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Keto Snickerdoodle Cookies

Honestly, we were all a tad surprised at how good these are. Dead ringers for the originals! They are soft, slightly chewy, cinnamon and utterly delish. One of Santa's favorites by the way!!
Print Recipe
Prep Time 5 minutes
Servings: 45
Cuisine: American
Calories: 79.7
Ingredients Equipment Method Video

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 bag Ketonia Bread Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup butter (softened)
  • 1½ cups Swerve (granulated)
  • 2 egg
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • ¼ cup Allulose (granulated)

Equipment

  • 1 Sheet pan
  • 1 Parchment paper

Method
 

  1. Preheat oven to 350*
  2. Cream Swerve and butter till light and fluffy.
  3. Add egg. Mix till fully combined.
  4. Add mix, baking soda, baking powder and vanilla. Beat till fully combined into a soft dough.
  5. In a small bowl whisk together cinnamon and allulose. Reserve to roll dough balls in.(I like allulose better than Swerve for this.)
  6. Scoop 1 tablespoon and roll into balls.
  7. Roll balls in reserved allulose mixture. Place on parchment lined sheet pan. Flatten slightly with bottom of a drinking glass.
  8. Bake cookies for 8-9 minutes.They should still be a bit soft when you take them out of the oven. They will firm up as they cool.
  9. These are the real deal folks! Enjoy!