Name: Keto Snickerdoodles
Ingredients: ¾ cup Monk fruit; 3 tbsp Melted grass-fed butter or coconut oil; 1 Egg; 1 tsp Vanilla extract; 5 drops Vanilla stevia drops; 1 ½ cups Almond flour; 2 tbsp Coconut flour; ½ tsp Ginger; ½ tsp Cinnamon; ½ tsp Celtic or pink salt; ⅛ tsp Xanthan gum; 1 tsp Baking powder; ½ tsp Baking soda; 5 tbsp Monk fruit; 4 tsp Cinnamon

AuthorJaxCategoryDesserts & Pastries

Yields1 Serving

Wet Ingredients

¾ cup Monk fruit

3 tbsp Melted grass-fed butter or coconut oil

1 Egg

1 tsp Vanilla extract

5 drops Vanilla stevia drops

Dry Ingredients

1 ½ cups Almond flour

2 tbsp Coconut flour

½ tsp Ginger

½ tsp Cinnamon

½ tsp Celtic or pink salt

⅛ tsp Xanthan gum

1 tsp Baking powder

½ tsp Baking soda

Coating

5 tbsp Monk fruit

4 tsp Cinnamon

Directions

Preheat oven to 325 degrees Fahrenheit

In a large bowl, cream together the monk fruit and butter. Mix in the egg, vanilla, and stevia drops until well combined. Set aside.

Using a separate bowl, combine all dry ingredients. Add the dry ingredients into the wet ingredients, and stir until just combined. Let dough sit for 5 minutes.

Mix together the monk fruit granules and the cinnamon in a small bowl. Roll dough into 1-2 inch balls and coat thoroughly in the cinnamon monk fruit mixture. Place coated dough balls on a parchment-lined baking sheet, using a cup to flatten them out.

Bake for 8-12 minutes or until cookies are golden brown. Do not over bake. Let cookies cool for 5-10 minutes before eating.

Ingredients