SNICKERDOODLE COOKIES – KETO

These cinnamon cookies are easy to make. It is important to bring the butter to room temperature so that the cookies will bake evenly.

INGREDIENTS

1 stick or 1/2 cup of unsalted butter softened to room temperature

1 egg

1/3 cup of sweetener (erythritol or birch xylitol or stevia)

2 cups of almond flour

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon cream of tartar

1 teaspoon cinnamon powder

A pinch of salt

Ingredients for the coating of the cookies

1/4 cup sweetener (granulated erythritol)

1 teaspoon of cinnamon powder

PREPARATION

Preheat oven to 325 degrees

In a large bowl add the 2 cups of almond flour, sweetener, cinnamon powder, vanilla extract and salt and mix well till combined. Use your clean hands and add the butter to the mixture and mix well till combined.

Now add the egg to the dough and continue to mix well with your hand, if you feel the dough is not firm enough, add a tablespoon of almond flour and mix well.

In a small bowl add the coating mixture, 1/4 cup of sweetener and 1 teaspoon of cinnamon powder.

Prepare a cookie sheet and take lemon sized ball of dough, make the cookie shape.

Now roll each one of the cookie in the coating mixture and place in the cookie sheet.

See to it that the edges of the cookies are thick. Place the cookies about an inch apart from each other.

Place the cookies to bake in the 325 degree preheated oven for 20 minutes.

Remove from the oven, allow the cookies to cool down for 30 minutes. Enjoy delicious snickerdoodle cookies with a cup of milk, tea, or coffee.

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