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Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 28 cookies
Calories 58kcal
Author Brenda Bennett | Sugar-Free Mom



  • Preheat the oven to 350 degrees.
  • Whisk the first six ingredients together in a bowl. Set aside.
  • In a stand mixer add the remaining ingredients except the optional Sukrin gold and salted caramel sauce.
  • Once the wet ingredients are blended well pour in the dry ingredients and blend again until combined.
  • Using a tablespoon to measure out batter, roll 28 balls and place them onto a parchment lined cookie sheet.
  • If you are using the optional Sukrin Gold, roll each ball into it until all covered and place bake on cookie sheet.
  • Very carefully use your thumb or a round ¼ teaspoon measuring spoon to make a small indent in the center of each ball.
  • Bake cookies for 10 minutes. Let cool completely before filling with caramel.
  • Keep in fridge to set caramel or before ready to serve. You can also freeze these in an air tight container with a layer of parchment between if you need to stack them on top of each other.


Net Carbs: 0.9g


Serving: 1cookie | Calories: 58kcal | Carbohydrates: 1.8g | Protein: 0.8g | Fat: 4.7g | Saturated Fat: 2.4g | Cholesterol: 24mg | Sodium: 132mg | Fiber: 0.9g | Sugar: 0.2g