Low Carb Snickerdoodles

These Low Carb Snickerdoodles offer a delightful twist on a classic American cookie, combining the warm flavors of cinnamon and vanilla with a low-carb approach. Perfect for a guilt-free treat, they are soft, chewy, and incredibly satisfying.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 15 grams
• Baking powder - 1 teaspoon
• Cinnamon - 1 teaspoon
• Granulated erythritol - 50 grams
• Salt - 1/4 teaspoon
• Unsalted butter, softened - 30 grams
• Vanilla extract - 1 teaspoon
• Egg - 1 large

Steps

1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, erythritol, and salt. Stir until well mixed.
3. In a separate bowl, cream together the softened butter and erythritol until fluffy. Add the vanilla extract and the egg, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Using your hands, form small balls of dough (about 25 grams each) and place them on the prepared baking sheet, spacing them about 5 cm apart.
6. Flatten each ball slightly with your hand, then sprinkle a little extra cinnamon and erythritol mixture on top if desired.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 100 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Contains healthy fats from almond flour and butter, promoting satiety.

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