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Keto Snickerdoodles

Keto Snickerdoodles

Soft, chewy, buttery keto snickerdoodles coated in cinnamon and monk fruit sweetener. These Snickerdoodles bake up nicely and turn out perfect every time!

The delicious taste of the cinnamon & sweetener makes these snickerdoodles great with coffee.

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Keto cookies are our family’s favorite treat. I like them because it’s portion control and I can freeze them, they hold up very well after being frozen.

I used to be an emotional eater and still have those old tendencies which are another reason I like to bake them and freeze them so they are not so easy to binge eat.

Even if I do overindulge, the carbs are so low that it’s not doing much harm.

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Keto Snickerdoodles

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Posted in: Keto
Prep Time
25 minutes
Cook Time
15 minutes
Passive Time
5 minutes to cool

Recipe Notes

Cookie Dough:

  • 2 cups superfine almond flour*
  • 1/2 cup salted butter, softened
  • pinch of kosher salt
  • 3/4 cups Lakanto Monkfruit sweetener*
  • 1/2 tsp baking soda

For the coating:

    • 2 Tbsp Lakanto Monkfruit sweetener *
    • 1 tsp ground cinnamon

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    1. Preheat oven to 350 degrees (F)
    2. Mix all of the cookie ingredients in a medium-sized bowl until stiff dough forms.
    3. Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
    4. Combine the cinnamon and sweetener in a small dish.
    5. Roll the balls in the mixture until well coated.
    6. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a mason jar.
    7. Bake at 350 degrees (F) for 15 minutes.
    8. Remove and cool before serving

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