Keto Snickerdoodles [Low Carb & Gluten Free]
My keto snickerdoodles have the tang and spice you expect from a snickerdoodle cookie, but at a fraction of the carbs, & with some protein!
Servings: 30 Cookies
Calories: 124kcal
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 ¼ cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 1 ½ teaspoon Cream of tartar
- 1 teaspoon Xanthan gum
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter softened
- 1 ¼ cup Granulated Sugar Substitute Use 1 ½ cups if using allulose.
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- ¼ cup Granulated Sugar Substitute
- 1 tablespoon Cinnamon
Instructions
- In a medium bowl, whisk together all dry ingredients (except sugar substitute and cinnamon) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large mixing bowl, if using an electric mixer - cream butter and sugar substitute until smooth and fluffy.
- Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs and vanilla extract to the mix, beating well to combine.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Preheat the oven to 350 F, line 2 baking sheets with parchment paper.
- In a small bowl, combine remaining sugar substitute with the cinnamon, set aside.
- Roll 1.25" balls out of the keto cookie dough, then roll in cinnamon mixture.
- Arrange each dough ball on a lined baking sheet, leaving at least 2.5" between cookies - they flatten out a fair amount.
- Gently press the tops of each - flatten JUST enough to prevent the dough from rolling.
- Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not overbake!
- Allow cookies to cool for 2 minutes before removing from baking sheets.
- Cool completely before storing in an airtight container.
Notes
Just over 9 grams of carbs per cookie come from sugar alcohols. Add that to the 1 gram of fiber, and you're left with just under 2 net grams of carbs per cookie!
Nutrition
Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 158IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 0.3mg
