Snickerdoodles - Keto Style

INGREDIENTS


3/4 cup coconut flour, sifted

1½ teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1/3 cup coconut oil, softened
3/4 cup sweetener
4 large eggs
1 tablespoon almond milk
1 teaspoon vanilla extract

Stir together coconut flour, baking powder and salt.

In a separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs one at a time, add almond milk and vanilla; beat well.

Add dry ingredients to wet mixture, beating until well combined. The batter should be thick. If it's not, add in a bit more coconut flour being careful not to overdo it.

Scoop dough onto a parchment paper lined baking sheet or silicon mat and flatten out to desired thickness (about 1/4")

Bake at 375°F for 8-10 minutes or until edges are lightly brown. Remove from oven and sprinkle with cinnamon/sweetener.  Move to cooling rack and allow to set until completely cool.

Makes ~36 cookies.

Note, these are EXCELLENT topped with a 1/2 tsp sugar free jam or frosted with Butter Cream Frosting.

Nutrition Facts Per Cookie
Calories: 51
Fat: 4.7g
Carbs: 1g
Protein: 1g