6 ingredients or less, these keto snickerdoodle cookies are easy to make and delicious to eat.
They are chewy and bursting in cinnamon flavors. They’re one of my favorite low-carb keto cookies.
Unlike many other keto cookie recipes, this one requires no baking skills at all.
They also make a perfect companion for your afternoon tea or keto coffee if you’re on a keto diet.
I also like the portability of these cookies. I can throw one in a ziplock bag and put it in my purse for a mid-day snack.
Snickerdoodle Cookies Recipe (Keto)
Preheat oven to 375 F. Mix cinnamon and 2 swerve serving in a small bowl. Prepare 2 baking sheets and cover them with a parchment paper or grease the pans with avocado oil.
In a mixing bowl, combine butter, egg, almond flour, baking soda, salt and 14 servings of swerve. Mix until dough form takes shape. Divide them into 18 and make them into a small ball using your hands.
Roll each ball in the cinnamon bowl until fully coated. Place each ball on a baking pan with a lot of space between the cookies.
Bake for 15 to 20 minutes.
Remove from the oven and cool them before serving. Right out of the oven, they tend to be too soft to peel off. Give some time to cool down before attempting to pick them up and serve.
Nutrition Per Pop: 128 calories, 12g fat, 3g protein, 3g total carbs