Low Carb Snickerdoodles - Keto & Gluten Free
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!
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!
- Carbohydrate 0.139471250005423 g
- Cholesterol 30.5031250194334 mg
- Fat 11.5094962573314 g
- Fiber 0.0862874975204468 g
- Protein 0.12707750007683 g
- Saturated Fat 7.28839562964305 g
- Serving Size 1 1 cookie (14g)
- Sodium 81.7362500520635 mg
- Sugar 0.0531837524849765 g
- Trans Fat 0.806510375513223 g
- Calories 102 calories
Step-by-step
- 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.
Superfine almond flour does the heavy lifting in this formulation, replacing standard wheat flour while demanding a careful approach to measuring because nut flours lack gluten structure. A reliable digital kitchen scale set to grams will yield far more consistent results than dry measuring cups, preventing the dense or crumbly textures that often plague grain-free baking. Mixing the dough requires a sturdy silicone spatula and a medium-sized glass or metal bowl rather than an electric mixer, ensuring the softened salted butter incorporates fully without overworking the fats. Baking parchment laid flat on an aluminum baking sheet prevents sticking and promotes even heat distribution during the fifteen-minute oven cycle at 350 degrees Fahrenheit. Pressing each rolled dough ball down with the flat bottom of a drinking glass before baking creates the characteristic cracked surface while guaranteeing the centers cook uniformly. Pair these warm cookies with freshly brewed black coffee, whose bitterness cuts through the rich butterfat and cooling sweetness of the granulated erythritol coating.
