Low Carb Classic Snickerdoodle Cookies
Satisfy your sweet tooth guilt-free with these Low Carb Classic Snickerdoodle Cookies—an indulgent twist on a beloved favorite! Made with almond flour and sweetened with erythritol, these cookies are perfect for keto and low-carb lifestyles, offering all the classic flavors without the extra carbs. The buttery dough is infused with vanilla and a touch of cinnamon, then rolled in a cinnamon-erythritol coating for that signature warm, spiced finish. Quick to prepare and ready in under 30 minutes, this recipe yields 24 tender, golden-brown cookies that are ideal for holiday gatherings, afternoon snacks, or any occasion calling for a healthy yet delicious treat.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 scoop Unsweetened whey protein powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Erythritol
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground cinnamon
- 0.25 cup Additional erythritol for coating
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, whey protein powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and 0.75 cup of erythritol using an electric mixer on medium speed until light and fluffy.
Add the egg and vanilla extract to the creamed butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
In a small bowl, mix ground cinnamon and 0.25 cup of erythritol for the coating.
Shape the cookie dough into 1-inch balls (about 24) and roll each in the cinnamon-erythritol mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or your hand, gently flatten the cookies to about 0.5-inch thickness.
Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low carb snickerdoodle cookies as a delightful treat!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 8.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 628 mg | 48% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
