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Side close-up shot of Low-Carb Snickerdoodle Cookies stacked together, resting on a baking pan. The top cookie appears to be bitten and shows the inside of the cookie.

Low-Carb Snickerdoodle Cookies

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


These Low-Carb Snickerdoodle Cookies are a delicious treat to satisfy your sweet tooth! This recipe is low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, and refined-sugar-free!



Cinnamon Sugar Coating:


  1. Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.
  2. 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.)
  3. To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.
  4. 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.
  5. Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.
  6. 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.)
  7. 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.
  8. Remove pan from oven and allow cookies to fully cool and firm up.

Recipe Notes:

Butter Substitution: 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 Substitution: This ingredient helps with the lightness of these cookies. You can, however, use regular water.

Ground Sunflower Seed Meal Substitution: 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.

Where To Purchase Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Powdered Monk Fruit Sweetener Substitution: 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).

Cinnamon Sugar Coating: You will have leftover 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.

Net Carbs: 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.

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.

Keywords: keto snickerdoodles, keto snickerdoodle cookies, low carb snickerdoodles

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