Thick and Soft Keto Snickerdoodle Cookies - Low Carb Gluten Free
Keto Snickerdoodle Cookies are incredibly soft coated cookies in cinnamon. These gluten-free cookies are thick and bake perfectly every time. During the holiday months, these cookies are a family favorite.
Prep Time10 mins
Cook Time10 mins
Resting Time15 mins
Total Time20 mins
Servings: 12 keto snickerdoodle cookies
Cinnamon Sugar Coating
- 2 tbsp Erythritol
- 2 tsp cinnamon
Preheat oven to 350°F/180°C and line a baking tray with parchment paper or silicone baking mats. Set aside.
In a medium bowl combine the dry ingredients: coconut flour, almond flour, salt, baking powder, cream of tartar. Set aside.
In a large mixing bowl using an electric mixer, cream together the butter, erythritol, and cream cheese until well combined for about 1-2 minutes. Mix in the egg, and vanilla extract until well incorporated. Scrape down that sides of the bowl if needed.
Combine the dry ingredients with the wet ingredients until well combined.
Don't over mix. Cover with plastic foil and refrigerate for at least 30 minutes.
In a small bowl, combine the erythritol and cinnamon.
Remove the dough from the refrigerator and roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Each cookie dough weighted about 1 oz.
Roll all of the keto snickerdoodle cookies into the cinnamon erythritol mixture. Generously coat each cookie ball.
Flaten each keto cookie with the back of a measuring cup, as these cookies don't spread while baking.
Transfer cookies to the baking tray and bake for 8-10 minutes, until just very lightly golden. Let the cookies cool for about 10 minutes and enjoy!
Serving: 1keto cookie | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 12mg | Fiber: 2g | Sugar: 0g | Vitamin A: 205IU | Calcium: 34mg | Iron: 0.6mg | Net Carbs: 2g