Description
Delicious and low-carb snickerdoodle cookies made with cream cheese, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cream cheese, softened
- 1/4 cup erythritol or preferred sweetener
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, mix the softened cream cheese, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly and sprinkle with additional cinnamon and erythritol if desired.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- For a more intense cinnamon flavor, increase the cinnamon amount.
- These cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cream Cheese Keto Snickerdoodles, low carb cookies, keto dessert