Keto Cashew Butter Snickerdoodles

Keto Cashew Butter Snickerdoodles
The cashew adds a unique twist to an old favorite cookie. These delicious and keto-friendly treats bake up crispy on the outside and chewy in the middle and are finished with the perfect dusting of cinnamon.

Ingredients

Wet Ingredients
  • ½ cup cashew butter
  • ½ cup chicory root fiber sweetener (or other 1:1 granular sugar replacement of choice)
  • ¼ cup coconut oil, melted and cooled
  • 1 egg
  • Dry Ingredients
  • ½ cup almond flour
  • ½ cup Great Lakes Keto Collagen Hydrolysate
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Cinnamon Dusting
  • 1 tbsp granular sugar of choice
  • ½ tbsp cinnamon
  • Directions

  • In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat all the wet ingredients together until thick and well blended.
  • Add the dry ingredients and stir until just fully incorporated, taking care not to overmix.
  • Place the dough in the fridge for 10-15 minutes to let chill.
  • Heat the oven to 360 degrees and prepare a baking sheet by lining with parchment paper or a silicon mat.
  • Prepare the cinnamon dusting by mixing the two ingredients together well in a small bowl.
  • Once dough has chilled, scoop into balls and roll each ball in the cinnamon mixture. Place dusted cookie dough balls at least 1 inch apart on the prepared baking sheet. Lightly press down each dough ball slightly so it becomes a tall disc.
  • Bake for 10-11 minutes or until edges start to turn slightly darker.
  • Let cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
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