Description
Deliciously soft and chewy Keto Cream Cheese Snickerdoodles rolled in a cinnamon-sugar coating, perfect for a cozy treat.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the softened cream cheese, butter, erythritol, and vanilla extract until smooth and creamy.
- Crack in the large egg and mix well. In a separate bowl, whisk together almond flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture.
- Form the dough into small balls (about 1 inch in diameter) and roll in a mixture of erythritol and cinnamon.
- Place the dough balls on a parchment-lined baking sheet and bake for 12-15 minutes.
- Once baked, cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For softer cookies, do not overmix the dough. Chill the dough for easier handling if it feels sticky.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: keto cookies, snickerdoodles, cream cheese, dessert, low carb