Low Carb Classic Snickerdoodles

Satisfy your sweet tooth without the guilt with these Low Carb Classic Snickerdoodles, a healthier twist on the beloved cookie recipe. Made with almond and coconut flours, these keto-friendly delights are perfectly soft, flavored with warm notes of vanilla and cinnamon, and coated in a sugar-free cinnamon-erythritol blend for that signature snickerdoodle charm. Ready in just 25 minutes, this simple recipe swaps traditional sugar for granulated erythritol, making it an ideal treat for low-carb, gluten-free, and keto lifestyles. Whether for a holiday spread or a weekday indulgence, these buttery cookies deliver all the nostalgic comfort without compromising your wellness goals. Perfect as a quick dessert or a cozy snack alongside a mug of tea or coffee!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 16

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine the almond flour, coconut flour, baking powder, and xanthan gum. Mix well and set aside.

Step 3

In a large mixing bowl, cream together the softened butter and 0.75 cup of granulated erythritol until light and fluffy.

Step 4

Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.

Step 5

Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.

Step 6

In a small bowl, mix 2 tablespoons of granulated erythritol and 1 teaspoon of ground cinnamon for coating.

Step 7

Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in the cinnamon-erythritol mixture until evenly coated.

Step 8

Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.

Step 9

Gently press each dough ball down to flatten slightly.

Step 10

Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set.

Step 11

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(524.8g)

Amount per serving	% Daily Value*
Calories	1877.6

Total Fat 178.1g	0%
Saturated Fat 70.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 607.4mg	0%
Total Carbohydrate 224.1g	0%
Dietary Fiber 25.3g	0%
Total Sugars 7.3g
Protein 41.6g	0%

Vitamin D 53.8IU	0%
Calcium 415.3mg	0%
Iron 7.3mg	0%
Potassium 223.0mg	0%

*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.

Source of Calories

Fat: 60.1%

Protein: 6.2%

Carbs: 33.6%