Keto Snickerdoodles

Step 1

Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don't crowd the cookies).

Step 2

In a large bowl, whisk together the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt.

Step 3

Stir in the butter, egg, and vanilla extract until the dough comes together. Roll into 1 1/2 inch balls.

Step 4

In a shallow bowl, whisk toghether the allulose and cinnamon. Roll the balls in the cinnamon mixture and then place 2 inches apart on the prepared baking sheet.

Step 5

Press the balls down to about 3/4 inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own.

Step 6

Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.

Step 7

Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the pan.