Low Carb Classic Snickerdoodles
Indulge in the warm, spicy-sweet goodness of *Low Carb Classic Snickerdoodles*, a guilt-free twist on a timeless favorite! These melt-in-your-mouth cookies are made with almond and coconut flours, ensuring a gluten-free and keto-friendly treat, while granulated erythritol replaces traditional sugar for a low-carb upgrade. Each bite is perfectly soft with slightly crisp edges, coated in a fragrant cinnamon-erythritol blend that delivers the signature snickerdoodle flavor without the sugar. Quick and easy to make, these cookies come together in just 25 minutes, making them an ideal dessert or snack for anyone craving comfort with a healthy twist. Perfect for keto dieters, gluten-free lifestyles, or anyone looking to satisfy their sweet tooth without the carbs!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated erythritol
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated erythritol for coating
- 1 teaspoon Ground cinnamon for coating
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, baking powder, and xanthan gum. Mix well and set aside.
In a large mixing bowl, cream together the softened butter and 0.75 cup of granulated erythritol until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.
In a small bowl, mix 2 tablespoons of granulated erythritol and 1 teaspoon of ground cinnamon for coating.
Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in the cinnamon-erythritol mixture until evenly coated.
Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
Gently press each dough ball down to flatten slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 7.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 415 mg | 32% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 223 mg | 5% | |
*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.
