Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener makes these keto snickerdoodle cookies simply perfect with a cup of coffee!
Cookies are my absolute favorite sweet treat. Mostly because I like their portability, built in portion control (unless you eat all of them… not that I’d know from experience ?,) and the fact that you can eat multiple keto cookies of different kinds without committing to one large dessert.
As a person who likes to try a bite of everything, low carb cookies are my dessert go-to.
Last year I put together a collection of 30 of my favorite low carb cookie recipes, and now I’m adding a few more to the blog for you to try – starting with these low carb snickerdoodles!
Like all of my favorite low carb cookie recipes, these are pretty easy to make! A bonus because when I start thinking I could go for a cookie, I like to be eating said keto cookie within 30 minutes or less. ???
To make these keto snickerdoodle cookies, all you need to do is mix up your ingredients, roll the cookies into balls and dip in the cinnamon and sweetener mixture, then flatten slightly and bake for 15 minutes. Mission accomplished! ?
Toasty, cinnamon-y, cookie perfection. Believe it.
I tried freezing these low carb snickerdoodles to see how they would hold up and they were just as good if not better than before I’d frozen them. They keep perfectly at room temperature in a sealed container for up to four days (that’s how long ours lasted.)
The inside texture of the cookies got a little chewier every day, while the outside stayed toasty and crisp – it was awesome!
I implore you to make these keto snickerdoodle cookies ASAP, and then report back as to what you thought of them! I have a feeling that once you try them, you’ll be making them over and over again like I have!
Low Carb Snickerdoodles – Keto & Gluten Free
- Total Time: 25 minutes
- Yield: 16 cookies 1x
Description
Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener make these low carb snickerdoodles simply perfect with a cup of coffee!
Ingredients
For the cookies:
- 2 cups superfine almond flour*
- 1/2 cup salted butter, softened
- pinch of kosher salt
- 3/4 cup erythritol granulated sweetener*
- 1/2 tsp baking soda
For the coating:
- 2 Tbsp erythritol granulated sweetener*
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees (F)
- Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
- Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
- Combine the cinnamon and sweetener in a small dish.
- Roll the balls in the mixture until well coated.
- Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
- Bake at 350 degrees (F) for 15 minutes.
- Remove and cool slightly before serving.
Notes
*See the IBIH Pantry Page for the low carb flour and sweetener brands that I use and recommend for this recipe!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Low Carb Cookie Recipe
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Fat: 13g
- Carbohydrates: 1.5g net
- Protein: 3g
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Joanne says
I don’t normally leave feedback on recipes but felt I had to as I can’t believe how horrible some people have been.
I followed the recipe exact and they came out of the oven exactly the shape and consistency as they should.
The only thing I may have to do next time is lower my oven temperature as after 10 minutes they were already quite brown.
If you get this extremely easy recipe wrong it will only be because you used the wrong ingredients or didn’t let them cool for long enough.
These cookies are very tasty and I will definitely be making them again!
★★★★★
Mellissa Sevigny says
Thank you Joanne!
Jeff says
They cracked and fell apart.
★★★
Katie says
Excellent.
I added a little vanilla extract to the dough. This is the second time I made them and added cocoa powder to the rolling sweetner.
I have to say, I am very disappointed in the attitude of those who this didn’t work out for. Being rude is unnecessary.
These are wonderful, Melissa thank you dear.
★★★★★
Mellissa Sevigny says
Thanks so much Katie! 😘
Dee says
These aways turn out great for me and I follow the recipe to the letter. You have to let them cool on the pan for quite awhile before removing them. At first they are very soft but then they crisp up and are just like regular snickerdoodle. My 2 year old grandson yells “Cookies! Cookies!” when he sees them in my glass container.D
Mellissa Sevigny says
So happy to hear it Dee, thanks so much!
Deb says
This recipe used to turn out great for me, it was my fav. Now the last 2 times I made these they also turned into a pile of goo. Not sure what happened. I bought new baking soda and will try again tonight.
Mellissa Sevigny says
Are you using a different brand of almond flour or sweetener from when it used to turn out?
DAS says
There are many recipes where you have to form balls, it’s a technique. The novice cook, having not learned techniques in classes like my generation had to may find this challenging and will comment accordingly.
Use a cookie scoop–press it down in the scoop for firmness. We kept these cookies baked in balls for fun, they were crunchy and delicious.
Sometimes cookies work for the originator best, perhaps they are tweaking things they don’t realize. However, this recipe does work.
