Low-Carb Snickerdoodles Recipe
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.
Servings: 18
Ingredients
- 1/2 cup butter softened
- 1 oz cream cheese softened
- 1/2 cup granulated erythritol
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon optional
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 cups almond flour super fine
For rolling:
- 2 tbsp granulated erythritol
- 1 tsp cinnamon
- 1 egg white 2 tbsp liquid egg whites
Instructions
- In a bowl, beat together butter, cream cheese and sweetener. Add vanilla and egg white and beat to combine.
- Add the dry ingredients - almond flour, salt, baking soda, cinnamon and cream of tartar. Beat until just combined.
- This is an optional step, but by chilling the dough, you can prevent spreading: 3. Chill the dough for 30 minutes.
- Scoop out about 2 tablespoons of dough for one cookie, roll into balls.
- In a small bowl combine granulated low-carb sweetener and cinnamon. Roll cookies into the cinnamon mixture.
- Place on a baking sheet.
- Preheat oven to 350 F.
- Bake for 14-15 minutes, until the edges are golden.
- 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.
Nutrition
Calories: 121kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 15mg | Fiber: 1g | Vitamin A: 180IU | Calcium: 31mg | Iron: 0.5mg