Keto Snickerdoodle Cookies
Soft and chewy keto snickerdoodle cookies coated in cinnamon and sweetener. A low-carb twist on the classic spiced cookie.
Ingredients
For the dough:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1/2 cup unsalted butter (softened)
- 3/4 cup powdered erythritol (or monk fruit)
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
For the coating:
- 3 tbsp granular erythritol
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, cream of tartar, and salt.
- In another bowl, cream butter and powdered erythritol until fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet and mix into a soft dough. Chill for 20–30 minutes.
- Mix granular erythritol and cinnamon in a small bowl.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon mixture.
- Place on baking sheet, flatten slightly, and bake 10–12 minutes until golden at the edges.
- Cool on the sheet for 5 minutes, then transfer to a rack.