Keto Snickerdoodle Cookies
INGREDIENTS
For the cookies –
- 1 1/2 cups (180 g) of almond flour
- 2 Tablespoons (14 g) of flax meal
- 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).
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