Tag Archives: Cookie

Lower Carb Snickerdoodles

I was so excited when I made almond cookies that satisfied my tastebuds.  I had been missing those in my low carb lifestyle!  Then, my husband mentioned his favorite cookie of ALL cookies is a snickerdoodle.  So I set out to make them for him.  It took a few tries, and we found his favorite!

Low Carb Snickerdoodles

A low carb cinnamon flavored cookie.  My husband loves these cookies. I have wonderful childhood memories of my mother making these. I now make these low carb versions that we love and want to share.

Course Dessert
Cuisine World
Keyword Almond Cookie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 118 kcal



  • 2 cups Almond Flour
  • 1/4 cup Truvia white sugar blend
  • 1/2 tsp Xanthan Gum (can use 1 egg instead)
  • 1/2 cup Butter softened
  • 1 tbsp Vanilla Extract


  • 1/8 cup Truvia
  • 1 tsp Cinnamon


  1. Preheat oven to 300 degrees Fahrenheit.

  2. Mix all ingredients with a mixer.  (I actually use my hands with food safe gloves on as I like how it feels gooshing through my fingers as it mixes.)

  3. Evenly divide mixture to make 18 cookies.

  4. Roll each piece into balls.

  5. Mix topping of cinnamon and sugar together in a small bowl.

  6. Roll the cookie balls in the cinnamon mixture covering it evenly

  7. Flatten each dough ball with a fork making a criss-cross pattern. (The dough balls will not spread and so you have to flatten them.)

  8. Bake for 25 minutes.

  9. Let cool thoroughly.  They will be crumbly until cooled.

  10. ENJOY!

Recipe Notes

  • I made the cookies in the picture a little small and ended up with 22 cookies. 
  • These cookies brown a little better with Truvia than they do with other sugar alternatives, but not much.
  • I like Xanthan Gum better than using an egg.  That is just me.  Either works fine to keep cookie from crumbling so much without them.
  • This recipe yields cookies at 2 carbs per cookie.  Compare that to say one of the better almond cookies on the market at 14 carbs per cookie!!!!  
  • This is another win in the battle!
Nutrition Facts
Low Carb Snickerdoodles
Amount Per Serving
Calories 118 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 48mg2%
Potassium 3mg0%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Iron 1mg6%
Calcium 29mg3%
Vitamin C 1mg1%
Vitamin A 158IU3%
Net Carbs 2g4%
* Percent Daily Values are based on a 2000 calorie diet.


Until next time,



Low Carb Coconut Kiss Meringues

One of my favorite cookies growing up were these incredible meringues with coconut and pecans.  I lost the recipe for many years, but recently discovered it and converted it to remove the sugar.  It came out really well!  They were crisp and airy.  Tasted just like I remembered.  I hope you will love it too!   

(I need to make a new batch that is not so browned.  I forgot that I left them in the oven to crisp overnight.  I turned the oven on to bake a morning casserole and smelled cookies!  So, until I make a new batch… these are the pictures that I have.  Too… i purposely kinda slung the meringues down on the parchment paper to see how they would turn out instead of making neat little uniform blobs.  They are fine any way you do it. It all tastes the same!)

Coconut Kiss Meringue Cookies

Meringues with unsweetened coconut and pecans.

Course Dessert
Cuisine Italian
Keyword Coconut, Cookies, Meringue, Pecans
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 80 kcal


  • 3 Egg whites room temperature
  • 1/4 tsp Cream of tartar
  • 3/4 cup Swerve confectioners
  • 1 tsp Vanilla extract
  • 1 cup Unsweetened Coconut shredded
  • 1/2 cup Pecans


  1. Preheat oven to 300 degrees.

  2. Beat together egg whites and cream of tartar until you get soft peaks.

  3. Add in the Swerve slowly and beat until stiff peaks form.

  4. Add in the vanilla and let it incorporate and then remove the mixing bowl from stand.

  5. Fold in the shredded coconut and pecans.

  6. Drop by spoonful or cookie scoop onto a baking sheet lined with parchment paper.

  7. Bake for 25 minutes or until lightly browned.

  8. Turn oven off and allow the cookies to stay in the oven for two hours to make them crunchy throughout.

  9. Allow to cool completely. Store in a tightly sealed container.

Nutrition Facts
Coconut Kiss Meringue Cookies
Amount Per Serving
Calories 80 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 15mg1%
Potassium 78mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Sugar Alcohols 11g22%
Iron 1mg6%
Calcium 5mg1%
Vitamin C 1mg1%
Net Carbs 1g2%
* Percent Daily Values are based on a 2000 calorie diet.


Until next time,