Low Carb Snickerdoodles - cooking recipe

Ingredients

1/2 cup butter
1 1/2 cups almond flour
1 cup Splenda sugar substitute
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons Splenda sugar substitute
1 teaspoon ground cinnamon

Preparation

In a mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
Beat until thoroughly combined.
Beat in the remaining flour.
Cover and chill for 1 hour.
Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
Shape dough into 1 inch balls (should make about 30 balls).
Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
Bake at 350\u00b0F for 10 to 12 minutes.