Low-carb Snickerdoodles (0.9 g net carbs each)

 When I first began eating low-carb, every keto or low-carb snickerdoodle recipe I found required some sort of maple syrup for some reason. Here is a far simpler recipe with less than 1 g net carbs per cookie!

If you don't have one of the three types of flour (flaxseed meal, coconut flour, almond flour), just make sure that you have a total of 1 +1/8 cups combined. 

Ingredients:
3/4 cup flaxseed meal
6 tbsp coconut flour
4 tbsp almond flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 egg
3/4 cup erythritol
1 tbsp powdered erythritol* 
1 tbsp ground cinnamon

Directions:
Preheat oven to 350 F.
Whip together the butter and regular erythritol. Beat in the egg. Sift together the flaxseed meal, coconut flour, almond flour, baking powder, and salt. Add the wet ingredients to the dry ingredients. Combine the powdered erythritol and the ground cinnamon. Roll bits of the dough into 1-inch balls and then coat with the erythritol/cinnamon mixture. Place on a pan and press down lightly to flatten. Bake for 10-12 minutes. I highly recommend letting the cookies cool and refrigerating them for a few hours before eating. For some reason, they're better cold!

*I tried two different batches of these cookies: one coated with erythritol and one coated with powdered erythritol. I personally like the powdered ones better, but it is up to you if you only have regular erythritol!

Makes approximately 32 cookies with the following nutritional information:
56 calories
4.5 g fat
2.8 g carbs
1.9 g fiber
0.9 g net carbs
1.4 g protein