Name: Keto Snickerdoodle Shortbread Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 1
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Keto Snickerdoodle Shortbread Cookies

1. 2/3 c. almond flour -

2. 1/3 c. coconut flour -

3. 1/4 c. Swerve powdered sugar -

4. 1 1/2 tsp. ground cinnamon -

5. 1/2 tsp. cream of tartar -

6. 1/2 tsp. kosher salt -

7. 1/2 c. coconut oil, melted -

8. 1 tsp. pure vanilla extract -

9. 3 tbsp. unsweetened shredded coconut -

How to cook deliciously - Keto Snickerdoodle Shortbread Cookies

1. Stage

Preheat oven to 350º and line a large baking sheet with parchment paper.

2. Stage

In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.

3. Stage

Shape 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. Stage

When 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. Stage

Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.