Keto Snickerdoodle Cookies
These Keto-friendly Snickerdoodle Cookies are so quick and easy to make, and they take very few ingredients. With 4 cookies per serving you'll be satisfied.
Ingredients
- 1 Cup Almond Flour Fine & Blanched Preferred
- 1/3 Cup Lakanto Classic Monkfruit Sweetener
- 4 tbsp Grass-Fed Salted Butter Softened
- 1 Large Free-Range Egg
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Cinnamon
- 1 Pinch Pink Himalayan Salt
For Dusting
- 2 tbsp Lakanto Classic Monkfruit Sweetener
Instructions
- 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.