Low Carb Snickerdoodle Recipe

Low Carb Snickerdoodle Recipe

This isn't an original recipe...I found it elsewhere. I can't seem to find the original source, though. If you find it, let me know and I'll give the source proper credit. (Sorry.)

COOKIES
2 ounces cream cheese, softened

2 Tablespoons butter, softened

1 cup sugar substitute (I used Stevia Glycerite)

 1 large egg
1 teaspoon vailla extract
1 1/4 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

CINNAMON TOPPING
2 Tablespoons sugar substiture (I used Swerve here to get a "granular" effect on top)
1 teaspoon cinnamon

DIRECTIONS

1. Preheat to 375 degrees and line a sheet pan with parchment paper.
2. Using a mixer, add cream cheese, butter, sugar substitute, egg and vanilla extract and beat on high till creamy and fluffy.
3. Add in almond flour, banking soda, cinnamon and salt. Mix on medium until well blended.
4. Using a teaspoon, drop 16 evenly spaced cookies on the prepared sheet pan and push down slightly on each to form traditional cookie shape.
5. Combine the cinnamon toopping ingredients and sprinkle  evenly over the top of each cookie.
6. Bake for 8-10 minutes, or until they begin to brown around the edges.
7. Let cool for 10-15 minutes so they can harden some.

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