Indulge in the tantalizing world of guilt-free desserts with our mouthwatering low-carb snickerdoodle recipe! If you’ve been on the quest for a treat that combines delectable flavors, a soft and chewy texture, and a commitment to your health goals, look no further. Our recipe takes the classic cinnamon-sugar cookie to a whole new level, ditching the excess carbs without compromising on taste. Brace yourself for a delightful culinary adventure as we unveil the secrets behind these delightful, better-for-you snickerdoodles that will have you savoring every guilt-free bite. Get ready to redefine your perception of healthy indulgence with this irresistible creation!
INGREDIENTS
- 1 stick butter (8 tablespoon or ½ cup)- softened
- 1 teaspoon vanilla
- 1 large egg
- 2 cups Carbquick
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar- (only adds 1.8 net carbs per batch)
- 1 cup xylitol (or your granulated sweetener of choice)- separated into ¾ Cup and ¼ Cup
- ½ teaspoon salt
- 2 tablespoon cinnamon- separated in half
INSTRUCTIONS
- Preheat your oven to 375°F.
- In a large mixing bowl, cream together the butter, egg, and vanilla until soft and fluffy.
- Sift together all the remaining ingredients except for ¼ cup of sweetener and 1 tablespoon of cinnamon. Mix those two ingredients in a separate small bowl and set aside for rolling.
- Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing to prevent the butter from becoming too warm, which can cause the cookies to flatten.
- Scoop and roll the dough into 2-3 inch balls. You should have enough for approx. 18 cookies.
- Roll each dough ball in the cinnamon-sweetener mixture.
- Place the coated dough balls on a greased cookie sheet.
- Refrigerate the cookie sheet with the dough balls for 5-10 minutes.
- Bake the cookies for approximately 10 minutes or until they turn golden and set.
- Let cool completely and then you can enjoy the delicious low-carb snickerdoodles guilt-free!
Ingredient Nutritional Breakdown:
Nutritional Value Per Cookie (assuming 18 cookies are made):
- Calories: 139
- Fat: 7.39g
- Carbohydrates: 5.7g
- Fiber: 4.87g
- Net Carbs: 0.83g
- Protein: 2.42g
Please note that these values are approximate and based on the provided information. Actual nutritional values may vary depending on the specific brands and products used.
1 stick butter (8 tablespoons or ½ cup) – softened:
- Calories: 814
- Fat: 92g
- Carbohydrates: 0g
- Protein: 1g
1 teaspoon vanilla:
- Calories: 12
- Fat: 0g
- Carbohydrates: 0.5g
- Protein: 0g
1 large egg:
- Calories: 72
- Fat: 4.8g
- Carbohydrates: 0.6g
- Protein: 6.3g
2 cups Carbquick:
- Calories: 540
- Fat: 36g
- Carbohydrates: 96g
- Fiber: 84g (insoluble fiber)
- Net Carbs: 12g
- Protein: 36g
1 teaspoon baking soda:
- Calories: 0
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
1 teaspoon cream of tartar:
- Calories: 2
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
1 cup xylitol (or your granulated sweetener of choice):
- Calories: 960 (values may vary depending on the specific sweetener used)
- Fat: 0g
- Carbohydrates: 0g
- Fiber: 240g (sugar alcohol)
- Net Carbs: 0g
- Protein: 0g
½ teaspoon salt:
- Calories: 0
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
1 tablespoon cinnamon:
- Calories: 18
- Total Fat: 0.22g
- Carbohydrates: 5.43g
- Fiber: 3.7g
- Sugars: 0.15g
- Protein: 0.26g
Total Nutritional Value for the Recipe (18 cookies):
- Calories: 2,498
- Fat: 133.02g
- Carbohydrates: 102.53g
- Fiber: 87.7g
- Net Carbs: 14.83g
- Protein: 43.56g