Low-Carb Snickerdoodles

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Low-Carb Snickerdoodles

Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie

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Reviews of Low-Carb Snickerdoodles:

1-5 of 17 reviews Next >>

Cea in P'cola FL Jul 10, 2010
Would make this again.
These were pretty good, although I had to modify the recipe a bit. I did't have enough almond flour so I used 1 cup vanilla protein powder and 1/2 cup almond flour. They were light and very tender. I will try again with the right amount of almond flour to see if they would be better. My husband loved them. three stars

Nicole Apr 20, 2010
Would make this again.
These were great! I have been on the Atkins diet now for about 9 months, and this was the first time I have been able to have cookies! Now I have all kinds of ideas for more things to bake. :) Thanks so much! five stars

ann in los angeles Aug 29, 2009
Would make this again.
I love snickerdoodles and am glad to find this recipe. I'm baking some now and they smell good and I loved the taste of the batter. I did not use Splenda since it dries out my eyes. I'm using a natural low carb sweetner instead. five stars

sarai in south carolina Feb 14, 2009
Would make this again.
I was a little skeptical of making these because of all the comments on here saying they weren't very good, but I really liked them. I had no problem with them falling apart. They were a bit nutty but it was still good. I've not made many low-carb cookies, but these are the best of the recipes I've tried. five stars

Kristin in NY Dec 20, 2008
Would make this again.
Amazing! Better the next day after leaving them in the fridge, but great cookies! I also did the sugar cookies and did a buttercream frosting on them with red and green and they came out great too! Very similar though...but the butter cream frosting was easy and everyone loved them at the party! Thanks for great ideas! five stars

Recipe Info

four stars
73% would make this again

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