Low Carb Snickerdoodles

There’s something about the warm, cinnamon-sugar flavor of a snickerdoodle that feels like the holidays in every bite. I’ve experimented with low carb snickerdoodle recipes for ages, trying to capture that classic taste while keeping it keto-friendly. After testing several versions with almond and coconut flours, I kept running into the same problem: the cookies always tasted a little too nutty, and the texture just didn’t feel like the snickerdoodles I remember.

I finally found the answer with King Arthur Keto Wheat Flour. While I typically prefer to keep my low carb recipes simple and avoid specialty ingredients, using King Arthur’s Keto Wheat Flour made a huge difference here. It gives the cookies the perfect soft-yet-chewy texture and lets the buttery, cinnamon-sugar flavor shine through—without any overwhelming nuttiness.

Lakanto Brown Monkfruit Sweetener provides a gentle sweetness to the cookie that feels close to traditional sugar. When combined with a touch of cinnamon, Lakanto Classic Monkfruit sweetener creates that perfect snickerdoodle coating we all love. Plus, Lakanto’s monkfruit and erythritol blend caramelizes beautifully, adding to the classic snickerdoodle look and flavor.

These Low Carb Snickerdoodles are surprisingly easy to make and don’t require any chill time, which is great if you’re eager to get your holiday treats out of the oven quickly. Just roll each cookie in the cinnamon-sweetener mixture, bake, and in minutes, you’ll have a tray of golden, perfectly spiced low carb snickerdoodles.

Whether you’re a snickerdoodle enthusiast or just looking for a treat, these cookies are sure to hit the spot. They pair wonderfully with a warm cup of coffee or tea. Give them a try—you might just find they become a new holiday favorite!

Looking for another delicious low carb cookie option? Check out my Low Carb Raspberry Thumbprint Cookies!

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5 from 1 vote

Low Carb Snickerdoodles

Chewy and perfectly spiced, these low carb snickerdoodles bring classic holiday flavor without all the carbs!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Meal Type: Dessert

Carb Range: 6g -15g

Cooking Method: Oven

Servings: 18 cookies

Calories: 84kcal

Ingredients

• 1 ¼ cup King Arthur Keto Wheat Baking Flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp salt
• 10 tbsp salted butter, melted one stick plus 2 tbsp
• ¾ cup Lakanto Brown Monkfruit Sweetener or other brown sugar substitute
• 1 egg

Coating

• 1 ½ tbsp Lakanto Classic Monkfruit Sweetener or other granulated sugar substitute
• ½ tsp cinnamon

Instructions

• Preheat oven to 350℉ and line 2 large baking sheets with a silicone baking mat or parchment paper.
• In a large bowl, whisk together flour, cream of tartar, baking soda and salt.
• In a small bowl, combine melted butter, brown sugar substitute and egg. Add to dry ingredients and mix until dough comes together. Dough will be slightly crumbly. Pack into 1 ½ inch balls.
• In shallow bowl, whisk together classic sweetener and cinnamon. Roll balls in the cinnamon mixture and place 2 inches apart on prepared baking sheets. Press the balls down slightly with fingers.
• Bake for 10 minutes until golden brown. Remove from oven and cool completely on baking sheet.

Equipment

Cookie Sheets

Notes

Net carbs = 13g total carbs – 3g fiber – 8g sugar alcohols

Nutrition

Serving: 1cookieCalories: 84kcalCarbohydrates: 13gProtein: 4gFat: 7gSaturated Fat: 4gTrans Fat: 0gCholesterol: 28mgSodium: 140mgFiber: 3gSugar: 0gNet Carbs: 2g

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