keto snickerdoodle cookies

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category!&nbsp;Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(Perfectly Soft!) Keto Snickerdoodles

almond flour

g coconut flour

xanthan gum

baking soda

cream of tartar

salt

113 g grass-fed unsalted butter (at room temperature)

1/3-3/4 cup erythritol (allulose

vanilla extract

allulose (for least aftertaste)

cinnamon

Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

Add almond flour, coconut flour, xanthan gum, &nbsp;baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).&nbsp;Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).&nbsp;With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!&nbsp;

Store in an airtight container for 3-5 days.&nbsp;Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.&nbsp;

These Low-Carb Snickerdoodle Cookies are a delicious treat to satisfy your sweet tooth! This recipe is low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, and refined-sugar-free!

Low-Carb Snickerdoodle Cookies

(4 oz) melted butter

tbsp sparkling water

tsp pure vanilla extract

(138 grams) ground sunflower seed meal

tbsp (~22 grams) powdered monk fruit sweetener

gluten-free baking powder

½ tsp xanthan gum

tbsp (15 grams) powdered monk fruit sweetener

Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.

Cookies

To a mixing bowl, using an electric mixer on highest speed, beat egg for 3 minutes until super fluffy. (Note that the mixing time is important to ensure the cookies are very soft.)

To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.

In a separate mixing bowl, whisk together ground sunflower seed meal, powdered monk fruit sweetener, baking powder, xanthan gum, and salt. Add dry ingredients to bowl of wet ingredients. Mix together using electric mixer, being careful to not overmix.

Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.

Using hands, roll dough into 12 equal-sized balls, rolling each in coating before transferring to prepared baking sheet. (The dough will be slightly sticky. If dough sticks too much to your hands, wet hands with water between rolling each dough ball.) (See note below about having remaining Cinnamon Sugar Coating leftover.)

Final Steps

Transfer pan to oven and bake for 5 minutes. Then, remove pan from oven and, using your fingers, press down slightly to form a cookie that is about ~½-inch thick before shaping cookie edges slightly to reduce cracking. Dust each cookie with a little more coating then return to oven until cooked through yet still soft, about an additional 3-4 minutes.

Remove pan from oven and allow cookies to fully cool and firm up.

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