Would be fun to add cream of tartar (I forgot) since they gives us a specific snickerdoodles taste. Congrats to the author of this yummy recipe–you did it! –75 yr old with thousands of snickerdoodles under her belt, or her hips ::smile::
Ann says
These are the best keto cookies yet. They really are crispy. I don’t know why others are having trouble, I followed the directions and they worked. I mixed by hand, using a fork, if that makes a difference. My only “problem” was they spread instead of staying in shape, but they were the texture of a sugar cookie, so they were fine. I will be making these all the time.
★★★★★
Mellissa Sevigny says
Thanks Ann, happy to hear the recipe is working for you! I am still stumped as to what is causing the problem some people seem to be having with them falling apart! 🤔
Jessica says
These cookies turned out pretty good. I used monk fruit instead of erythritol because it kind of gives me a headache. For anyone having trouble with the dough sticking together, I thought I’d have the same issue but just kept my kitchen aid mixing it and it did come together as a stiffer ball. Also for the cookie “goo” after it is baked, you have to let the cookies cool on the baking sheet for a few minutes for the cookies to become a little harder. Pretty good taste, but wondering if anyone else felt the cookie go cold in their mouth while chewing it? My husband and I found that to be kind of weird, and maybe an effect of using monk fruit rather than the erythritol.
Beverlyb says
I’m making them now, I had to squeeze them in my hand several times for them to form a ball, and then they crumbled when flattened with bottom of glass! I don’t no but I am sticking them in the oven now
Caitlin says
I fully recognize this is a low-carb website. I had these cookies many times when I was doing low-carb and they were fantastic. However, I’m wondering if they would still work with regular sugar. At this point in time I’m aiming for just gluten-free, but don’t want to have to buy all the other additives/flours. Any thoughts on that?
Mellissa Sevigny says
Yes, they will work just fine with regular sugar!
Gabby says
I would have rated it 0 stars if possible. Don’t waste your time on this recipe. I chilled the dough and followed the recipe to a t. I ended up with a tray of goo essentially. Plenty of similar comments with the same issue…I should have listened.
★
Marie says
Horrible. I chilled them and nothing. Probably an egg is missing like some have mentioned. Wished I had read that before baking. Waste of ingredient and disappointed kids.
★
Mellissa Sevigny says
I never use an egg, and they always turn out perfect for me (and many others in the comments) using the ingredients and instructions as stated.
Maddy says
I had to drop my temp to 325 to avoid over browning, but they taste delicious! I added an egg, because my dough was just like dust without it. Love all your recipes, but that lemon cloud pie and pumpkin pie with cardamom pecans are my FAV!
Terri Walton says
Horrible
★
Saraiya says
It s the waste of ingredients. Look horrible, taste horrible. Wasting everything i put in. Dodnt hold it shape. Too much baking soda it tasted funny. And no good flavor. Not recommend this recipe.
Sandee says
Wondering if you might’ve forgot to put eggs? I made these cookies and they totally have fallen apart and have no consistency other than being like butter
★
Mellissa Sevigny says
This recipe does not require egg when executed correctly. If your cookies fell apart then you were either using a coarse almond flour rather than a super fine grind, or you didn’t let them cool long enough to harden and hold together after baking.
Ellie says
Followed the recipe to the letter, only for them to melt into one large tray back of goo. Having read the comments where one suggested chilling them before cooking- feel this probably should have been included in the recipe! Seems a silly thing to assume that anyone following a recipe would assume a step not included…
Hoping they chill into something edible because otherwise a big waste of ingredients!
★★
Mellissa Sevigny says
I never chill mine before baking and they always turn out.
Meg says
Wow! These are amazing! I am trying out recipes for my kids’lunches – looking for low carb or keto options. And these are the favourites so far! Thanks for this super yummy recipe :)
★★★★★
KAS says
Made these as a gift to my mom who recently started keto and misses her favorite cookie, and they spread like crazy! They also got suuuper dark while still being mushy, and I was afraid I burnt them. Turns out, I was using an erythritol /Monk fruit blend, so that’s probably why…
HOWEVER! All was not lost; I let them cool, used some extra cinnamon sugar to coat (read: hide) the top and tried them, and they taste amazing! They definitely crisped up a lot, and don’t taste burnt at all. I added a little bit of cinnamon to the batter as well to amp up the cinnamon flavor. Next time, I’ll make sure to use pure erythritol.
I might actually save the messed up version of the recipe I made for an April Fool’s cookie in the future, haha!
★★★★
Alisha says
4 stars, rounded up from 3.5 because I used finely ground almond flour and I think if it was Xtra finely ground, it would be better.
These are a tasty Keto cookie. If I was reviewing this as a regular cookie, I would say 2-3 stars. Compared to my favorite snickerdoodle recipe? Maybe not even 2 stars.
