Low Carb Snickerdoodles Recipes

LOW CARB SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the sweeteners.
• Add the eggs and vanilla and mix until smooth.
• Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
• In a small bowl, stir together the sweetener and cinnamon for the topping.
• Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
• Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
• Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
• Store in an air-tight container for up to 5 days.

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

LOW CARB SNICKERDOODLES

Steps:

• In a mixing bowl beat butter with an electric mixer on
• medium to high speed for 30 seconds.
• Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
• Beat until thoroughly combined.
• Beat in the remaining flour.
• Cover and chill for 1 hour.
• Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
• Shape dough into 1 inch balls (should make about 30 balls).
• Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
• Bake at 350°F for 10 to 12 minutes.