This content may contain affiliate links or sponsored elements, read our full ad Disclosure Policy.

Low Carb Snickerdoodles Recipe – Keto Cookies

Low Carb Snickerdoodles are a favorite weekend treat at our house.  The crunch coating  of cinnamon and Swerve that surrounds the cookie is sooo good.

The fact that these cookies are just 2.2 total carbs or just 1.1 net carbs per cookie is amazing. It makes them a low carb or keto dessert bargain dream.

I was surprised how easily this recipe came together.  It didn’t take long to come up with a mixture that makes a cookie that, to my husband and I, is very similar to the real deal.  As you know it’s not often easy to replace one’s favorite comfort foods.

This Low Carb Snickerdoodle recipe is a recipe makeover for the original and at about 1 net carb each is a low carb bargain dessert.

I like that this recipe makes a small batch.  I’ve always felt that Snickerdoodle cookies are best freshly baked.

If you wish you can, after rolling them in sugar, place the cookie balls in a sealed freezer container and just bake up a few at a time and keep the rest frozen for later use.

You will note that the baking powder has been omitted.   It would be in  it in the traditional recipe.  If you like your snickerdoodles more puffy and cake-like then add 1/2 tsp. Baking powder to the dry ingredients.

This Low Carb Snickerdoodle recipe is a recipe makeover for the original and at about 1 net carb each is a low carb bargain dessert.

  If you want a flatter, slightly chewy Low Carb Snickerdoodle, then make the recipe as written and then when the cookies are removed from the oven, tap the pan on the counter.   As a result, this will help the cookies have a  dense and slightly chewy texture,  -Enjoy!  Laura

This Low Carb Snickerdoodle recipe is a recipe makeover for the original and at about 1 net carb each is a low carb bargain dessert.

Nutrition info for Low Carb Snickerdoodles:

Low Carb Snickerdoodles Cookie Recipe

Laura Hickman
This Low Carb Snickerdoodles recipe is a recipe makeover for the original and at about 1 net carb each is a low carb bargain dessert.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 88 kcal

Ingredients
  

  • 1 1/2 cups Almond flour
  • 1/4 tsp . Salt
  • 1/2 cup + 2 Tbl. Swerve sweetener* (*Or 1/4 cup each of Swerve and Splenda)
  • 6 Tbl. Softened butter
  • 1 large egg
  • 1 tsp . Vanilla extract
  • 1/2 tsp ground cinnamon

Instructions
 

  • Heat oven to 350 degrees.
  • Prepare cookie sheets with baking parchment paper.
  • In a mixing bowl stir together the almond flour, salt, and sweetener.
  • Mix in the butter, egg and vanilla.
  • The dough will seem slightly dry but hold together when rolled into balls.
  • Roll the dough into 18 balls ( The size of a whole walnut – about 1 tablespoon each.)
  • Mix remaining 2 Tbl sweetener and 1/2 tsp in a small bowl and roll cookie balls in the cinnamon mixture.
  • Place cookies 1 inch apart on prepared baking sheet.
  • Bake for 8-10 minutes, till edges are set, the center should be soft but not shiny.
Keyword low carb snickerdoodles

Inspirations:

Pecan Sandies

macadamia nut cookies

10 Comments

  1. cyndee December 5, 2017 at 2:36 AM

    can I use use xylitol in place of the splenda?

    Reply
    1. Laura_Hickman December 5, 2017 at 11:04 AM

      I have no experience with xylitol. The splenda I used is a cup for cup replacement for sugar. If the sweetener you have is a cup for cup replacement and can be used in baking then it may work.

      Reply
  2. CCookieBee January 22, 2018 at 12:57 PM

    Laura, I’m pretty new to baking with low carb thoughts in mind, and this might sound like a ridiculous question, but here goes. Which Swerve are you speaking about? The bag that is more sugar like, or the bag that is similar to confectionary sugar? Thank so much for the alternative recipe too!

    Reply
    1. Laura_Hickman January 22, 2018 at 10:16 PM

      I prefer the sugar-like version of Swerve for this recipe, but the finer ‘powdered’ version would work also. It’s actually a very good question! 😀

      Reply
  3. Mariah March 10, 2018 at 9:35 PM

    5 stars
    Tried these tonight! Delicious!! Heads up for people in higher altitudes, I had to cook them for 12-13 minutes.

    Reply
  4. Leigh Montgomery March 14, 2018 at 1:44 PM

    5 stars
    Oh my goodness those were amazing! I used coconut spread and butter with less swerve. This may be one of the best low carb desserts I’ve made. Thank you!

    Reply
  5. Sara March 20, 2018 at 2:16 PM

    5 stars
    These turned out so well! I really like the tang that crean of tartar give snickerdoodles but since it’s recipe didn’t call for it and I didn’t even have it I added a teaspoon of lemon juice and they turned out to have a really nice Tang. I also use coconut oil instead of butter since I don’t eat dairy. And although they didn’t flatten out like I thought they would be still turned out perfect.

    Reply
  6. Liz November 15, 2019 at 8:33 AM

    Laura, I haven’t had the chance to try these yet, but the rrecipe looks so good. Snickerdoodles are a classic Christmas cookie at my house, and I was worried I would have to skip them this year. Thanks for putting my mind to rest.

    I assume that for instruction step 7, the 1/2 tsp refers to the cinnamon, right?

    Thanks for sharing your recipe.

    Reply
  7. Marisol December 13, 2019 at 12:03 PM

    Can you use carbquick instead of almond flour? My daughter loves snickerdoodles but has an aversion to almond flour.

    Reply
    1. Laura Hickman January 2, 2020 at 12:32 PM

      I’ve never tried. If you experiment and it works for you please let me know!

      Reply

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating