So I’m not gonna lie–sticking to my ketogenic diet has been no small exercise in willpower. I have a pretty intense sweet tooth and a love of all baked goods, so not eating bread, pastries, and cookies has been the biggest challenge.
That being said, this weekend the sugar cravings hit me so hard that my choice was to throw my body out of ketosis with a “cheat”–granted, this is not the end of the world as it only takes two days or so to get back into ketosis–or simply come up with a recipe for a cookie that will satisfy my carb cravings without all the carbs.
Thus my Low Carb High Fat Snickerdoodle was born!
This little cookie is vegan, gluten free, and packed full of healthy fats making it a totally satisfying “fat bomb” for when sugar cravings hit.
Stay posted, because I’m working on a slightly lower carb version that is not vegan…
**Important note: These cookies are much lower in carbs than a regular snickerdoodle; however, according to the My Fitness Pal app, each cookie (approximately 1 tbsp) has approximately 6.5 g of carbs–so think of it like the special treat it is!
2 cups almond flour
1/2 cup coconut flour
1/3 cup arrowroot powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup Swerve confectioners sugar (or erythritol)
1/2 cup coconut oil
2 tbsp vanilla extract
4-6 tbsp water
1 and 1/2 tsp cinnamon (reserve 1 tsp for coating)
1-2 tsp Swerve granulated sugar (for coating)
Preheat oven to 350° F and line baking sheets with parchment paper. I like to use silicone baking mats.
Combine almond flour, coconut flour, arrowroot powder, baking soda, and salt in a medium sized mixing bowl.
Add in confectioners sugar and 1/2 tsp cinnamon.
In another bowl, combine vanilla and coconut oil and 3 to 4 tbsp water. Coconut oil should be liquid.
Mix the wet ingredients into the dry ingredients until a soft dough forms. If you notice your dough is too dry, add more water a tablespoon at a time until it holds together.
In a small bowl, combine the remaining cinnamon and Swerve granulated sugar.
Using your hands, shape the dough into small balls, approximately 1 tablespoon of dough per ball. Roll each ball in the cinnamon and Swerve mixture, then press flat and place on the baking sheet.
Bake for 8-11 minutes or until the cookies are lightly browned. Recipe makes 36 cookies.