Keto Snickerdoodle Cookie Recipe
This keto snickerdoodle cookie recipe yields a total of 10 cookies. Each cookie contains roughly 160.2 calories, 16 grams of fat, 12 total carbs, 1.45 net carbs, and 3.05 grams of protein. Net carbs are equated by subtracting fiber and erythritol from total carbs.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 10
Calories 160.2 kcal
Ingredients
Ingredients
- 6 Tbsp butter room temp
- 2 oz of cream cheese softened
- 6 Tbsp Swerve Sweetener Confectioners
- 3/4 cup almond flour
- 1/2 cup pecan flour
- 1 egg
- 1/2 Tsp vanilla extract
- 1/2 Tsp baking powder
- 1 Tbsp cinnamon
- 2 Tbsp Swerve Granular
Instructions
Directions
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In a mixing bowl mix butter and Swerve Confectioners with using a handheld or standing mixer until smooth.
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Continue to mix as you add cream cheese, egg, and vanilla extract.
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In a separate mixing bowl mix almond flour, pecan flour, and baking powder together breaking up any clumps.
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Slowly mix dry and wet ingredients together until well mixed.
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Place in the fridge for 30 minutes
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Pre-heat the oven to 325 degrees Farhehight.
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Take the cookie dough out of the fridge and roll into 10 even balls.
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In a small bowl, mix cinnamon and Swerve Granular.
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Roll the cookie dough balls into the cinnamon mixture, completely coating the outside.
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Press the cookie dough down into the desired cookie shape on a lined cookie sheet and bake for 15-17 minutes.
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Take out of the oven and place on a cooling rack until cool.
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Enjoy a keto snickerdoodle cookie!