Metabolism Miracle Snickerdoodle recipe….Neutral, low carb, gluten free! What’s not to love?


SNICKERDOODLES – Neutral on all Steps of The Metabolism Miracle and The Diabetes Miracle!:


1/2 cup butter, softened at room temperature

1-1/2 cups almond flour

1 cup Splenda or Truvia

1 egg

1/2 tsp vanilla

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

2 tbsp Splenda or Truvia sugar substitute

1 tsp ground cinnamon


In large mixing bowl, beat butter with mixer (medium or high speed) for 30 seconds

Add about half the flour, 1 cup sweetener, egg, vanilla, baking soda, cream of tartar

Beat until thoroughly combined

Beat in remaining almond flour until all combined and smooth

Cover and refrigerate for at least 2 hours

Combine 2 Tbls sweetener and 1 tsp. cinnamon in small bowl

Shape dough into 1-inch balls (about 30)

Roll balls into Splenda/cinnamon mix

Place 2 inches apart on ungreased cookie sheet

Bake at 350 F for 10 to 12 minutes

Cool on cooling rack.

These cookies freeze well!


About Diane Kress

Author of The New York Times Bestseller; The Metabolism Miracle, The Metabolism Miracle Cookbook, and The Diabetes Miracle. and The Metabolism Miracle, Revised Edition. Owner, developer, and administrator of The Metabolism Miracle's support site: Registered Dietitian, Certified Diabetes Educator, Email:
This entry was posted in Diane Kress, Diet, excess insulin, fat burner, gluten free cookies, gluten free dessert, gluten free desserts, low carb cookies, low carb dessert, low carb desserts, low carbohydrate, Met B, Metabolic syndrome, Metabolism B,, The Diabetes Miracle, The Metabolism Miracle, The Metabolism Miracle Cookbook, type 2 diabetes and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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