Low-Carb Snickerdoodles
From shirleyoma 16 years agoIngredients
- 1/2 cup butter, softened shopping list
- 1-1/2 cups ground almonds shopping list
- 1 cup granulated Splenda shopping list
- 1 large egg shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon cream of tartar shopping list
- 2 tablespoons granulated Splenda shopping list
- 1 teaspoon cinnamon shopping list
How to make it
- In a medium bowl, beat butter until creamy. Add half
- the ground almonds, 1 cup Splenda, 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 dough 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.
- Note: 1.5 net carbs per cookie
The Rating
Reviewed by 2 people-
Awesome! I love this and I will have me a treat this week.
bluewaterandsand in GAFFNEY loved it
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