Warm cinnamon, crunch and a nice soft cakey texture……ahhhh Snickerdoodles. I have noticed a reoccurring happening among the Keto dessert recipes. They tend to be super quick and have minimal ingredients, but they ALWAYS taste great! This leads me to believe that even the busiest of people could easily do a low carb or Ketogenic diet.
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Today’s cookies are brought to you in part by my ever increasing need for cinnamon during these chilly Fall days. There is something about that warm spicy smell wafting through the house that just takes me back to childhood days. We grow up with these traditional flavors and scents, so there’s no reason why our cookies can’t “grow up” too! We don’t need sugar laden white flour filled ‘doodles, these will satisfy your every cookie need and still only be less than 2 carbs each. Don’t faint, you read me right! Because you do not count the erythritol carbs from the Swerve (they are not metebolized, your body discards them, read more on that HERE) these puppies are deliciously low carb!
2 cups almond flour
1/4 tsp baking soda
1/4 tsp sea salt
6 Tbsp butter, soft but not melted
5 Tbsp Swerve, confectioners (you do NOT want to bake with granulated, trust me, you will get crunchy bits that taste like sand, it’s best to use conf.)
1 tsp vanilla extract
For the coating:
3 Tbsp swerve
1 tsp cinnamon
dash of salt
Preheat oven to 350º and spray a cookie sheet with nonstick spray. Mix all of the cookie ingredients, if should be thick. Scoop into 20 balls. Mix the coating and roll each dough ball into the coating and set on the cookie sheet. mash down slightly into disks. The more you mash them at this point the crunchier they’ll be (I like cakey cookies so I didn’t mash them that much, just enough so the middles would bake). Bake for 10-15 minutes depending on the crunchiness you desire. Do not remove your cookies until they are cool enough to handle with your hands, if you move them too soon they might fall apart.