Low Carb Snickerdoodles – Keto & Gluten Free

Low Carb Snickerdoodles - Keto & Gluten Free

Ingredients

• 2 cup almond flour ((superfine))
• 1/2 cup salted butter ((superfine))
• 1 pinch kosher salt
• 3/4 cup erythritol ((superfine))
• 1/2 tsp baking soda
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and half the erythritol until light and fluffy.
3. Add the almond flour, salt, and baking soda to the butter mixture and stir until a dough forms.
4. In a small bowl, mix the remaining erythritol with the ground cinnamon for the coating.
5. Roll the dough into 1-inch balls and roll each ball in the cinnamon-erythritol mixture.
6. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes until the edges are set but the centers are still slightly soft.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.