Comments on: Keto Low Carb Snickerdoodle Cookie Recipe

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 30 Dec 2019 12:54:51 +0000

In reply to John Huot. These should have been better since there's coconut flour used too. So you may want to try using a little less almond flour and a bit more coconut flour. If you're just starting out on low carb, you may not be as sensitive to sweets as those on low carb longer. The first recipes I made used almost twice the sweetener amount. But now that I've been away from sugar for over a decade, I can't stand anything too sweet.

By: John Huot

John Huot — Sun, 29 Dec 2019 14:36:25 +0000

Hi Lisa, I was soooo looking forward to these cookies, but like most everything I make with almond flour, they turned out mealy and were not nearly sweet enough. I reluctantly tossed the entire batch in the trash....Any thoughts on why my success with almond flour has been so dismal? I use the Kirkland brand from Costco.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 05 Dec 2019 14:25:58 +0000

In reply to Fina. Thanks for sharing. Such a great idea!

By: Fina

Fina — Thu, 05 Dec 2019 02:24:52 +0000

Omg....this is so delicious! I changed it a lil bit and use 1 tbsp Advocado oil and 1 tbsp of unsalted butter....then sprinkled 1 tbsp finely chopped pecans (Fisher) over top. I split the recipe among 3 ramekins and it was sooooo fulfilling! I put the ingredients that I used and 3 servings in Carb Manager and it came out to only 2 net carbs!!! Woohoo!!!! Thank you, Lisa! I bought your book and now I am ready to cook everything in it!!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 31 Oct 2019 23:55:34 +0000

In reply to susan. I've always found blending sweeteners gives the best taste. However, any sweetener can be used and I have a handy sweetener conversion chart.

By: susan

susan — Thu, 31 Oct 2019 19:20:55 +0000

can you tell me why alot of these recipes call for sweetner and stevia?sus

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 11 Jan 2019 13:22:03 +0000

In reply to Bob. First off, they are more of a cake-like cookie. Second, the absorbancy of coconut flour can vary so you may have needed to use less of that or added more fat/liquid.

By: Bob

Bob — Thu, 10 Jan 2019 13:53:00 +0000

Hi Lisa,
I made these and they look exactly like your pictures, but the cookie was dry and mealy...what did I do that caused this? They weren't crispy at all and when I tried leaving them in the oven for 3 more minutes, the bottoms burned...help...

By: Lisa

Lisa — Sun, 30 Sep 2018 09:57:32 +0000

In reply to Paulette sasser. Some almond butter (or peanut butter) my help or additional fat. I find they are better after being chilled in the refrigerator.

By: Paulette sasser

Paulette sasser — Sat, 29 Sep 2018 21:46:58 +0000

Ok my cookies came out crumbly like eating the flour with sweetener in it. What can be added for a cookie like texture? Can raw stevia be used instead of monk fruit sweetener? Could you add peanut butter for taste and moisture? This was not a good cookie. T.hanks.

By: Lisa

Lisa — Sat, 29 Sep 2018 21:15:17 +0000

In reply to Amanda. These are definitely better the next day after being in the refrigerator. Did you try them that way?

By: Amanda

Amanda — Sat, 29 Sep 2018 01:32:05 +0000

Sorry, but I didn't like these. Crumbly, dry, not much flavor. I even underbaked the second tray and they were better, but still not good enough for me to make again. They smell great, but that's about it.