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Ingredients
| salted butter: 1/2 cup |
| almond flour: 1 1/2 cups |
| Splenda: 1 cup |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| baking soda: 1/4 tsp |
| cream of tartar: 1/4 tsp |
| Splenda: 2 Tbl |
| ground cinnamon: 1 tsp |
Low Carb Snickerdoodles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
72 min -
Servings
8 serving(s)
Tags
- In a mixing bowl beat butter with an electric mixer on
- medium to high speed for 30 seconds.
- Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
- Beat until thoroughly combined.
- Beat in the remaining flour.
- Cover and chill for 1 hour.
- Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
- Shape dough into 1 inch balls (should make about 30 balls).
- Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F for 10 to 12 minutes.