Low Carb Snickerdoodle CookiesThe classic Snickerdoodle is defined by the outer sweet cinnamon crunch, the inner tang from the Cream of Tartar and a light egg flavor. Our Low Carb Snickerdoodle Cookies have all the classic flavors along with crisp edges and a soft, chewy center.

We based this recipe on our Homemade Walnut Butter, it’s a super easy, one ingredient recipe and you can check it out here.

If you don’t want to make your own then this Walnut Butter is the next best thing.

Not a fan of Walnuts? Although the walnut flavor isn’t overpowering it can be easily swapped out for your preferred nut butter.

Macadamia Nut Butter is a great substitute and really easy to make.

We made 30 regular sized cookies from this recipe and the nutritional information reflects one cookie.

Ingredients for Making Your Low Carb Snickerdoodle Cookies:

Instructions For Making Your Low Carb Snickerdoodle Cookies:

  1. Preheat fan forced oven to 180C/350F.
  2. In a bowl add the almond meal, cream of tartar, baking powder, cinnamon and natvia and stir until combined.
  3. Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.
  4. In a separate bowl mix together the Natvia icing mix and 2 teaspoons of cinnamon.
  5. Take tablespoon sized scoops of the cookie dough and roll into balls. We used these disposable gloves to handle the sticky dough and it make clean up a breeze.
  6. Flatten the balls to your desired cookie thickness, we made ours 1/4in/7mm thick. Press the flattened dough into the cinnamon and icing mixture and coat all sides.
  7. Place the coated cookies onto a lined cookie pan. The cookies do not spread and can be placed close together.
  8. Bake for 10-12 minutes. Cookies are done when the edges feel firm and are starting to brown. They will harden up as they cool.
  9. We love our cookies still warm, but they’ll keep for at least 1 week in an airtight container. Enjoy.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of Low Carb Snickerdoodle Cookies, simply adjust the serving amounts in our easy to use recipe card below.

Low Carb Snickerdoodle Cookies
Low Carb Snickerdoodle Cookies
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Servings Prep Time Cook Time Passive Time
30cookies 15minutes 12minutes 0minutes
Servings Prep Time
30cookies 15minutes
Cook Time Passive Time
12minutes 0minutes
Ingredients
Servings: cookies
Units:
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat fan forced oven to 180C/350F.
  2. In a bowl add the almond meal, cream of tartar, baking powder, cinnamon and natvia and stir until combined.
  3. Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.Low Carb Snickerdoodle Step 3
  4. In a separate bowl mix together the navia icing mix and 2 teaspoons of cinnamon.
  5. Take tablespoon sized scoops of the cookie dough and roll into balls. We used disposable gloves to handle the sticky dough and it make clean up a breeze.
  6. Flatten the balls to your desired cookie thickness, we made ours 1/4in/7mm thick. Press the flattened dough into the cinnamon and icing mixture and coat all sides.
  7. Place the coated cookies onto a lined cookie pan. The cookies do not spread and can be placed close together.Low Carb Snickerdoodle Cookies Step 7
  8. Bake for 10-12 minutes. Cookies are done when the edges feel firm and are starting to brown. They will harden up as they cool.
  9. We love our cookies still warm, but they'll keep for at least 1 week in an airtight container. Enjoy.
  1. Preheat fan forced oven to 180C/350F.
  2. In a bowl add the almond meal, cream of tartar, baking powder, cinnamon and natvia and stir until combined.
  3. Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.Low Carb Snickerdoodle Step 3
  4. In a separate bowl mix together the navia icing mix and 2 teaspoons of cinnamon.
  5. Take tablespoon sized scoops of the cookie dough and roll into balls. We used disposable gloves to handle the sticky dough and it make clean up a breeze.
  6. Flatten the balls to your desired cookie thickness, we made ours 1/4in/7mm thick. Press the flattened dough into the cinnamon and icing mixture and coat all sides.
  7. Place the coated cookies onto a lined cookie pan. The cookies do not spread and can be placed close together.Low Carb Snickerdoodle Cookies Step 7
  8. Bake for 10-12 minutes. Cookies are done when the edges feel firm and are starting to brown. They will harden up as they cool.
  9. We love our cookies still warm, but they'll keep for at least 1 week in an airtight container. Enjoy.
Recipe Notes

Nutrition Facts
Low Carb Snickerdoodle Cookies
Amount Per Serving
Calories 128 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Sodium 1mg 0%
Potassium 147mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin C 1%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.