Low Carb Snickerdoodles

[Sweet Strudel]

Low-Carb Snickerdoodles

Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds (almond flour)
1 cup granulated Splenda (*note...I used 1/2 cup Splenda and 1/2 cup Diabetsweet brown sugar substitute)
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
* Optional - add 1/3 cup unsweetened coconut
* Optional - shaved s/f chocolate (not sweetened with maltitol or sugar alcohols)
* Note...I added both of the above optional ingredients

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 (may be slightly more with optional additions)

These are really good. I added 1 tsp. Xanthan gum to hold them together more. (I didn't have this so didn't add it, my cookies held together perfectly)

*Note: I think there was too much sweetener in the cookie so next time I would use about half as much in the recipe...plus you roll them in a mixture of Splenda and cinnamon so that adds sweetness as well.