If you want a warm fall cookie, this recipe is your new best friend. Your new low carb best friend. These low carb pumpkin spice snickerdoodles are making my fall life right now. I have made them three times since I made the first batch a week ago. They go all in one day in my house. I may or may not get one; actually I hid one last week on the counter where no one could find it. I ate it three days later, don’t tell anyone that, k? I know if you are a Mom of little ones, you are giving me a rad high five right now. For anyone judging, you only need to know that I got a cookie.
I do love the warm flavors of fall. Pumpkin spice is a fall staple that I can’t live without. Can we talk about something for just a second though? Why does pumpkin spice come in the short spice container? Why aren’t we making more of that? I feel like an 8oz (read: really big container) would be totally acceptable in a world where we crave pumpkin spice starting exactly on August 15th every year and ending sometime in January.
How To Make Low Carb Pumpkin Spice Snickerdoodles
Much like our low carb chocolate chunk cookies these start with Quest Protein Powder. The best protein powder. I love this company because they make legit tasting low carb food.
You cream together butter and Swerve, no need for Vanilla extract (extra carbs) because the protein powder takes care of that. Instead, you add a little Lakanto Maple Flavored Syrup for an extra dose of fall flavor.
You whisk together the dry ingredients: a little almond flour, baking soda, tapioca flour, xantham gum, pumpkin pie spice, and a smidge of salt.
I like to make small cookies, because small hands feel like they are getting a lot. They might think they are eating five but it’s really like 2 regular size cookies.
Also, I feel like that.
You won’t bake them long, starting off at 4 minutes. That is the key to not drying out the cookies. They will puff up a little and then fall, leaving crinkly tops and perfect chewy insides.Print
These low carb pumpkin spice snickerdoodles are the perfect fall treat you can feel good about.
1 stick of butter
1/2 cup Swerve, granular
2 Tbsp. Lakanto Maple Flavored Syrup
1 egg white
3 scoops Quest Vanilla Protein Powder
1/4 cup Almond flour
1 tsp baking soda
1 Tbsp Tapioca Flour
1/8 tsp xantham gum
1/8 tsp salt
2 tsp pumpkin pie spice
Preheat oven to 350°
Cream together butter and Swerve for 1-2 minutes or until slightly fluffy
Add Lakanto Maple Flavored Syrup and egg white
Whisk together dry ingredients
Add dry ingredient to the butter and sugar mixture and continue to mix until well combined
Cook time will vary by the size of your cookies. Start checking at 4 minutes (see notes).
I have made many batches of these cookies and the cook time varied considerably based on the size of cookie I made. For the small cookies I start checking at 4 minutes. Larger cookies I bake around 8 minutes. Watch for the bottoms to just begin to brown and take them out. They will continue to set. Don’t overcook them because they will become dry.
- Category: Low Carb Baking
- Method: Bake
- Cuisine: North American
Keywords: low carb cookies, low carb snickerdoodles, low carb cookie, pumpkin pie cookies, pumpkin pie spice, pumpkin pie spice cookies, low carb pumpkin pie snickerdoodles