KETO SNICKERDOODLE COOKIES

EASY

INGREDIENTS

DRY INGREDIENTS – 1 ⅓ cup Almond Flour – 2 tbsp Coconut Flour – ⅓ cup Erythritol – ½ tsp Baking Soda – ½ tsp Xanthan Gum LIQUID INGREDIENTS – ¼ cup Coconut Oil – ¼ cup Vanilla Almond Milk – 1 tsp Vanilla Essence – 1 tsp Apple Cider Vinegar CINNAMON COATING – 2 tsp Cinnamon – 3 tbsp Erythritol

Combine Dry Ingredients

In a large mixing bowl, whisk together all the dry ingredients: almond flour, coconut flour, sweetener, baking soda, xanthan gum.

1

Add Wet Ingredients

Pour the melted coconut, unsweetened almond milk (at room temperature, or it will solidify the coconut oil), vanilla, and apple cider vinegar.

2

Combine Batter Into Ball

Combine with a spoon at first, then use your hands to knead the dough and form a consistent cookie dough ball.

3

Make Cinnamon Sugar

In a separate bowl, whisk together ground cinnamon and sugar-free crystal sweetener of your choice.

4

Shape Cookie Balls

Shape 16 small cookie dough balls using a small mechanical cookie dough scoop. Dip the Snickerdoodle Cookie Dough balls into the cinnamon sugar.

5

Place On Cookie Sheet

Place each cookie ball onto a baking tray covered with parchment paper, leaving 1 cm space between each cookie.

6

Flatten Snickerdoodles

Flatten the snickerdoodle cookie with a spatula until the sides crack and the thickness is similar to a regular snickerdoodle cookie.

7

Bake Snickerdoodles

Bake cookies at 180°C/355°F for 15-18 minutes or until the sides are slightly golden brown.

8

Cool Snickerdoodles Down

Remove from the oven and cool down 5 minutes on the baking tray before transferring on a cooling rack.

9

KETO SNICKERDOODLE COOKIES

NET CARBS FAT PROTEIN

1.4 grams

4.8 grams

 1.2 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 16 Cookies

Prep: 15 Minutes Cook: 12 Minutes

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES