keto

snickerdoodle

cookie

recipe

Adapted from: http://www.marthastewart.com/1066612/snickerdoodles-recipe

 

 

 

 

Serving Size: 1 medium cookie (small by American standards)

Yield: 15 servings 

***The video above shows quantities for a full recipe, but in reality I only made a HALF-recipe, so it only shows enough dough to make 7-8 servings (8 medium cookies).

 

 

 

 

  • 1/3 cup (70g) powdered erythritol / xylitol // OR 1/3 cup (80g) powdered* isomalt / sorbitol

  • 1/2 cup (100g) powdered erythritol / xylitol

  • 1 (55g) large** egg

  • tsp.  ground cinnamon  

  • 1 + 1/3 cup (120g) almond flour // OR other nut flour

  • 1/4 cup (30g) coconut flour // 1.5 tbsp (15g) psyllium husk powder // OR 1/4 cup oat fiber

  • 1/4 cup (56g) butter, unsalted, room temperature

  • 1/4 cup (60g) cream cheese, at room temperature // OR nut butter (unsweetened)

  • (optional)  1/2 tsp (2g) baking powder 

  • (optional)  1 tsp.***  cream of tartar 

  • (optional)  tsp vanilla extract 

  • (optional) 1/2 tsp (4g) salt 

  •  

    • *If you choose NOT to use isomalt/sorbitol, the cookies will not turn out with quite as good of a texture. Isomalt and sorbitol are better at mimicking how sugar acts when heated, BUT they do have a higher carb count than erythritol/xylitol. Decide for yourself if you want to eat a larger portion but have a better tasting cookie.

    •  

      ** do NOT use an extra-large egg! Using excess egg will result in a softer, more cake-like cookie. Make sure to weigh the egg (out of shell) to be sure.

    •  

    • *** One of the biggest differences between the inside of a snickerdoodle cookie and a soft sugar cookie is the addition of cream of tartar into the snickerdoodle cookie dough, but when I added it to this keto version of the recipe, I couldn't taste a positive difference, and I believe that cream of tartar has a different chemical reaction (and therefore flavor) when baked with wheat flour and sugar, so for this keto recipe I've made it an optional ingredient.

 

 

 

 

 

 

1. Preheat the oven to 325F (165C). Mix together the cinnamon + 4 tbsp of erythritol in a small bowl and set aside.

 

2. Mix together the remaining dry ingredients and wet ingredients in separate bowls, then add the dry to the wet a little at a time. Refrigerate the cookie dough for 30 minutes.

 

 

3. Once fully chilled, roll the dough into 15 or 16 two-tbsp sized balls, roll each ball in the cinnamon-erythritol mixture, then either

a) bake as-is for soft-center cookies with chewy edges, OR

b) flatten each ball before baking (as shown in the video above) for evenly-baked chewy cookies.

Bake immediately according to the guide below.

 

 

 

Baking time guide:

 

             small cookies (1 tbsp dough ball):        8-10 minutes

            medium cookies (2 tbsp):                    10-13 minutes

            large cookies (3 tbsp):                        13-17 minutes

 

 

 

 

 

 

 

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

 

 

 

TPH Keto Snickerdoodle Cookie (1 serving):

(made w/ erythritol only)

kcal 97 / net Carbs 1g / Sugars 0g / Fat 9g / Protein 3g

 

 

 

 

 

Full-Carb Snickerdoodle Cookie (1 serving):

kcal 150 / net Carbs 22g / Sugars 14g / Fat 6g / Protein 2g

 

 

 

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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