Ingredients
Scale
For the Cookies:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cream cheese (softened)
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 2 tablespoons erythritol (or your preferred keto sweetener)
- 1 teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Cookie Dough
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir to combine.
- In another bowl, beat together the softened cream cheese and erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Step 3: Form the Cookies
- Using your hands, roll the dough into small balls (about 1 inch in diameter).
- In a small bowl, mix together the erythritol and cinnamon for the coating.
- Roll each dough ball in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your Keto Cream Cheese Snickerdoodles.
- Prep Time: 15
- Cook Time: 15