Keto Snickerdoodle Skillet Cookie Recipe!
Ingredients for cookie:
- 2 cups almond flour
- 1/2 cup Swerve sweetener Granular
- 1 tsp Cream of Tatar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter melted
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp cake batter extract (optional)
Ingredients for Cinnamon Topping:
- 1 tbsp Swerve sweetener Granular
- 3/4 tsp cinnamon
Instructions on how to prepare Keto Snickerdoodle Skillet Cookie:
- Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
- In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt.
- Stir in the butter, egg, and vanilla extract until well combined.
- Spread the dough in the prepared skillet and smooth the top.
- Bake 22 to 25 minutes, until the cookie is set around the edges and just barely set in the center.
- Remove and let cool 10 minutes before serving.
Instructions for the topping:
- In a small bowl, whisk together the sweetener and cinnamon. Sprinkle over the cookie.
- To serve, scoop the cookie out by the spoonful or cut into slices when it’s completely cool.
- Top with low carb vanilla ice cream or lightly sweetened whipped cream
Read on how to prepare Bacon Avacado Nacho Fries.
Summary
Recipe Name
Keto Snickerdoodle Skillet Cookie
Author Name
Team Terry Keto
Published On
Preparation Time
Cook Time
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