Keto Snickerdoodle Shortbread Cookies

Name: Keto Snickerdoodle Shortbread Cookies
Prep time: 5 min
Total time: 40 min
Yield: 10 - 12
Ingredients: 2/3 c. almond flour; 1/3 c. coconut flour; 1/4 c. Swerve powdered sugar; 1 1/2 tsp. ground cinnamon; 1/2 tsp. cream of tartar; 1/2 tsp. kosher salt; 1/2 c. coconut oil, melted; 1 tsp. pure vanilla extract; 3 tbsp. unsweetened shredded coconut

By Lena AbrahamPublished: Dec 12, 2019

Approved by the Delish Test Kitchen

3 Ratings

preview for These Snickerdoodle Shortbread Cookies? Surprisingly Keto!

Yields:

10 - 12

Prep Time:

5 mins

Total Time:

40 mins

Jump to recipe

Who doesn't love a good snickerdoodle?! We took inspiration from one of our all-time favorite cookies for this keto shortbread, with the addition of shredded coconut and coconut flour for a hint of tropical flavor. We're hooked.

Made them? Let us know how it went in the comment section below!

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Ingredients

2/3 cup
almond flour
1/3 cup
coconut flour
1/4 cup
Swerve powdered sugar
1 1/2 tsp.
ground cinnamon
1/2 tsp.
cream of tartar
1/2 tsp.
kosher salt
1/2 cup
coconut oil, melted
1 tsp.
pure vanilla extract
3 Tbsp.
unsweetened shredded coconut

Directions

1. Step 1Preheat oven to 350º and line a large baking sheet with parchment paper.
2. Step 2In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.
3. Step 3Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3" thickness. Transfer to the refrigerator to chill for 15 minutes.
4. Step 4When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2" rounds. Roll edges in shredded coconut and place 1/2" apart on prepared baking sheet.
5. Step 5Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.