Low Carb Snickerdoodles - 1.5 carbs/cookie

  1. Low Carb Snickerdoodles - 1.5 carbs/cookie


    I used to make these all the time, and just stumbled back across the recipe! One of the best LC cookies out there.

    Makes about 26

    1/2 cup butter, softened
    1-1/2 cups ground almonds (ground almonds are also known as "Almond Flour")
    1 cup granulated Splenda or other LC sweetner
    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

    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.


  2. Mein Gott, 'tis beauty!
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  3. Quote Originally Posted by cowboy007 View Post
    I used to make these all the time, and just stumbled back across the recipe! One of the best LC cookies out there.

    Makes about 26

    1/2 cup butter, softened
    1-1/2 cups ground almonds (ground almonds are also known as "Almond Flour")
    1 cup granulated Splenda or other LC sweetner
    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

    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.
    I'm going to have to give these bad boys a try!
    •   
       


  4. Noted, def be trying these bad boys out.

  5. They're darn tasty - I've been going through a batch a week.
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  6. sounds awesome!!

  7. Quote Originally Posted by cowboy007 View Post
    I used to make these all the time, and just stumbled back across the recipe! One of the best LC cookies out there.

    Makes about 26

    1/2 cup butter, softened
    1-1/2 cups ground almonds (ground almonds are also known as "Almond Flour")
    1 cup granulated Splenda or other LC sweetner
    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

    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.
    totally my hero for this...i had to give up cookies...but NOW i dont...efff yes

  8. Man, awesome.

    Any of you chefs have any clever ideas to reduce the fat content a bit?

  9. Quote Originally Posted by Whacked View Post
    Man, awesome.

    Any of you chefs have any clever ideas to reduce the fat content a bit?
    replace some of the almond meal with something else - fiber powder, carbalose flour, coconut flour, etc.
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  10. Replace the whole egg with 3 large eggwhites.
    ~ Nothing can kill the Grimace!!



  11. Was wondering about the butter moreso

  12. How's the taste?

  13. Quote Originally Posted by Whacked View Post
    Was wondering about the butter moreso
    Then use coconut oil.

    Quote Originally Posted by stevoed View Post
    How's the taste?
    Pretty tasty.
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  14. Quote Originally Posted by Whacked View Post
    Was wondering about the butter moreso
    You can replace the butter with yogurt or applesauce(yes applesauce) in the recipe. Heck, could even use regular cream cheese or lowfat cream cheese if you want in order to lower the total kcal....
    ~ Nothing can kill the Grimace!!



  15. I love this site

  16. when i made them i used some apple sauce (since I wasn't on keto or low carb) and they turned out great!

  17. Sounds great. I have to try it today (It's 6am in germany)
  

  
 

Similar Forum Threads

  1. Carb Timing and overall importance of carbs.
    By redline2101 in forum Nutrition / Health
    Replies: 21
    Last Post: 09-16-2009, 09:18 AM
  2. Why so many carbs required during CKD carb-up?
    By SuppKnight in forum Weight Loss
    Replies: 20
    Last Post: 01-07-2009, 05:57 PM
  3. Carbs for carb sensitive people?
    By Deano in forum Training Forum
    Replies: 0
    Last Post: 11-02-2004, 12:09 PM
  4. Replies: 13
    Last Post: 05-15-2003, 07:56 AM
  5. Low carb bars, IMPACT carbs!
    By bpdaddy in forum Supplements
    Replies: 8
    Last Post: 12-19-2002, 11:00 AM
Log in
Log in