Keto Snickerdoodle Cookie Recipe
Do you think of Snickerdoodle Cookies as being a Holiday recipe, or are they more of an everyday flavor that you crave year round? For me these Keto Snickerdoodle Cookies are just a delicious treat that is super easy to make, and they hardly take long to bake at all. Before you know it, in under half an hour you can have fresh-baked homemade cookies straight out of your oven. These are slightly buttery and pack just the right amount of that Cinnamon and Sugar flavor without the Net Carbs of traditional cookies.
You can adjust my recipe to make more or less cookies if you would like to, but it may be a good idea to make these fresh more often than to plan to make them far in advance. They will freeze well, so you could always freeze the individual servings (4 Cookies each!) and then take them out and warm them up as needed. I tend to find that if I bake too many cookies at once I get too tempted to over-eat them, so I know myself well enough to cook them in small batches.
I like to have a glass of Toasted Coconut flavored Coconut Almond Milk nearby when I have any Keto Cookies, as they are so good to dunk in there when I feel like it. The Coconut Almond Milk also gives me something slightly creamy to wash them down with too, which reminds me of good old fashioned cookies and milk.
KETO SNICKERDOODLE COOKIE RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 10-12 Minutes
Total Time: 22 Minutes
- 1 Cup Blanched Almond Flour
- 1/3 Cup Lakanto Classic Monkfruit Sweetener
- 4 TBSP Grass-Fed Butter (Softened)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Cinnamon
- 2 Additional Tablespoons of Lakanto Classic Monkfruit Sweetener
- Pinch of Pink Himalayan Salt
- Preheat the Oven to 350F.
- In a Large Mixing Bowl combine the Almond Flour, Lakanto Classic Monkfruit Sweetener, and the Pinch of Salt.
- In a Medium Mixing Bowl whisk together the Large Egg, 4 Tablespoons of Softened Grass-Fed Butter, and Vanilla Extract.
- Pour the wet ingredients from the Medium Mixing Bowl into the dry ingredients in the Large Mixing bowl and fold together with a spatula until the dough is evenly mixed.
- In a Small Mixing Bowl add the 2 Tablespoons of Lakanto Classic Monkfruit Sweetener and the 1/2 Teaspoon of the Cinnamon.
- Take a Large Cookie Sheet and cover it with Parchment Paper (this will not only prevent the cookies from sticking, but will also make cleanup so much easier later on.
- Spoon out the mixture into 12 evenly sized balls, these will be slightly smaller than a Ping Pong ball each. Roll these balls one by one in the Monkfruit and Cinnamon mixture, and form them into small disks by hand and place them on the cookie sheet at least 1 inch apart. The cookies will not flatten out too much when they bake, so if you want flatter cookies just be sure to smush them flatter. I caution against making them too flat, because you do not want them to fall apart after they are baked.
- Bake the Snickerdoodle Cookies in the oven at 350F for approximately 10 minutes. This will vary based on ovens, altitude, and other factors so keep an eye on them.