Description
Delicious keto-friendly snickerdoodle cookies that are low in carbs and high in flavor.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol sweetener
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- additional cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, cinnamon, and salt.
- Add egg, coconut oil, and vanilla extract. Stir until combined.
- Form small balls of dough and roll them in cinnamon.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until golden.
- Let them cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well for longer storage.
- Adjust sweetness to taste by adding more sweetener if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: keto snickerdoodle cookies, low carb cookies, sugar-free cookies