Low Carb Soft Snickerdoodles
Low Carb Soft Snickerdoodles, deliciously soft on the inside and crisp on the outside
Servings 8
Equipment
- Electric Mixer
- stove, sheet pan, mixing bowl
Ingredients
- 1 ½ cups Almond Flour
- ½ cup Coconut Flour
- 2 teaspoon Cream of Tartar
- 1 tsp Baking Soda
- ½ teaspoon Xanthan Gum
- ½ cup Butter
- ½ cup Monk Fruit
- ¼ cup Brown Stevia (or additional monk fruit)
- 1 teaspoon Vanilla Extract
- 2 Eggs
Coating
- 1 tsp Ground Cinnamon
- 2 tablespoon Monk 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.