Keto/Low Carb Snickerdoodle Cookies
A snickerdoodle is a classic easy cookie to make for the holidays so I thought it should be one included in my Holiday cookie video this year. And the keto version is pretty simple as well. It takes a little prepping ahead of time but who ever makes one kind of cookie for the holidays. So you can make and shape the snickerdoodles then make another dough while the snickerdoodle is chilling in the freezer for 30 minutes. I have several other keto holiday cookie recipes-
Plus videos full of tips and tricks at YouTube.com/Ketoupgrade
These were a variation on my soft and chewy keto chocolate chip recipe- https://www.ketoupgrade.info/post/keto-chocolate-chip-cookies-no-nuts
Many people that come into my shop are allergic to corn or are avoiding it so arrowroot is a good alternative and healthier I believe from some articles I've read in the past. You don't have to use the arrowroot powder, you can use cornstarch if you aren't opposed to using it, you may need a little less though. Another alternative is if you have tapioca starch or flour, it's about the same carb count as arrowroot. You can also use 1/4 tsp. of xanthan gum in place of the arrowroot, it won't give you as chewy of a texture but they are still delicious. The gelatin is what really gives it chew though, I used beef gelatin but know unflavored gelatin will work just fine. If you don't want to use gelatin you can try adding a bunch of xanthan gum but I don't think you will get exactly the same result.
Any 1:1 Alternative sweetener will work for this recipe. A sweetener that is super sweet in small amounts will not have enough bulk to it in the recipes to make a dough. Allulose may make the cookies too soft if you use all allulose. I sometimes use it if a keto baked goods needs more moistness because it holds onto water. You can probably replace some of the monkfruit/erythritol with allulose but I wouldn't do all of it.
My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.
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Keto Snickerdoodle Cookie Recipe
224 g/8 oz./16 Tbs. Salted or Unsalted Butter (Room Temp.)
240 g/1 1/4 Cup 1:1 Granular sweetener I use Classic Monkfruit/Erythritol Sweetener
1 Egg (room temp)
2 tsp. Vanilla Extract
60 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 2 packed scoops)
42 g Coconut flour (1/3 Cup)
1 Tbs. Unflavored gelatin
2 tsp. Arrowroot Powder
2 tsp. Baking soda
1/2 tsp. Salt (if using unsalted butter)
48 g/1/4 Cup Granular Sweetener of choice (can use allulose or bocha sweet but the cookies may spread more)
1 tsp. Ground Cinnamon
Pull out your 1 Egg, whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft
Whip the sweetener and butter together for 8 minutes, scrapping down several times in the 8 minutes until almost white and super fluffy
While butter and sweetener are whipping, weigh/measure, sift and mix up the dry ingredients
Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip
Add vanilla extract, whip and scrap
Add in the dry ingredients, scraping down and making sure everything is combined
Once all dry ingredients are fully combined scoop and roll and coat balls in cinnamon sugar mixture and place on a parchment lined baking sheet that will fit in your freezer and chill for 30 minutes
Once balls are mostly chilled preheat oven to 325 degrees, when oven is ready place a few frozen balls on a parchment lined baking sheet at least 2 inches apart and bake for 11-14 minutes depending on your oven and how long they have been in the freezer for, spin halfway though for even baking
Air on the side of caution and under bake rather than overbake unless you like crispier cookies, let cool completely before removing from the parchment paper
Balls can stay frozen in a ziplock bag for over a month, cooked cookies will freeze also but won't taste as good
Macros 1/32 cookie
6 g Fat
10 g Total Carbs
0 g Fiber
9 g Sugar Alcohol
1 g Net Carb
3 g Protein
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