Keto-Friendly Peanut Butter Snickerdoodles

PREP TIME - 15 MINS
BAKING TIME - 10 MINS
TOTAL TIME - 25 MINS
YIELD - 20 COOKIES
INGREDIENTS:
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1-3/4 cups Barely Barley Low Carb Flour
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1/4 cup vital wheat gluten
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3/4 cup equivalent white sugar substitute (we used 3/4 cup allulose and 0.15g of pure stevia extract but any sugar substitute will do)
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1/4 cup equivalent brown sugar substitute (we used 1/4 cup cup of Swerve Brown. but any sugar substitute will do)
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1/4 teaspoon salt
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8 tablespoons (1 stick) butter
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1/2 cup peanut butter
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1 egg
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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2 tablespoons water
DIRECTIONS:
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Preheat oven to 350 degrees (F).
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In first bowl, combine flour, vital wheat gluten, baking soda, and salt.
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In a separate bowl, cream butter, 1/2 cup white sugar substitute, brown sugar substitute, and water. Mix until uniform consistency
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Mix in vanilla extract and egg
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Gradually add flour mixture into wet ingredients and mix until uniform consistency
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Use non-stick cooking spray to coat baking pan
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Mix together 1/4 cup of white sugar substitute with cinnamon to make a sugar coating
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For each cookie, take a scoop/ball of dough and roll each ball of dough in the sugar coating. Then place onto the baking sheet
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Bake for 10-12 minutes
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Let cool and enjoy!
NUTRITION FACTS (PER SERVING) - 1 SERVING (1 COOKIE)
Calories = 130
Protein = 7g
Net Carbs = 5g
Fat = 9g
Fiber = 5g
Note: our recipe was adapted originally from Handle the Heat. you can see the original recipe here: https://www.handletheheat.com/peanut-butter-snickerdoodles/
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