Keto Snickerdoodle Ice Cream Sandwiches
Sugar free ice cream sandwiches for the win! These soft almond flour snickerdoodle cookies are paired with sugar free vanilla ice cream for the ultimate low carb summer dessert.
sugar free ice cream sandwiches
Cinnamon "Sugar" Coating
cream of tartar
unsweetened almond milk
keto vanilla ice cream
In a small bowl, whisk together the sweetener and cinnamon. Set aside.
Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, cream of tartar, and baking soda. Stir in the eggs, melted butter, almond milk and vanilla extract until well combined.
Using wet hands, form the dough into 1-½-inch balls (you should get 24). Roll each ball in the cinnamon coating until well coated.
Place on the prepared baking sheet and press down into ¼-inch thick disks with the palm of your hand.
Bake about 12 minutes or until the cookies are just beginning to brown around the edges and are just barely firm to the touch. Remove and let cool completely on the pan.
When the cookies are cool and ice cream is firm, scoop a few tablespoons of ice cream onto the bottom of one cookie, spreading to the edges.
Top with another cookie. Refreeze until firm.
By Carolyn Ketchum of All Day I Dream About Food