Keto Snickerdoodle Cookies
Since I am now following a keto/carnivore diet, I have been searching for some good low carb/low sugar/sugar free desserts. If you haven’t tried the chocolate delight yet, that’s a great one, though does require a bit more time to prepare.
If you’re looking for something simple like a cookie, here you go! The tricky thing with keto baking is figuring out which sugar substitutes work best in each application. Different taste buds enjoy and/or tolerate different sweeteners. For example, I love stevia and use it often, but some people experience a very bitter aftertaste with stevia.
I like monk fruit, but it is often (maybe always?) combined with erythritol and sometimes those blends can have a cooling flavor or after effect that is not enjoyable.
Allulose is a different type of sweetener, derived from natural sources, that does not have a bitter aftertaste or that cooling effect. It also does not raise your insulin, making it a great sugar free alternative. However, it does brown very easily so when you use allulose, you have to be very careful with the baking times and temperatures. In addition, allulose can be quite pricey, but considering that we aren’t making these treats all the time, it should be affordable for occasional use.
In my opinion, the allulose blends and stevia offer the best results in baking, but by all means, you can substitute another sugar free sweetener if it’s what you like or have on hand. The results may vary from mine somewhat if you make substitutions. This recipe as written, yields soft, chewy cookies, with all of the delicious treat-like qualities that most of us crave, whether we’re living a keto lifestyle or not.
Keto Snickerdoodle Cookies
Ingredients
- 8 Tbsp. grass fed butter
- 1/2 cup creamy almond butter I highly recommend Barney Butter
- 2 Tbsp. Great Lakes Collagen green can
- 2 Tbsp. psyllium husk powder see notes
- 3/4 cup brown sugar substitute, allulose/monkfruit blend see notes
- 2 large eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1 Tbsp. cinnamon
- 4 cups almond flour
Cinnamon Sugar Coating
- 2 Tbsp. brown sugar substitute, allulose/monkfruit blend
- 1 Tbsp. cinnamon
Instructions
- In a large mixing bowl using a hand mixer or in the bowl of a stand mixer, combine the butter and almond butter. Beat until creamy and homogenous.
- Add the collagen, psyllium husk and brown sugar substitute. Beat until well combined.
- Add in the eggs and vanilla and again beat until well combined and creamy.
- Add all of the dry ingredients: salt, baking soda, cream of tartar, cinnamon and almond flour. Combine well.
- At this time, the dough should not be too sticky to handle, but if you need or want to refrigerate for a little while, you certainly can.
- Line baking sheets with parchment paper and preheat oven to 325 degrees.
- Combine the cinnamon and sugar blend on a plate or pie pan. Scoop dough and drop into the cinnamon sugar blend. Then roll dough into balls and place on the prepared baking sheet. Flatten the dough balls with a glass or the palm of your (clean) hand.
- Bake for 13-15 minutes. Watch them carefully. The allulose browns easily and will also burn easily. You want the cookies just slightly cracked on the surface and the bottoms very lightly browned.
- Remove cookies to a cooling rack to cool completely. These cookies will be soft and chewy and are best kept in the refrigerator.