These snickerdoodles are light and airy, and they get rolled in cinnamon and powdered sweetener before baking, which is what makes a snickerdoodle a snickerdoodle. I use ground sunflower seed meal here instead of almond or coconut flour, so there are no nuts in them at all.
What makes these cookies work
Rather than using almond flour or coconut flour, these cookies are made with ground sunflower seed meal, which is what gives them their perfectly light texture.
This recipe doesn’t contain any nuts and includes sparkling water to make the dough nice and light.
Substituting coconut oil for the butter will make the recipe dairy-free, without sacrificing any of the flavor.
A cinnamon-packed, sugar-free coating gives these cookies the right amount of sweetness, and you’ll find yourself reaching for a few any time of day (even in the morning with a cup of coffee!).
Low-carb snickerdoodle cookies FAQs
Here are answers to the most commonly asked question about this recipe:
Are there any ingredient substitution options?
- Butter: Coconut oil can be subbed in for melted butter at a 1:1 ratio, which would make these cookies dairy-free. Note that if you use oil in place of butter, the cookies may be denser than the original recipe intended.
- Sparkling Water: This ingredient helps with the lightness of these cookies. You can, however, use regular water.
- Ground Sunflower Seed Meal: I personally purchase my ground sunflower seed meal from Amazon. You can, however, make ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour (be careful to not over-blend, as doing this will lead to making sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter). If you can eat nuts, you should be able to substitute in almond flour at a 1:1 ratio substitution.
- Powdered Monk Fruit Sweetener: Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener can be used here. You will want to powder the granulated sweetener in a food processor and then measure from there (granulated sweetener weighs more than powdered monk fruit sweetener).
How many net carbs per serving?
Per serving, these keto snickerdoodle cookies contain 2.6 grams of net carbs. A serving size is 1 cookie and the recipe, as written, yields 12 cookies. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
How should these be stored after preparation?
- Refrigerator Storage: They can be stored in the refrigerator in an airtight container for up to 5 days.
- Freezer Storage: After cooling, the snickerdoodle cookies can be stored in the freezer for up to 2 months. Place cookies into an airtight container or storage bag, then take out and thaw before enjoying.
How to make low-carb snickerdoodle cookies
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.
Cookies: To a mixing bowl, using an electric mixer on highest speed, beat egg for 3 minutes until super fluffy. (Note that the mixing time is important to ensure the cookies are very soft.)
To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.
In a separate mixing bowl, whisk together ground sunflower seed meal, powdered monk fruit sweetener, baking powder, xanthan gum, and salt. Add dry ingredients to bowl of wet ingredients. Mix together using electric mixer, being careful to not overmix.
Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.
Note that you will have leftover Cinnamon Sugar Coating, but the full amount, as listed in the ingredients, helps to ensure that the cookies are easily and fully coated. The net carb content of each cookie is calculated with half of the coating mixture because you’ll have approximately half of it left.
Using hands, roll dough into 12 equal-sized balls, rolling each in coating. (The dough will be slightly sticky. If dough sticks too much to your hands, wet hands with water between rolling each dough ball.)
Transfer coated dough balls to prepared baking sheet.
Final Steps: Transfer pan to oven and bake for 5 minutes. Then, remove pan from oven and, using your fingers, press down slightly to form a cookie that is about ~½-inch thick before shaping cookie edges slightly to reduce cracking. Dust each cookie with a little more coating then return to oven until cooked through yet still soft, about an additional 3-4 minutes.
Remove pan from oven and allow cookies to fully cool and firm up.
More cookie recipes
If you loved these keto snickerdoodle cookies, try these other recipes:
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Low-Carb Snickerdoodle Cookies
Ingredients
Cookies:
- 1 egg
- ½ cup 4 oz melted butter
- 3 tbsp sparkling water
- 1 tsp pure vanilla extract
- 1 ¼ cup 138g ground sunflower seed meal
- 3 tbsp ~22g powdered monk fruit sweetener
- 1 tsp gluten-free baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
Cinnamon Sugar Coating:
- 1 tbsp cinnamon
- 2 tbsp 15g powdered monk fruit sweetener
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.
- Cookies: To a mixing bowl, using an electric mixer on highest speed, beat egg for 3 minutes until super fluffy. (Note that the mixing time is important to ensure the cookies are very soft.)
- To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.
- In a separate mixing bowl, whisk together ground sunflower seed meal, powdered monk fruit sweetener, baking powder, xanthan gum, and salt. Add dry ingredients to bowl of wet ingredients. Mix together using electric mixer, being careful to not overmix.
- Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.
- Using hands, roll dough into 12 equal-sized balls, rolling each in coating before transferring to prepared baking sheet. (The dough will be slightly sticky. If dough sticks too much to your hands, wet hands with water between rolling each dough ball.) (See note below about having remaining Cinnamon Sugar Coating leftover.)
- Final Steps: Transfer pan to oven and bake for 5 minutes. Then, remove pan from oven and, using your fingers, press down slightly to form a cookie that is about ~½-inch thick before shaping cookie edges slightly to reduce cracking. Dust each cookie with a little more coating then return to oven until cooked through yet still soft, about an additional 3-4 minutes.
- Remove pan from oven and allow cookies to fully cool and firm up.
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