Easy Keto Snickerdoodles and Chocolate Cookies (Microwave)

Snickerdoodles

Ingredients:

  • 3 TBSP softened butter
  • 3 TBSP coconut flour
  • 5 TBSP sugar substitute (I use 50/50 Splenda and erythritol)
  • 1 Egg
  • 2 drops real vanilla extract 
  • 1/4th cup Erythritol (or other granular sugar substitute)
  • 1 TBSP cinnamon

Instructions:

Combine the first five ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls. Mix 1/4th cup erythritol and cinnamon in a small bowl. Roll cookies in cinnamon/erythritol mixture and place on a parchment paper covered microwave safe plate. Flatten cookies with palm of hand or using a fork in a criss-cross pattern. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies will become more crunchy as they cool.

Disclaimer: Nutrition is approximate. I did not add the sugar substitute into my calculation of nutrition, as erythritol is a low-carb sugar substitute that does not impact blood sugar levels. I also did not add the cinnamon/sugar substitute topping, as the amount is too small to have an impact on nutritional values.

Chocolate

Ingredients:

  • 3 TBSP softened butter
  • 2 TBSP coconut flour
  • 2 TBSP cocoa powder
  • 5 TBSP sugar substitute
  • 1 egg
  • 1/4 tsp vanilla extract

Instructions:

Combine the all ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls. Flatten cookies with palm of hand. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies will become more crunchy as they cool.

Disclaimer: Nutrition is approximate. I did not add the sugar substitute into my calculation of nutrition, as erythritol is a low-carb sugar substitute that does not impact blood sugar levels.

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