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Low-Carb Snickerdoodles

Low-Carb Snickerdoodles Recipe

Makes about 26


1/2 cup butter, softened

1-1/2 cups ground almonds

1 cup granulated Splenda

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

2 tablespoons granulated Splenda

1 teaspoon cinnamon


In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup
egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat
in remaining
ground almonds. Cover and chill in bowl for 1 hour.
Pre-heat oven to 350 F.

In a small
bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled
into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to
coat and place
2 inches apart on an ungreased baking sheet.
Bake 10-12 minutes until lightly
browned at
the edges.
Carefully remove from pan to cooling rack to cool completely.
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