Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick baking sheet. In a mixing bowl, combine almond flour, 1/2 cup sweetener, softened butter, egg, vanilla extract, baking powder, and salt. Mix until a dough forms. You can use a hand mixer or simply mix by hand. In a separate small bowl, mix together the cinnamon and 2 tablespoons of sweetener for the coating. Take small portions of the dough and roll them into balls, about 1 inch in diameter. Roll each ball in the cinnamon-sweetener mixture until well coated. Place the coated dough balls on the prepared baking sheet, spacing them a few inches apart. Flatten each ball slightly with the palm of your hand or the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Keto Snickerdoodles! Store any leftovers in an airtight container at room temperature for up to 3-4 days
