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Snickerdoodle Skillet

If you thought the individual cookies were delicious wait until you try the skillet version!! 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Keyword: gluten free, keto, Paleo
Servings: 12 Slices
Calories: 115kcal

Ingredients

Cinnamon Sugar Mixture

  • ¼ cup granulated monk fruit sweetener
  • 2 tablespoons cinnamon

Dough Ingredients

  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated monk fruit sweetener
  • 2 teaspoons cinnamon
  • ½ cup coconut oil melted
  • 2 eggs

Instructions

Directions:

    For the Cinnamon Sugar Mixture:

    • Combine both ingredients, then set aside. 

    For the Dough:

    • Preheat the oven to 350’F and grease a 8” skillet with melted coconut oil. 
    • Whisk together your almond flour, coconut flour, baking powder, granulated monk fruit sweetener and cinnamon. Add the melted coconut oil and egg to the flour mixture. Mixing until completely combined.
    • Form the dough into a ball and toss in the cinnamon sugar mixture. Then press the dough into the skillet and bake at 350’F for 12 minutes. Enjoy!