Welcome to our the sixth day of cookies!
Day 6 of 12 Days of Cookies!
On the sixth Day of Cookies, my trainer gave to me… 
Snickerdoodle Cookies
Buttery, cinnamon, and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, low carb, and gluten-free approved.
Snickerdoodle Cookies - KETO LOW CARB GLUTEN-FREE
Buttery, cinnamon, and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, low carb, and gluten-free approved.
Ingredients
- 1 stick butter 8 tbsp or 1/2 cup- softened
- 1 tsp vanilla
- 1 large egg
- 2 cups blanched- fine almond flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 cup erythritol or your granulated sweetener of choice- separated into 3/4c and 1/4c
- 1/2 tsp salt
- 2 tbsp cinnamon- separated in half
Instructions
- Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED
- In a large mixing bowl- Cream butter, egg, and vanilla together until soft and fluffy.
- Sift together ALL remaining ingredients EXCEPT 1/4 c of the sweetener and 1 tbsp of the cinnamon. Mix those together in a small separate bowl and reserve for rolling.
- Mix dry into wet ingredients just until combined. Do not over mix, the butter will get too warm and the cookies will fall flat.
- Scoop and roll into 2-3 in balls. Roll in cinnamon sweetener mixture. Place on greased cookie sheet.
- REFRIGERATE for 5-10 min.
- Bake 10 minutes or until golden and set up.
Enjoy!
See you tomorrow for another sweet treat! =)
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Hi!! I’m Kristin McConnell, I am so glad you are here! I am a wife to my amazing husband and a Mom of two fabulous kids.