Low Carb Soft Snickerdoodles, deliciously soft on the inside and crisp on the outside
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Total Time 17 minutesminutes
Servings 8
Equipment
Electric Mixer
stove, sheet pan, mixing bowl
Ingredients
1 ½ cupsAlmond Flour
½cup Coconut Flour
2teaspoonCream of Tartar
1tsp Baking Soda
½teaspoonXanthan Gum
½cup Butter
½cupMonk Fruit
¼cupBrown Stevia (or additional monk fruit)
1teaspoonVanilla Extract
2Eggs
Coating
1tsp Ground Cinnamon
2tablespoonMonk Fruit
Instructions
Preheat oven to 350F and line cookie sheet with parchment paper.
In a mixing bowl whisk together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum
In a separate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs. Once well mixed, start slowly mixing in the dry ingredients.
For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1-1 ¼" balls.
Flatten balls slightly on a cookie sheet and bake for 10- 12 minutes.