Surprise your family with the soft, fluffy texture and proper chewiness of regular snickerdoodle cookies without all of the carbs. If you’re a fan of sugar cookies and cinnamon you’ll love this low carb cookie recipe.
All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting. Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour.
They can form cracks on the edges as you flatten them, which is totally fine! Bake. Bake the cookies until golden. Cool completely before removing them from the pan! Traditional snickerdoodle cookies have about 13 grams carbs, and most of that is sugar!
This keto snickerdoodle cookie recipe can be stored at room temperature, or in the freezer. Once the cookies have baked and cooled completely, you can transfer them to an airtight container. They’ll last for 5 days (if you’re lucky!) on the counter, though mine rarely last that long! Yes, you can freeze snickerdoodle keto coookies!