Keto Snickerdoodles

These keto snickerdoodles are a low-carb twist on a classic cookie favorite. They're soft, chewy, and perfectly spiced with cinnamon. Enjoy the nostalgic taste without the guilt!

Ingredients:

• 2 cups almond flour
• 1/4 cup granulated erythritol sweetener
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp granulated erythritol sweetener for coating
• 1 tsp ground cinnamon for coating

Instructions:

Preheat oven to 350F 175C

Line a baking sheet with parchment paper

In a large bowl, combine almond flour, 1/4 cup erythritol sweetener, cream of tartar, baking soda, and salt

In a separate bowl, whisk together melted butter, egg, and vanilla extract

Mix wet ingredients into dry ingredients until a dough forms

In a small bowl, mix together 2 tbsp erythritol sweetener and cinnamon for coating

Shape dough into small balls and roll each ball in the cinnamon-erythritol mixture until coated

Place coated balls onto the prepared baking sheet and gently flatten each with the bottom of a glass

Bake in preheated oven for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely