Keto Snickerdoodle Magic: Low Carb Cookie Perfection скачать в хорошем качестве

Keto Snickerdoodle Magic: Low Carb Cookie Perfection

Low Carb Keto Snickerdoodles? Yes, please! This quick and easy recipe is perfect for anyone looking for a delicious dessert. These cookies have all the classic cinnamon-sugar flavor you love with none of the carbs you don’t! Monk fruit https://amzn.to/41bcfA7 Allulose https://amzn.to/3uIHLUu As an Amazon associate I earn from qualifying purchases Ingredients 1 1/4 cup Almond Flour (Or 2 Cups of Almond Flour and no coconut flour if you want more crisp cookies) 2 tablespoons Coconut Flour 1/2 teaspoon Xanthan Gum 1/2 teaspoon Baking Soda 1/2 teaspoon Cream Of Tarter 1/4 teaspoon Salt 1/2 teaspoon Cinnamon 1/2 Cup grass-fed unsalted butter at room temperature 1/3-3/4 cup Monk Fruit or xylitol, to taste (I use 1/3 cup)* 1 teaspoon vanilla 1 egg Cinnamon sugar 2-3 tablespoons Allulose for least aftertaste 2 teaspoons Cinnamon INSTRUCTIONS   Preheat oven to 350° and line a baking tray with parchment paper or a baking mat. Add almond flour, coconut flour, xanthan gum,  baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 4-5 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture! Transfer cookies to prepared tray and bake for 8-10 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!  Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.