Keto Snickerdoodle Cookies

Step 1

In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.

Step 2

In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).

Step 3

Add dry ingredients to wet and stir with a spatula until well combined.

Step 4

Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.

Step 5

While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.

Step 6

Roll the cookie dough into balls, about 2 tablespoons per cookie.

Step 7

In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.

Step 8

Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center.  The cookies will set up after they cool.

Step 9

Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.