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.
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.
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
Nutrition info for Low Carb Snickerdoodles:
Low Carb Snickerdoodles Cookie Recipe
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.
Inspirations:
can I use use xylitol in place of the splenda?
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.
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!
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! 😀
Tried these tonight! Delicious!! Heads up for people in higher altitudes, I had to cook them for 12-13 minutes.
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!
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.
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.
Can you use carbquick instead of almond flour? My daughter loves snickerdoodles but has an aversion to almond flour.
I’ve never tried. If you experiment and it works for you please let me know!