Low Carb Snickerdoodles Recipes

LOW CARB SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the sweeteners.
• Add the eggs and vanilla and mix until smooth.
• Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
• In a small bowl, stir together the sweetener and cinnamon for the topping.
• Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
• Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
• Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
• Store in an air-tight container for up to 5 days.

KETO SNICKERDOODLE COOKIES RECIPE

Steps:

• Whisk the almond flour and the next 5 ingredients in a medium bowl and set aside.
• Cream the butter and low carb sugar until light and fluffy, about 2 minutes. Add the vanilla, stevia glycerite and egg and beat until incorporated. The mixture will break (separate). That's okay, don't over-mix.
• Add the dry ingredients to the butter mixture and beat until completelyincorporated, but don't over mix. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 F and line a sheet pan with parchment paper.
• Using a two tablespoon cookie scoop, scoop the dough onto parchment lined paper. Roll the tops in cinnamon sugar, then flatten with a flat bottomed glass or measuring cup. (See post for tips.)
• Bake for 12-14 minutes or until the cookies puff up and the edgesbegin to brown slightly.
• Let the cookies cool on the pan for five minutes before transferring to a cooling rack. Do not touch them until they are completely cool and the erythritol has set - at least 2 hours.
• Store in an airtight container in the refrigerator or freeze. The cookies stay crisp in the refrigerator but soften considerably if kept on the counter.
• Each cookie has 0.84 g NET CARBS.

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

LOW CARB SNICKERDOODLES

Steps:

• In a mixing bowl beat butter with an electric mixer on
• medium to high speed for 30 seconds.
• Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
• Beat until thoroughly combined.
• Beat in the remaining flour.
• Cover and chill for 1 hour.
• Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
• Shape dough into 1 inch balls (should make about 30 balls).
• Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
• Bake at 350°F for 10 to 12 minutes.

SUGAR FREE SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 375 and prep a cookie sheet for nonstick.
• In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
• Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
• Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
• For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
• To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
• Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

KETO SNICKERDOODLES | ONE OF THE BEST KETO COOKIE RECIPES

Steps:

• Preheat oven to 375°F (190°C).
• In a mixing bowl, cream the butter with the egg and granular swerve, just until combined with a hand mixer or stand mixer.
• Mix the almond and coconut flours, cinnamon, and baking powder in a separate bowl. Then add to the butter-egg mixture and mix well to form a dough. Let it sit for 5 minutes, the dough will be easier to work with.
• For the coating, mix the swerve and cinnamon in a small bowl. Make 1 tablespoon-sized balls from the dough and roll in the coating.
• Place on a parchment lined baking tray. Slightly flatten the balls with the bottom of a glass.
• Bake for around 8 minutes. Cool for 5 minutes on the tray, then transfer to the wire rack.