Quick Keto Snickerdoodles
Quick Keto Snickerdoodle Cookies
This recipe is designed to teach everyone how to make quick keto snickerdoodle cookies
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Servings: 36 cookies
Ingredients
- 120 gram coconut flour
- 10 grams baking powder
- 1 gram salt
- 2 tsp ground cinnamon, adjust to taste
- 65 grams brown sugar sweetener of choice, adjust to taste I use brown monkfruit sweetener
- 65 grams granulated sweetener, adjust to taste I use granulated golden monkfruit sweetener. For crispy cookie omit brown sweetener and replace with more granulated sweetener
- 4 large eggs, room temperature
- 1/2 cup butter, melted and cooled
- 112 grams oil of choice or more melted and cooled butter I use grapeseed or coconut oil
- 2 tsp vanilla extract, adjust to taste
Cinnamon Topping
- 2 TBS brown sweetener I use brown monkfruit sweetener
- 2 tsp ground cinnamon
Instructions
- Place topping ingredients in a small bowl and stir until fully combined. Set aside
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside
- In a large mixing bowl sift all the dry ingredients together until fully combined and no lumps are in the dry ingredients
- Stir the eggs into the dry ingredients until fully combined and all the dry ingredients are moist. Add the melted butter and stir until fully combined
- Add the oil and vanilla. Stir until fully combined and a moist dough has formed. Shape dough into a smooth ball and allow to sit at room temperature about 5 minutes so the coconut flour can absorb any extra moisture
- Massage dough for 2 minute to make sure of the texture. The dough may be a little crumbly but should not be dry
- Scoop dough 1TBS at a time onto prepared baking sheets. Keep scoops about 2 inches apart
- Roll each scoop into a tight, smooth ball. Roll each ball in the cinnamon topping until coated. Place back onto baking sheets
- Press coated dough balls out into a disc shape. If you want crispy cookies press out to thin discs. The thinner you press them the crispier they will be. Place in preheated oven Bake at 375 degrees 8-10 minutes or until golden on the edges
- Remove from oven. They will be soft. Allow to cool in pan 10 minutes or until firm. Transfer to a wire rack and allow to cool completely. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week
I made these Snickerdoodles yesterday for a group of friends and they got great reviews. Among the comments were “light, melt in your mouth, and so tasty!” As you mentioned, the mixture of brown and granulated sweetener must have been the winning combination.
That’s great! I am so glad these turned out to you and your friends liking.