change the macros). An optional small batch cream cheese frosting recipe is also provided for an extra treat.
0 servings
1. Let butter and cream cheese soften. Preheat oven to 350°F (175°C). 2. Using an electric mixer, mix softened butter and powder sweetener. Add cream cheese and mix until combined. Add egg, vanilla, 0.5 tsp cinnamon, and salt, then mix thoroughly. Finally, add coconut flour (or almond flour) and mix until a dough forms. 3. In a separate small bowl, mix the granular sweetener and 1.5 tsp cinnamon for the coating. 4. Roll the dough into 12-15 balls (about 2 tablespoons each) and coat each ball thoroughly with the cinnamon-sugar mix. 5. Place the coated balls on a parchment-lined baking sheet and flatten them into cookie shapes. 6. Bake for 15-20 minutes. Let the cookies cool for 5 minutes before enjoying. Optional Cream Cheese Frosting Instructions: 1. Soften 1 tbsp cream cheese. Mix with 2 drops liquid stevia (or 0.5 tbsp powder sweetener) and a small drop of vanilla extract. Mix all ingredients until smooth. Use immediately for frosting a cookie.
