Description
A delicious low-carb version of classic snickerdoodle cookies, perfect for keto diets.
Ingrédients
L'échelle
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking soda, cream of tartar, and salt.
- In another bowl, beat together the butter, egg, and vanilla extract.
- Combine the wet and dry ingredients.
- Form the dough into small balls and roll in cinnamon.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- They are best enjoyed within a week.
- Adjust sweetness to your taste.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 90
- Sucre: 1g
- De Sodium: 80mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 3g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 20mg
Mots-clés: keto snickerdoodle cookies