Name: Keto Snickerdoodles
Yield: 1
Ingredients: 1/2 c. (1 stick) butter, melted and slightly cooled, plus more for brushing -; 4 c. blanched finely ground almond flour -; 2 large eggs -; 1/4 c. packed brown Swerve -; 1 tsp. baking powder -; 1 1/2 tsp. ground cinnamon, divided -; 1/4 tsp. kosher salt -; 1 tsp. pure vanilla extract -; 1 tbsp. Swerve granular -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Keto Snickerdoodles

1. 1/2 c. (1 stick) butter, melted and slightly cooled, plus more for brushing -

2. 4 c. blanched finely ground almond flour -

3. 2 large eggs -

4. 1/4 c. packed brown Swerve -

5. 1 tsp. baking powder -

6. 1 1/2 tsp. ground cinnamon, divided -

7. 1/4 tsp. kosher salt -

8. 1 tsp. pure vanilla extract -

9. 1 tbsp. Swerve granular -

How to cook deliciously - Keto Snickerdoodles

1. Stage

Preheat oven to 350°. Brush a 9x9-inch baking pan with butter. Line with parchment paper leaving a 2-inch overhang on two sides. Brush parchment with butter.

2. Stage

In a large bowl, combine almond flour and sweetener. Use your fingers to break up any clumps. Then add baking powder, 1⁄2 teaspoon cinnamon, and salt and whisk until well combined. Add butter, eggs, and vanilla and stir until well combined.

3. Stage

Scrape dough into prepared baking pan and, using a spatula, smooth into an even layer. Bake until golden and a toothpick inserted in center comes out clean, about 25 to 28 minutes. Let cool completely.

4. Stage

In a small bowl, combine remaining 1 teaspoon cinnamon and sweetener. Brush top of bars lightly with butter and sprinkle all over with cinnamon-sweetener mixture.