Diabetic Snickerdoodle Cookies
These Diabetic Snickerdoodle Cookies make a great sweet treat for those watching their carbs. A yummy and delicious dessert that everyone will enjoy. Keto and Low Carb friendly.
Servings: 20 cookies
Calories: 109kcal
Ingredients
Cookie Ingredients:
- ½ cup butter softened
- 2 cups almond flour
- ⅔ cups Brown Swerve
- 1 tsp cream of tartar
- ¼ cup cinnamon collagen powder (or substitute for regular collagen powder + ½ teaspoon ground cinnamon)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ teaspoon vanilla extract
For Rolling Cookies
- 2 tablespoon low carb sweetener
- 3 teaspoon ground cinnamon
Instructions
- In a large bowl, beat all the ingredients together (except for the egg and vanilla).
- Add the egg and vanilla.
- Mix on low until well combined.
- Take a small amount of the dough, and form balls.
- They should all be the same size in order to bake evenly.
- In a separate, smaller bowl, combine sweetener and cinnamon for coating.
- Roll each ball in the cinnamon "sugar" mixture.
- Line a baking sheet .
- Place the cookie dough ball on the baking sheet and smash it down with the back of your hand.
- Bake at 325°F for 15-17 minutes.
- Let cool on a cooling rack.
Notes
Store in an airtight container for up to 5 days.
You make the batter ahead of time. Freeze for up to 3 months. Then bake as directed.
Nutrition
Serving: 1g | Calories: 109kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 0.5mg