Low-Carb Snickerdoodles Recipe – soft, buttery, packed with cinnamon, these cookies are perfect for the holidays. Quick and easy to make, the perfect addition to your Christmas cookie tray.

Low-Carb Snickerdoodles




– butter – cream cheese – baking soda – sweetener (I use granulated erythritol or Swerve) – egg white – vanilla extract – cinnamon (both in the dough and for rolling) – cream of tartar – salt – almond flour

18 cookies

50 mins

Step 1

In a bowl, beat together butter, cream cheese and sweetener. Add vanilla and egg white and beat to combine.

Step 2

Add the dry ingredients - almond flour, salt, baking soda, cinnamon and cream of tartar. Beat until just combined.

Step 3

This is an optional step, but by chilling the dough, you can prevent spreading: 3. Chill the dough for 30 minutes.

Step 4

Scoop out about 2 tablespoons of dough for one cookie, roll into balls.

Step 5

In a small bowl combine granulated low-carb sweetener and cinnamon. Roll cookies into the cinnamon mixture.

Step 6

Place on a baking sheet.

Step 7

Preheat oven to 350 F.

Step 8

Bake for 14-15 minutes, until the edges are golden.

Step 9

Let the cookies cool on the baking sheet, then transfer to an air-tight container and store at room temperature for up to 5 days.