Sugar Free Snickerdoodle Cookie Dough Fat Bombs
My very favorite cookie of all times is the Snickerdoodle. Any time of year, I love the taste of cinnamon mixed with sweet. Studies have shown that the smell of cinnamon can helps with memory and curbs food cravings. Additionally, it elevates mood. No wonder the cookies are so popular.
For many of us who eat keto, cookies are off the plate. That’s one of the reasons I’ve worked so hard to make a Snickerdoodle Fat Bombs. Why not make my favorite flavors work for me? My gluten free, sugar free, and low carb recipe improves the good qualities of the original by adding fat for fuel.
Lately, I’ve been keeping a tub of Snickerdoodle Fat Bombs the fridge to enjoy when I need to increase my intake of healthy fats. I suggest that you do this, too. Having your favorite cookie and eating it too? Revolutionary.
PREP: 10 minutes
COOK: 0 minutes
- ¼ pound butter, softened
- 1 cup Low Carb Revolution Allulose
- 1.5 cups extra fine almond flour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon pink sea salt
- 1 tablespoon cinnamon
- In a stand mixer, whip together butter and allulose until fluffy.
- Add remaining ingredients and mix well.
- Roll into equal balls and place on a sheet pan.
- Chill for at least an hour.
- Store in air-tight container in the refrigerator.
- Serve chilled.
YIELD: 16 servings
- I’m too lazy to roll them into balls for myself. I place the prepared mix in an airtight container and scoop out to eat when I need some.
- You can freeze these, too. Just let thaw for a few minutes before eating.
- Add chocolate chips for an extra tasty treat.
- Save yourself the effort of tracking down each ingredient by using our Snickerdoodle Cookie Dough Fat Bomb Mix.
NUTRITION BREAKDOWN, EACH SERVINGCalories: 118
Net carbs: 1 gram
Total carbs: 14 grams
Fiber: 7 grams
Fat: 11 grams
Protein: 2 grams
Allulose: 6 grams
Sugar alcohols: 0 grams
Glycemic load: 0
Sodium: 38 milligrams