LC Snickerdoodles

By scottsdalejulie

Ingredients

• #1
• Kevinpa
• Guest
• Join Date: Dec 2005
• Location: Pittsburgh, PA
• Posts: 5,240
• Gallery: Kevinpa
• Stats: 230/160/165
• WOE: Low Carb Maintenance
• Start Date: May 2005 LC Snickerdoodles
• LC Snickerdoodles (yeild 36 cookies) approx. 1/2 carb each
• wet
• 1/2 cup butter (softened)
• 1 large egg
• 1/2 tsp splenda quick pack
• 1/4 cup powdered erythritol
• dry
• 1 3/8 cups LC Cookie and Cake Flour Mix (see below)
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• coating
• 1 tsp cinnamon
• 1 Tbl diabetisweet or splenda
• 2 oz pecan halves (40 count)
• Cream together butter, egg, sweeteners in electric mixer.
• Combine dry ingredient and mix with creamed ingredients.
• When dough comes together, refrigerate until chilled (about 2 hours).
• When chilled roll dough into approx 1 inch balls and roll to coat in cinnamon coating and place on a parchment lined cookie sheet.
• Place pecan half in center of ball and press to flaten.
• Preheat oven to 375 degrees and bake 10 to 14 min or until golden and bottom edge starts to brown.
• Cool and enjoy.
• 1 cup LC cake or cookie flour mix (9 carbs)
• 1/2 cup carbquik
• 1/4 cup wheat protein isolate 5000
• 1 Tbs wheat protein isolate 8000
• 1/8 cup almond flour
• 1 Tbs resistant wheat starch 75
• 1 tsp not/Sugar
• I actually multiplied this by 8 to yeild me just slightly over 8 cups and store it in an air tight container to use in recipes.

Preparation

Step 1

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