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A low carb snickerdoodles recipe from Mellissa Sevigny of I Breathe Im Hungry

Low Carb Snickerdoodles – Keto & Gluten Free

  • Author: Mellissa Sevigny
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x


Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener make these low carb snickerdoodles simply perfect with a cup of coffee!



For the cookies:

  • 2 cups superfine almond flour*
  • 1/2 cup salted butter, softened
  • pinch of kosher salt
  • 3/4 cup erythritol granulated sweetener*
  • 1/2 tsp baking soda

For the coating:

  • 2 Tbsp erythritol granulated sweetener*
  • 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees (F)
  2. Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
  3. Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
  4. Combine the cinnamon and sweetener in a small dish.
  5. Roll the balls in the mixture until well coated.
  6. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
  7. Bake at 350 degrees (F) for 15 minutes.
  8. Remove and cool slightly before serving.


*See the IBIH Pantry Page for the low carb flour and sweetener brands that I use and recommend for this recipe!

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Low Carb Cookie Recipe
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 131
  • Fat: 13g
  • Carbohydrates: 1.5g net
  • Protein: 3g

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