Ingredients for Low Carb Snickerdoodles
- 1 cup (2 sticks) unsalted butter
- Almond Flour
- Splenda Sugar Substitute
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- Ground Cinnamon
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How to Make Low Carb Snickerdoodles
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup Splenda using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 2 cups almond flour, 2 teaspoons baking soda, and 1 teaspoon cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (this helps prevent the cookies from spreading).
- In a small bowl, combine 2 tablespoons Splenda and 1 tablespoon ground cinnamon.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in the cinnamon-Splenda mixture to coat evenly.
- Place the coated dough balls 2 inches apart on an ungreased baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
26g
Fat
37g
Carbs
2g
