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.
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Cookies
Keyword: Gluten Free, keto, Low Carb, snickerdoodle cookies
Servings: 12cookies
Calories: 187kcal
Author: Kristin McConnell
Ingredients
1stick butter8 tbsp or 1/2 cup- softened
1tspvanilla
1large egg
2cupsblanched- fine almond flour
1tspbaking soda
1tspcream of tartar
1cuperythritolor your granulated sweetener of choice- separated into 3/4c and 1/4c
1/2tspsalt
2tbspcinnamon- 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.