Keto Snickerdoodles

Instructions

1. Step 1

   Heat the oven to 175°C. Cover a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the almond flour, cream of tartar, baking soda, salt, and cinnamon until evenly combined.

   Ingredients used: 200.0 gr Almond Flour, 2.0 gr Baking Soda, 2.0 gr Cinnamon, 4.0 gr Cream Of Tartar, 1.0 gr Fine Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Beat the softened butter with 6 tbsp (75 gr) erythritol until creamy and slightly lightened.

   Timer: 2 min (fixed)

   Ingredients used: 85.0 gr Butter, 75.0 gr Erythritol

   Cookware: electric mixer, mixing bowl

4. Step 4

   Beat in the egg and vanilla extract until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

5. Step 5

   Fold the dry mixture into the butter mixture just until a soft dough forms. Chill the dough for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Combine the remaining 2 tbsp (25 gr) erythritol with the remaining 1 ¼ tsp (3 gr) cinnamon in a clean bowl.

   Ingredients used: 3.0 gr Cinnamon, 25.0 gr Erythritol

   Cookware: mixing bowl, whisk

7. Step 7

   Divide the chilled dough into 12 equal portions and roll each portion into a ball.

8. Step 8

   Roll each dough ball in the cinnamon mixture, then arrange them on the prepared baking sheet. Gently flatten each ball to about 1 cm thick.

   Cookware: baking sheet

9. Step 9

   Bake at 175°C until the edges are set and lightly golden while the centers remain soft.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

    Timer: 15 min (fixed)

    Cookware: baking sheet, cooling rack