Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies
Servings 28 cookies
Calories 58kcal
Ingredients
- 1 cup coconut flour
- 1/2 cup Monk Fruit Allulose Brown sugar sub
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup butter room temperature
- 2 eggs
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp cinnamon liquid stevia
- 4 ounces Salted Caramel Sauce
Instructions
- Preheat the oven to 350 degrees.
- Whisk the first six ingredients together in a bowl. Set aside.
- In a stand mixer add the remaining ingredients except the caramel sauce.
- Once the wet ingredients are blended well, pour in the dry ingredients and blend again until combined.
- Using a tablespoon to measure out batter, roll 28 balls and place them onto a parchment lined cookie sheet.
- Roll each ball and place bake on cookie sheet.
- Very carefully use your thumb or a round 1/4 teaspoon measuring spoon to make a small indent in the center of each ball.
- Bake cookies for 10 minutes. Let cool completely before filling with caramel.
- Keep in fridge to set caramel or before ready to serve. You can also freeze these in an air tight container with a layer of parchment between if you need to stack them on top of each other.
Notes
Net Carbs: 0.9g
Nutrition
Serving: 1cookie | Calories: 58kcal | Carbohydrates: 1.8g | Protein: 0.8g | Fat: 4.7g | Saturated Fat: 2.4g | Cholesterol: 24mg | Sodium: 132mg | Fiber: 0.9g | Sugar: 0.2g