If you have been looking for soft and chewy Keto Snickers Then look no further.only at 1.7 g net carbs This sweet cinnamon cookie will always be on your list of the best keto cookies.
This keto snickerdoodle recipe is a blender cookie recipe that will spread and rise like regular cookies. It is designed to make a dozen biscuits so that you are not trapped in endless biscuits, but this batch of biscuits can easily be doubled or tripled if needed!
Why is it called snickerdoodle?
The name snickerdoodle is probably derived from a German hospitality. Snail pasta, It means snail dumplings. Don’t worry-snails refer to round cinnamon patterns on biscuits, not dumplings containing snails. 😉
Another theory is that the name comes from the whimsical tradition of snack names in New England. It is worth noting that there was a series of legends about a hero named “Snickerdoodle” in the 1900s, so this may be his favorite treat!
No matter what you call it, these keto snickerdoodles are absolutely delicious!
Are snickerdoodle cookies ketone?
If you get a freshly baked snickerdoodle from the bakery, the answer is probably no, it is not keto!
However, the snickerdoodle biscuits in this recipe use keto-friendly ingredients such as almond flour and coconut flour, which are also sugar- and gluten-free.only at 1.7 g net carbs per cookie, You can safely enjoy a biscuit or two while still meeting your health or diet goals!
Don’t think this means that these keto snickerdoodles are low in carbohydrates. On the contrary, these biscuits are great and will definitely melt in your mouth.
Do your best to make it eat only 1-2 cookies!
Keto snickerdoodle biscuits are mixed with low carbohydrate ingredients. This cookie recipe is made with a mixture of almond flour and coconut flour.Other low-carb ketone ingredients include eggs, baking powder, softened butter, vanilla, salt and Sweetener of your choice (Monk fruit works well in these low-carb biscuits!)
To make these low-carb snickerdoodle biscuits have the classic cinnamon icing, the biscuits are dipped in a mixture of cinnamon and sweetener before baking.
Since everyone is in a different position on their sugar-free journey, we recommend that you taste the dough in this cookie recipe before baking to ensure that it is sweet enough to satisfy your taste.
If you want to make your dough a bit sweeter, you can add more until you are satisfied.
It is also worth noting that these low-carb Snickers do not require any cream of tartar. Instead, baking soda provides the chemicals needed for these cookies to become soft and chewy!
🔪Instructions for use
To make these keto snickerdoodles, you need to pull out the blender. Add the softened butter, sugar and eggs to the blender. Close the lid and stir for 1 minute.
Next, add the remaining ingredients to the blender. Close the lid and stir for another minute. Your low-carb dough will be very loose. Let the dough sit for 5-10 minutes so that the coconut flour can absorb the liquid and thicken a bit.
Use a spoon or two spoons to make cookies. Each keto snickerdoodles should be about the size of a tablespoon.
Then, dip each cookie in the cinnamon sugar (sweetener) mixture and place it on a lined baking sheet. If you want to use your fingers to gently press the top of each keto snickerdoodle cookie to flatten the top.
⏲️ Baking time
When you are ready to bake your keto snickerdoodles, put them in a preheated oven (180C/350F) and bake for 10-12 minutes. When the edges start to turn gold, you will know that your biscuits are ready.
If you want to cover your cookies with leftover cinnamon sugar, mixing again is best done while the cookies are still hot. The heat will help the cinnamon/sweetener stick to the biscuits.
Make sure to use softened butter, not melted butter. A piece of butter can be microwave-heated in a microwave oven in 5 second increments, which can quickly soften up to 3 times.
When you scoop it, the cookie dough may be very sticky. If this is a problem for you, refrigerate the dough for 20 minutes and then scoop out your cookies.
Due to the different spreading methods of room temperature dough and cold cookie dough after they are cooked, Make sure to let the biscuits return to room temperature before baking.
A simple technique for cleaning the mixer is to add water to it ⅓ Add a few drops of detergent with hot water. Stir the water and soap in a blender for a few seconds, pour and rinse with clean water. Your blender should be very good and clean!
The balance between almond flour and coconut flour is part of the reason these keto snickerdoodles have such a wonderful texture. Because of this, you cannot substitute one for the other. The liquid content, flavor and texture will change dramatically.
However, if you are allergic to nuts, you can use sunflower seed flour (or other seed flour) instead of almond flour, and your snickerdoodle biscuits are still ketones. The rest of the ingredients will remain unchanged. As far as I know, there is no substitute for coconut flour in these low-carb Snickers.
I like to use a mixer to make this cookie dough because it will force more air into the batter to help it rise. An electric hand mixer can also be used to mix the batter. You can mix the batter with your hands, but your biscuits may not rise that much.
The cooking temperature of the biscuits may vary depending on the type of biscuits you are using. I used dark metal biscuit chips with parchment paper. If you are using a glass baking tray or stone pot, you may want to bake your biscuits at 190C/375F instead of 180F/350F.
The biscuits can be stored in an airtight container on the counter for 3-5 days. Make sure your biscuits cool completely before storing. This will prevent moisture or mold from accumulating in the container.
If the dough is tightly wrapped, the uncooked cookie dough will stay fresh in the refrigerator for 1-2 days.
Your keto snickerdoodle cookie dough can also be frozen for up to 3 months. Frozen cookie dough can be thawed on the counter at room temperature.
More recipes you might like:
Best Keto Snickers
Please rate this recipe
Serving size: 12 biscuit
Net carbohydrates: 1.7G
Delicious and soft keto snickerdoodle cookies made in a blender.
Recipe video (click to play)
Adjust the weight: 12 biscuit
Prevent the screen from dimming
Preheat the oven to 180°C/350°F. Add the softened butter, sugar and eggs to the blender. Close the lid and stir for 1 minute.
Next, add the remaining ingredients to the blender. Close the lid and stir for another minute. Your dough will be very loose. Let the dough rest for 5-10 minutes so that the coconut flour can absorb the liquid and thicken a bit.
Use a spoon or two spoons to make 12 cookies. The size of each cookie should be about one tablespoon. Mix the cinnamon and sweetener in a small bowl. Dip each cookie in the cinnamon/sweetener mixture and place it on a lined baking sheet. If you want to use your fingers to gently press the top of each cookie to flatten the top.
Put your cookies on the top shelf of the oven. Bake for 10-12 minutes or until the edges begin to turn golden brown. Let your chocolate cake cool down and enjoy!
- If you want to dip the biscuits into the cinnamon/sweetener mixture a second time, it is best to do this while the biscuits are still hot. This will help the mixture stick to the biscuits.