Sugar-Free Snickerdoodle Creme Cookies
Sugar-free keto snickerdoodle sandwich cookies filled with a vanilla butter creme.
Nutrition
126
Calories
1.8g
Protein
4.7g
Carbs
11.4g
Fat
Ingredients
| 1 cup | 240 ml | coconut flour (cookie) |
| 2 tsp | 10 ml | cinnamon |
| 1 tsp | 5 ml | baking soda |
| 3/4 tsp | 3.8 ml | cream of tartar |
| 1/2 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | Swerve |
| 2 | eggs | |
| 2 tsp | 10 ml | vanilla extract |
| 1/2 cup | 120 ml | butter, softened (cookie) |
| — | Outer coating: Sukrin Gold brown sugar sub, plus 1/2 tsp cinnamon | |
| 1 cup | 240 ml | Confectioners Swerve (filling) |
| 1 tsp | 5 ml | vanilla extract (filling) |
| 1/2 cup | 120 ml | butter, softened (filling) |
| 2 tbsp | 30 ml | milk |
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer add the first 6 ingredients and mix on low to combine.
- Add the eggs, vanilla and butter to the mixture and blend until incorporated. Using a 1 inch cookie scoop, roll into balls and place on a baking sheet lined with parchment or silpat.
- Make 72 balls. Roll each in brown sugar sub or granulated Swerve mixed with cinnamon.
- Flatten balls slightly and bake for 12 minutes.
- Cool completely.
- Make filling by adding ingredients to a stand mixer and mix on high until smooth.
- Spread on half the cookies and place another cookie over the filling to make 36 sandwich cookies.
Yield: Makes 36 sandwich cookies (2 per serving).
Nutrition (per serving): Cholesterol: 47mg; Food energy: 126 kcal; Total fat: 11.4g; Carbohydrate: 4.7g*; Protein per serving: 1.8g; Total dietary fiber: 2.7g.
Notes: *Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 26 g per serving (2 cookies).