Mini Keto Snickerdoodle Cookie Cereal

Mini Keto Snickerdoodle Cookie Cereal Directions

• 1
  Preheat the oven to 350 degrees.

  
• 2
  Sift together almond flour, coconut flour, cinnamon, cream of tartar and salt in a small bowl. Set aside.

  
• 3
  In a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract.

  
• 4
  Slowly stir in dry ingredients and mix until fully combined.

  
• 5
  Refrigerate dough for 30 minutes. This allows flavors to meld together and prevent the butter from spreading while baking.

  
• 6
  Pinch off a small ball of snickerdoodle cookie dough about the size of a large marble and roll into a ball. Place on a parchment lined baking tray and press down to form a cookie shape. Repeat with remaining dough, spacing around a ¼ inch apart.

  
• 7
  Bake at 350 degrees for 8 minutes or until the edges begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a wire rack to cool completely.

  
• 8
  Add cookies to a bowl and pour over your favorite keto approved milk. You can use heavy cream or any low carb nut milk - macadamia, almond, coconut.