keto snickerdoodle cookies

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category!&nbsp;Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(Perfectly Soft!) Keto Snickerdoodles

almond flour

g coconut flour

xanthan gum

baking soda

cream of tartar

salt

113 g grass-fed unsalted butter (at room temperature)

1/3-3/4 cup erythritol (allulose

vanilla extract

allulose (for least aftertaste)

cinnamon

Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

Add almond flour, coconut flour, xanthan gum, &nbsp;baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).&nbsp;Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).&nbsp;With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!&nbsp;

Store in an airtight container for 3-5 days.&nbsp;Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.&nbsp;

These Low-Carb Snickerdoodle Cookies are a delicious treat to satisfy your sweet tooth! This recipe is low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, and refined-sugar-free!

Low-Carb Snickerdoodle Cookies

(4 oz) melted butter

tbsp sparkling water

tsp pure vanilla extract

(138 grams) ground sunflower seed meal

tbsp (~22 grams) powdered monk fruit sweetener

gluten-free baking powder

½ tsp xanthan gum

tbsp (15 grams) powdered monk fruit sweetener

Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.

Cookies

To a mixing bowl, using an electric mixer on highest speed, beat egg for 3 minutes until super fluffy. (Note that the mixing time is important to ensure the cookies are very soft.)

To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.

In a separate mixing bowl, whisk together ground sunflower seed meal, powdered monk fruit sweetener, baking powder, xanthan gum, and salt. Add dry ingredients to bowl of wet ingredients. Mix together using electric mixer, being careful to not overmix.

Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.

Using hands, roll dough into 12 equal-sized balls, rolling each in coating before transferring to prepared baking sheet. (The dough will be slightly sticky. If dough sticks too much to your hands, wet hands with water between rolling each dough ball.) (See note below about having remaining Cinnamon Sugar Coating leftover.)

Final Steps

Transfer pan to oven and bake for 5 minutes. Then, remove pan from oven and, using your fingers, press down slightly to form a cookie that is about ~½-inch thick before shaping cookie edges slightly to reduce cracking. Dust each cookie with a little more coating then return to oven until cooked through yet still soft, about an additional 3-4 minutes.

Remove pan from oven and allow cookies to fully cool and firm up.

My keto cinnamon twists have a lovely crunch and make for a super satisfying sweet treat. Think of them as a sugar free snickerdoodle cookie, with a twist in the middle. Yum!

Keto Cinnamon Twists (Snickerdoodles!)

mozzarella (170 g/ 6 oz)

almond flour (67 g/ 2.4 oz)

tsp psyllium husk powder

tsp baking powder

tsp erythritol (or sweetener of choice)

tsp vanilla extract (optional)

tbsp erythritol

butter

Preheat the oven to 200C / 390F electric or 180C / 350F fan.

Place the shredded mozzarella in heat-proof bowl and heat in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted. (Or warm in a non-stick pan on the stove).

Add the almond flour, psyllium husk powder, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then knead with hands until fully combined.

Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.

Mix the cinnamon and sweetener in a separate bowl. Brush the dough with 1/2 of the melted butter and sprinkle with 1/2 of the sweetener / cinnamon mix.

Fold the dough in half so the snickerdoodle mix is in the middle. (You may need to rewarm the dough at this point for 20 - 30 seconds in the microwave on the greaseproof paper to help loosen it up to cut and twist.) Trim the edges to form a rectangle. Cut into strips about 3 - 3.5 cm wide and twist in the middle once.

Place the twists on a baking tray lined with parchment paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / sweetener mix.

Bake 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.

Hello
I started keto recently and found this awesome recipe 2 weeks ago. This is absolutely delicious ! I did it a few times already and I found the option with an egg much fluffier and satisfying. I love it so much that I double the quantity so I can freeze some to reheat whenever I’m craving a sugary taste.
Thank you so much for this amazing website !

I like the Cinnamon Twists. 
Mine were å bit chewy but they tastet good and were suprisingly filling.
I'll give it a new try and roll out the dough thinner next time.
Definetely worth giving them a try!

Tasty but they came out flat… really flat. I have a gas oven and baked at 350 degrees. The dough consistency seemed fine. It was stretchy and not dry where it was falling apart. What could I alter in the recipe to make them look like those pictured? I love cinnamon and snickerdoodles and want to try these again.

They are DELICIOUS. Definitely one of my new favorite keto recipes.

https://content.jwplatform.com/videos/Y4l6jVim.mp4

Snickerdoodles just got a makeover! Think your favourite snickerdoodle flavourings of cinnamon and sugar but made low carb using erythritol and a cheat's super easy twist. These easy keto snickerdoodle twists have a lovely crunch and make for a super satisfying sweet treat.

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