Low-carb keto snickerdoodles made grain-free and sugar-free
Stir together all ingredients for the cookies in a mixing bowl until a thick, sticky dough forms. Chill the dough in the refrigerator at least 1 hour.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, stir together 2 tablespoons of sweetener with 2 teaspoons of ground cinnamon for rolling the cookies.
Form a ball out of a section of the dough (about 1 inch in diameter). Roll the ball of dough in the cinnamon/sweetener mixture, then flatten it into a disc shape. Place on the parchment lined baking sheet and repeat for the rest of the dough. Note: cookies will spread while baking, so be sure to leave plenty of room between the discs of raw dough.
Bake on the center rack of the preheated oven for 13 to 18 minutes, depending on desired chewiness. I find 15 minutes is perfect.
Remove cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes before serving.