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Low-Carb Snickerdoodles

Low-Carb Snickerdoodles

Low-Carb Snickerdoodles

Low-Carb Snickerdoodles
4.3 rating based on 12,345 ratings
4.3/5 (13)
Course: Keto Christmas Cookies, Low Carb CookiesDifficulty: Easy
Servings

26

cookies

Almond flour is the go-to replacement for wheat flour in these cinnamon-y classics.

Ingredients

  • 1/2 cup butter, softened

  • 1-1/2 cups almond flour

  • 1 cup granulated sweetener (the original recipe called for Splenda, but for Keto I recommend an erythritol-based sweetener such as Swerve or Lakanto. Whatever you use should be a 1:1 sweetening ratio with sugar. Note that if you try a different sweetener, texture may change)

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon xanthan gum

  • 2 tablespoons granulated sweetener with 1:1 sweetness ratio with sugar (Splenda, Swerve, Lakanto, etc.)

  • 1 teaspoon cinnamon


Directions

  • In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Notes

  • 1.5 net carbs per cookie

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
They are very yummy!! Love that they are low carb AND gluten free!!
- Michie in Pennsylvania
I used soy flour instead of almonds and 2 eggs instead of 1 for a more cookie dough consistency (probably due to the difference in flour.) These cookies were AMAZING! I had no problems with crumbling or any of that, the cookies are rum ball size. Will definitely be making more of these.
- Missy in Florida
very very tasty, making a second time.
- jes
These were great! I have been on the Atkins diet now for about 9 months, and this was the first time I have been able to have cookies! Now I have all kinds of ideas for more things to bake. :) Thanks so much!
- Nicole
I love snickerdoodles and am glad to find this recipe. I'm baking some now and they smell good and I loved the taste of the batter. I did not use Splenda since it dries out my eyes. I'm using a natural low carb sweetner instead.
- ann in los angeles
I was a little skeptical of making these because of all the comments on here saying they weren't very good, but I really liked them. I had no problem with them falling apart. They were a bit nutty but it was still good. I've not made many low-carb cookies, but these are the best of the recipes I've tried.
- sarai in south carolina
Amazing! Better the next day after leaving them in the fridge, but great cookies!
- Kristin in NY 
Not that good, would not make again.
- Amber in Georgia
These were DISGUSTING! Wayyy too much splenda, actually gave me a stomach ache and I only tried a fourth of the cookie. Plus, in order to make the amount it's supposed to, the cookies will be tiny. GROSS.
- A Baker
These were awesome! I added some flax meal for some added fiber, and even my kids were gobbling them up. A big hit!
- Bev in MA
These are great and I'll make them again. Best low carb option that I've seen.
-  Jimbob in wisconsin
These are really good. I added 1 tsp. Xanthan gum to hold them together more. I will make these agian.
- Bobbie in Arkansas
I thought these cookies were very good with lots of cinammin. But the Almonds were pretty strong.
- A Baker
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