Keto Snickerdoodles

COOKIES:
1 cup Kerrygold grass-fed butter, softened
1 cup Swerve granulated sweetener
1 egg
4 1/2 cups superfine almond flour
1/4 tsp. Himalayan pink salt
1 tsp. baking soda
2 tsp. cream of tartar

COATING:
4 Tbsp. Swerve granulated sweetener*
2 tsp. ground cinnamon

Preheat oven to 350 F

Mix butter, Swerve and egg in a medium sized bowl until creamy and well combined.
In a separate bowl, combine all dry ingredients.
Add to wet ingredients and mix until a stiff dough is formed.

Roll the dough into 1  1/2" balls.
Using a "cookie scooper" makes it really easy to get the right size. (If using cookie scooper, you will still need to roll the dough into tighter balls before coating with cinnamon and Swerve).

Combine the cinnamon and Swerve in a small bowl.
Roll the balls in the mixture until well coated.

Place on a parchment-lined cookie sheet and flatten slightly with a couple fingers.

Bake at 350 F for 12 minutes.

*DO NOT OVER BAKE! They should be JUST starting to crack on the edges.
Allow to cool slightly on a cookie sheet before moving to a cooling rack.

Enjoy!