Low-Carb
Snickerdoodles
YIELD
TIME
18 servings
50 mins
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Ingredients
butter cream cheese granulated erythritol vanilla extract cinnamon cream of tartar baking soda salt almond flour
For rolling:
granulated erythritol cinnamon egg white — liquid egg whites
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1. In a bowl, beat together butter, cream cheese and sweetener. Add vanilla and egg white and beat to combine.
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2. Add the dry ingredients - almond flour, salt, baking soda, cinnamon and cream of tartar. Beat until just combined.
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3. This is an optional step, but by chilling the dough, you can prevent spreading: 3. Chill the dough for 30 minutes.
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4. Scoop out about 2 tablespoons of dough for one cookie, roll into balls.
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5. In a small bowl combine granulated low-carb sweetener and cinnamon. Roll cookies into the cinnamon mixture.
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6. Place on a baking sheet.
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7. Preheat oven to 350 F.
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8. Bake for 14-15 minutes, until the edges are golden.
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9. Let the cookies cool on the baking sheet, then transfer to an air-tight container and store at room temperature for up to 5 days.
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Low-Carb Snickerdoodles Recipe - soft, buttery, packed with cinnamon, these cookies are perfect for the holidays. Quick and easy to make, the perfect addition to your Christmas cookie tray.
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