Keto Snickerdoodle Cookies
Vegan keto snickerdoodle cookies with cinnamon and sugar flavor, soft texture, and low-carb delight.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup vegan butter softened
- ⅓ cup erythritol or keto-friendly sweetener
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk
- 2 tsp cinnamon for dough
- 1 tbsp cinnamon + 2 tbsp sweetener for rolling
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond and coconut flours, baking soda, salt, and cinnamon.
- Beat vegan butter and sweetener until creamy.
- Add vanilla and almond milk to butter mixture.
- Combine wet and dry ingredients into dough.
- Roll dough into balls, then coat with cinnamon-sweetener mix.
- Place on parchment-lined baking sheet, flatten slightly.
- Bake 10-12 minutes, cool on rack before munching.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 5%
- Magnesium: 4%
- Vitamin B6: 3%
- Zinc: 3%
Additional Notes & Tips to Enhance Flavor
- Use fresh cinnamon for punchier taste.
- Chill dough 10 minutes for easier handling.
- Swap almond milk for oat milk for subtle sweetness.