Name: Keto Snickerdoodle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups (180 g) of almond flour; 2 Tablespoons (14 g) of flaxmeal; 1/3 cup (80 ml) of ghee; 1/3-1/2 cup of erythritol; 1 egg, whisked; 1 teaspoon (4 g) of baking soda; 1 teaspoon (2 g) of baking powder; 1 teaspoon (5 ml) of vanilla extract; Dash of salt; 2 Tablespoons of erythritol; 1 Tablespoon (6 g) of cinnamon powder

Description

We’ve keto-fied a classic cookie that’s great to share.

Ingredients

For the cookies –

1 1/2 cups (180 g) of almond flour
2 Tablespoons (14 g) of flaxmeal
1/3 cup (80 ml) of ghee
1/3–1/2 cup of erythritol
1 egg, whisked
1 teaspoon (4 g) of baking soda
1 teaspoon (2 g) of baking powder
1 teaspoon (5 ml) of vanilla extract
Dash of salt

For the cinnamon sugar –

2 Tablespoons of erythritol
1 Tablespoon (6 g) of cinnamon powder

Instructions

Preheat oven to 350 F (175 C).
Mix all the cookie ingredients together in a bowl until a soft dough forms. Place into the fridge for 30 minutes.
In a separate bowl, mix together the cinnamon sugar ingredients.
Form small balls from the dough (use a Tablespoon scoop) and dip the top into the cinnamon sugar.
Press into a round cookie and place onto a parchment paper lined baking tray. The cookies spread so make sure to leave enough room between the cookies.
Bake for 5-6 minutes (the cinnamon burns quickly).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

Calories: 80
Sugar: 0 g
Fat: 8 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 2 g