Keto Apple Cinnamon Snickerdoodles

Step 1Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.

Step 2Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Add the almond and coconut flour, gelatin, baking soda, cream of tartar, salt to a bowl and stir to combine. Set aside. (Note: you can use apple cider vinegar instead of cream of tartar. If you do that, add it in step 3.)

Step 3In another bowl, use an electric mixer to cream together the butter cut in small pieces and Erythritol (reserve 3 tablespoons of the Erythritol used in this recipe for coating).

Step 4Add the egg, vanilla, and apple butter and mix well.

Step 5Add roughly a third of the dry ingredients to the wet and process well. Add another third, and repeat, and then the last third, mixing until combined.

Step 6Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.

Step 7To do this, mix the remaining Erythritol and cinnamon together in a small plate. Shape the dough into balls about 2.5 cm/ 1" (28 g/ 1 oz per each ball) and roll in the cinnamon sweetener mixture.

Step 8Place the balls on a lined baking tray roughly 5 cm/ 2" apart. Do not flatten, they will do so themselves as they bake. Bake 8-10 minutes (they are best slightly under-baked!)

Step 9Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.

Step 10Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.

Step 11To store for longer, freeze for up to 3 months.