Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener make these low carb snickerdoodles simply perfect with a cup of coffee!
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
Yield:16 cookies 1x
Category:Low Carb Cookie Recipe
For the cookies:
2 cups superfine almond flour*
1/2 cup salted butter, softened
pinch of kosher salt
3/4 cup erythritol granulated sweetener*
1/2 tsp baking soda
For the coating:
2 Tbsp erythritol granulated sweetener*
1 tsp ground cinnamon
Preheat oven to 350 degrees (F)
Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
Combine the cinnamon and sweetener in a small dish.
Roll the balls in the mixture until well coated.
Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
Bake at 350 degrees (F) for 15 minutes.
Remove and cool slightly before serving.
*See the IBIH Pantry Page for the low carb flour and sweetener brands that I use and recommend for this recipe!