Keto snickerdoodle cookies
Perfectly soft with a crunchy outside, this keto snickerdoodle cookies recipe makes a gluten-free and sugar-free dessert or snack with a profound cinnamon flavor.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: Gluten-free cookies, Keto cookies
Servings: 12 cookies
Calories: 148kcal
- 1 stick 113g butter at room temperature
- ⅓ cup 75g granulated sweetener I use Sukrin
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 ½ cup 150g almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- Pinch of salt
For coating
- 1 tablespoon granulated sweetener
- 1 tablespoon cinnamon
Preheat the oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the almond flour, baking soda, xanthan gum, cinnamon, and salt. Set aside.
In another mixing bowl, add the butter and sweetener and beat using a hand mixer on medium-high for 5 minutes or until pale yellow and fluffy.
Add the vanilla extract and egg and beat until they come together. Then, add the dry mixture and beat until no dry ingredients are left.
Combine the coating ingredients in a small mixing bowl. Then, scoop the cookie dough and roll it into 12-14 even balls, which you roll in coating mixture and place on the prepared baking sheet, leaving space to spread in between. Refrigerate for 10 minutes.
Bake for 13-15 minutes or until spread and small cracks appear on the top. Leave to cool down on the baking sheet for 10 minutes. Then, transfer onto a cooling rack using a spatula to cool down completely and serve.
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Fiber: 2g | Sugar: 1g | Vitamin A: 259IU | Calcium: 62mg | Iron: 1mg