SIMPLE SNICKERDOODLES- KETO LC GF
Buttery, cinnamon and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, lc and gluten free approved.
Provided by admin
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED
- In a large mixing bowl- Cream butter, egg and vanilla together until soft and fluffy.
- Sift together ALL remaining ingredients EXCEPT 1/4 c of the sweetener and 1 tablespoon of the cinnamon. Mix those together in a small separate bowl and reserve for rolling.
- Mix dry into wet ingredients just until combined. Do not over mix, the butter will get too warm and the cookies will fall flat.
- Scoop and roll into 2-3 in balls. Roll in cinnamon sweetener mixture. Place on greased cookie sheet.
- REFRIGERATE for 5-10 min.
- Bake 10 minutes or until golden and set up.
Nutrition Facts : Calories 187 calories, Carbohydrate 6 grams carbohydrates, Fat 17 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, ServingSize 1 Cookie, TransFat 0 grams trans fat
LOW CARB SNICKERDOODLES
Soft and chewy snickerdoodle cookies without the guilt!
Provided by Karly Campbell
Categories Desserts
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 139 calories, Carbohydrate 5 grams carbohydrates, Fat 10 grams fat, Fiber 3 grams fiber, Protein 3.8 grams protein, ServingSize 2 cookies, Sodium 188 grams sodium
LOW CARB KETO SNICKERDOODLES COOKIE RECIPE
This keto snickerdoodle cookie recipe lets you enjoy a cookie classic with only 3g net carbs! See how to make low carb snickerdoodles in just 30 minutes.
Provided by Maya Krampf
Categories Dessert
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193 kcal, Carbohydrate 5 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 54 mg, Fiber 2 g, ServingSize 1 serving
LOW CARB SNICKERDOODLES
A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time.
Provided by Mercy
Categories Dessert
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.7, Fat 12.1, SaturatedFat 7.5, Cholesterol 53.8, Sodium 149.6, Carbohydrate 7.8, Fiber 0.2, Sugar 6.6, Protein 0.9
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