There are tons of carby, yet delicious snickerdoodle cookie recipes out there. So your left with slim to non when it comes to healthy, low carb, or even gluten free snickerdoodle cookie options.
What if I told you I bake and tested a scrumptious low carb, snickerdoodle cookie recipe? You’d be pretty excited. I know I was!
My Easy Low Carb Snickerdoodle Cookie Recipe
Snickerdoodles have been one of my favorite cookie recipes, in the entire world, and beyond. These little gooey snickerdoodles are perfect for any dessert inspired foodie and health craving low carber.
They are easy, delicious, and full of cinnamon. These little cookies are perfectly coated in sweetened cinnamon layer of granular goodness.
This delicious snickerdoodle recipe took me less than 30 minutes to finish and yes thats including baking time! Talk about done in a jiffy.
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- If you loved these snickerdoodle cookies, I bet you’ll love my Snickerdoodle Cake.
Make it at home
- Sweetener – Swerve Sweetener
- Cream Tartar – McCormick Cream of Tartar
- Baking Pan – Simply Calphalon Nonstick Bakeware Pan
- ½ cup unsalted butter
- 2 eggs
- 2½ cups almond flour
- 1½ cups sweetener
- 1 teaspoon cream tartar
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 3 tablespoons sweetener
- 1 tablespoon cinnamon
- Preheat oven to 350. Mix butter, sweetener for cookies and eggs in a large bowl. Combine remaining ingredients. Blend until dough like texture.
- Chill dough for 15 minutes in the fridge.
- Mix coating ingredients in small bowl. Shape chilled dough into rounded spoonfuls and roll into coating mixture.
- Bake 10 minutes or until set. Let cool on cooling rack.
Protein 3.00g, Cals 141, Carbs 2.66g, Fiber 1.25g — NET CARBS: 1.41g
OMG THESE LOOK AMAZING!!!
Thank you! They tasted much better than they looked, suprisingly!
These are amazing!! Little dry but went well with my almond milk!
How odd, when I baked the cookies they came out extremly moist. Your oven may be a little stronger, so it may have over baked? But,I’m glad you still enjoyed them! Almond milk sounds like the perfect compliment to these cookies 🙂
Can’t wait to try these! 🙂
I’m sure you’ll love them, I know I sure did! 🙂
Did you flatten the cookies after shaping them into balls and rolling in the coating or did you leave them as balls on the cookie sheet? Thanks!
Hi Diana! I left them as balls until they were done baking and then I flattened them. 🙂
I used two sticks of butter which equal one cup and the cookies spread out all over the cookie sheet into one big cookie. The are still in the oven cooking so I am not sure how they will taste. They sure smell good!!!
Strange! I wonder what could have occured, maybe they weren’t seperated enough? Well I hope you enjoyed your cookie cake! lol 🙂 I’m sure it smelt and tasted just as good!
Sweetner? as in using Splenda or Nutrasweet?
Yes, either one of those should work. I tend to use Swerve but occasionally use Splenda as well.
I use Truvia as my sweetener. 1 1/2 cups seem like a lot to me. Before I make them I wanted to be sure to see if you think they will be to sweet. The recipe looks and sounds wonderful and I am looking forward to making them once I hear from you. Thanks for your help!!
Can you use a liquid sweetener like honey? If so, how much?
I haven’t tried using a liquid sweetner, but it’s worth a try! Generally, the rule of thumb when converting granulated sweetener to honey is 1 cup granulated to 2/3 cup honey. You may need a bit more almond flour to get the right texture though.
I used one stick of butter which equals one half cup of butter and the cookies turned out perfectly. Are you sure it is one cup OR one stick of butter??? I prefer the one stick. Thanks.
Yes, it was 1/2 cup of butter. Thank you for noticing and I’m glad the cookies turned out well!
I just spotted this recipe on Pinterest and made it up on the spur of the moment.
I reduced the sweetener in the biscuit part of mine, by up to 1/3. I use Splenda (for now until I find a better alternative) and find it very sweet and can be on the side of bitter if too much is added.
I like them, they are delicious. Mine turned out sponge like in the middle, but with a crisp top, which I like but I also wondered if they were baked more would they turn out evenly crispy all the way through or just on the top? Thanks for sharing this recipe – it’s a lovely quick sweetie fix to go with a cup of fresh brewed coffee. Happy New Year!
I often noticed that adding too much Splenda could often make things bitter, which is why I switched to Swerve. But I’m glad you enjoyed them! You could always try one or both of these: move the pan to a lower slot in the oven and/or lower temperate (just a bit) and leave it in a bit longer until you reached the desired doneness. Hope that helps and Happy New Year, Annie 🙂
Just made these. Only addition was 1 tbsp tapioca starch. (would have been arrowroot if I weren’t out). Kept the butter quite cold. Worked the butter and the sugar (combo chicory,erythritol and xylitol in a 2:2:1 ratio) into a smooth paste and then added the beaten eggs. Powdered the sweetener/cinnamon in spice grinder to roll the dough balls in. The cookies took 13mins in my oven. Cooked them on parchment paper. They flattened while baking and came out looking beautiful and tasting absolutely delicious. Thank you so much for this recipe!
You sound like a pro! Glad you enjoyed them, Lisa 🙂
can I use stevia for the snickerdoodles?
Yes, you should be fine to use stevia. Hope you enjoy the cookies, Tina 🙂
Going to try this with coconut flour instead of almond flour. Has anyone done this yet?
Hi Norma,
Andres hasn’t tried the recipe with coconut flour, but we can tell you that coconut flour absorbs a lot more moisture than almond flour does, so bear in mind as you make the recipe that if you use all coconut flour, your cookies will exceptionally dry and crumbly. Good luck!
I made these today and wow! So good! They kind of fell apart a little bit (not too bad) – but they weren’t dry at all. They were great. (I also have a crappy toaster oven so that could be why). I will definitely make these again 🙂 Thanks!