Low-Carb  Snickerdoodles



18 servings

50 mins


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

1. In a bowl, beat together butter, cream cheese and sweetener. Add vanilla and egg white and beat to combine.

2. Add the dry ingredients - almond flour, salt, baking soda, cinnamon and cream of tartar. Beat until just combined.

3. This is an optional step, but by chilling the dough, you can prevent spreading: 3. Chill the dough for 30 minutes.

4. Scoop out about 2 tablespoons of dough for one cookie, roll into balls.

5.  In a small bowl combine granulated low-carb sweetener and cinnamon. Roll cookies into the cinnamon mixture.

6. Place on a baking sheet.

7. Preheat oven to 350 F.

8. Bake for 14-15 minutes, until the edges are golden.

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.

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.


Simple, Low-Carb and Keto recipes