The Best Keto Snickerdoodles Recipe
Delicious and soft keto snickerdoodle cookies that are made in a blender.
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Servings: 12 cookies
Calories: 116.4kcal
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Equipment
- Measuring cups and spoons
- Mixing Bowls
- Baking sheets - non stick
- Parchment Paper
Ingredients
Snickerdoodle Cookies
- ½ cup almond meal/flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 stick butter softened
- ⅛ tsp salt
- ¼ cup granulated sweetener of choice or more, to your taste
- 1 tsp vanilla extract
- 1 egg
Cinnamon and Sweetener
- 2 tbsp ground cinnamon
- 1 tsp granulated sweetener of choice or more, to your taste
Instructions
- Preheat your oven to 180°C/350°F. Add your softened butter, sugar, and egg to the blender. Close the lid and blend for 1 minute.
- Next, add the remaining ingredients into the blender. Close the lid and blend for another minute. Your dough will be pretty loose, let the dough sit for 5-10 minutes so that the coconut flour can absorb the liquid and thicken a bit.
- Form 12 cookies with a scooper or two spoons. Each cookie should be about the size of a tablespoon. Mix the cinnamon and sweetener together in a small bowl. Dip each cookie in the cinnamon/sweetener mix and place it on a lined baking pan. If you would like gently press the top of each cookie with your fingers to flatten the top.
- Place your cookies in the oven on the top rack. Bake for 10-12 minutes or until the edges start to turn golden brown. Let your snickerdoodles cool and enjoy!
Video
Notes
- If you want to dip your cookies in the cinnamon/sweetener mix a second time it is best to do that while the cookies are still warm. This will help the mixture stick to the cookies.
Nutrition
Serving: 1cookieCalories: 116.4kcalCarbohydrates: 3.9gProtein: 2gFat: 10.8gSodium: 36.9mgPotassium: 47.8mgFiber: 2.2gSugar: 0.4gVitamin A: 259.1IUVitamin C: 0.1mgCalcium: 42.9mgIron: 0.5mg