Low Carb Snickerdoodles
Satisfy your sweet tooth without breaking your low-carb goals with these irresistibly soft and buttery Low Carb Snickerdoodles! Made with a blend of almond and coconut flours, these flourless cookies are naturally gluten-free and have a delicate, melt-in-your-mouth texture. Sweetened with erythritol, a keto-friendly sweetener, and coated in a fragrant cinnamon-sugar mixture, each bite delivers the warm, nostalgic flavor of the classic treat, minus the guilt. Perfect for a quick snack or dessert, these cookies come together in just 25 minutes from prep to bake and yield 20 servings—ideal for sharing or meal prepping. Whether you’re following a keto, diabetic, or gluten-free diet, these snickerdoodles are a delightful way to satisfy cravings while staying on track.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Granulated erythritol (or favorite low-carb sweetener)
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 2 tablespoons Granulated erythritol (for coating)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, cream of tartar, baking soda, and salt. Mix well and set aside.
In a large mixing bowl, use an electric mixer to combine the softened butter and 0.75 cup granulated erythritol until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
In a small bowl, mix together the ground cinnamon and 2 tablespoons of granulated erythritol to create the coating mixture.
Using a tablespoon, scoop out portions of dough and roll them into balls. Then roll each ball in the cinnamon-sweetener mixture to coat evenly.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie using the bottom of a glass or your palm.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set. The cookies may appear slightly undercooked in the center, but they will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 109 mg | 2% | |
*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.