Based on the dozens of recipes I have tried of very highly rated keto desserts, it seems this is about the best we can hope for. I am going to try freezing them to see if I like them better that way.
I will say that I appreciate what you have created here and enjoy several of your other recipes immensely. Thank you.
★★★★
Robin says
Mine came out very flat, and crumbled to pieces when I lifted them off the cookie sheet. Very disappointing, as I was making them to take to a party tonight.
Mellissa Sevigny says
They have to cool fully before you take them off the pan.
Bryana says
Followed the recipe to a T, and my ingredients did not turn into a dough at all. I had to add two eggs in order for them to form a dough in the bowl.
Tasted fine though!
★★
Mellissa Sevigny says
Very likely you were using an almond meal that was too course – these work best with a very finely ground blanched almond flour. Glad you were able to salvage it with the eggs though!
C Skerrow says
These came out great for me, but they turned blue on the inside!!! At first it was just a thin line in the center, but each day they got a bit more blue until the entire inside was blue! I imagine something caused some sort of reaction but I’m curious what it could have been…
Mellissa Sevigny says
Never heard of this?
Elisa says
I think it’s something with your baking powder. I’ve read about it before…
Linda Kelly says
Use aluminum-free baking powder.
Sue says
I did something wrong. Made only one change…I used Lakanto Classic sweetener rather than straight erythritol. They spread out like crazy. Anyone have any ideas on what went wrong?
★★★★
lm says
Mine flattened as well and seemed pretty soft. Wonder if they’ll harden as they cool
Mellissa Sevigny says
yes, they will.
Nan says
Made these today, following the recipe exactly. They were amazing & will make them again!
★★★★★
Jill says
These were a hit! I did add some cream of tarter, since that is traditional in snickerdoodle. My son who does keto keeps asking me to make more :-)
Thanks for the recipe!
★★★★★
Lisa E says
These failed for me! Baked to mush. Couldn’t even lift off the pan. I scooped them up and threw it all in the garbage. Very disappointed with the results. Wasted my costly ingredients 😏
★
Jewli says
WOW is all I can say. I followed this recipe exactly and they came out perfectly! So tasty, it’s hard to believe that they are keto cookies.. Bravo!!
★★★★★
Lisa says
Did you add anything different? Mine were mush! I am frustrated with these keto baking recipes.
Kim says
This is the easiest and tastiest snickerdoodle I’ve ever made. I did add an egg to bind the dough and reduce risk of falling apart, since I made them as a gift. They’re absolutely delicious, and my entire house smells like buttery cinnamon toast. Thank you!
★★★★★
Mellissa Sevigny says
So happy they worked for you Kim!
Sue says
So good! Mine came out big and soft. They are a keeper!
★★★★★
Tammy says
After trying several failed recipes that taste like cardboard I found this one. Husband took 1 bite and told me to give a 5 star review. These things are sooo moist & good! Def making them again.
For those wondering about using Splenda, I used it and it worked great.
★★★★★
Dawn says
I followed the recipe, no tweaks and they were, amazing! The cookies came out perfect in every way. Flavor, texture, fluffiness. Great recipe!
★★★★★
Julia Wright says
I followed the recipe with no alterations and they came out exactly as pictured. They are delicious and now one of my go-to cookie recipes. Thank you!
★★★★★
Mellissa Sevigny says
Thanks Julie!
Tricia says
Hi there, could the reason some of you are getting flat cookies because the recipe states baking soda instead of baking powder? There’s no acid component for baking soda to react with in this recipe… so maybe replacing it with baking powder would work better.
Mellissa Sevigny says
The baking soda is more for flavor than for use as a leavening agent. The cookies aren’t meant to rise, they actually shouldn’t really change shape much at all. It may depend on the sweetener used, as Swerve adds bulk to the dough that a liquid sweetener or Sucralose wouldn’t. Still a mystery to me why some come out super flat and others are just as they should be. ??♀️
Lillian says
Anyone that gives this recipe a bad review simply does not know what they’re doing, they didn’t actually put effort needed for the recipe or, just don’t follow directions…possibly all of these could be a factor.
As a certified chef and baker, there is absolutely nothing that needs modifying in this recipe. It doesn’t NEED an egg. Everything it NEEDS is already recorded.
For those of you whose cookies are coming out flat… 2 suggestions:
1) After you roll them into balls and place on the cookie sheet, don’t press them down too much as they’ll spread out mostly on their own.
2) Chill the dough a bit before forming your cookies. Come on guys! It’s really not as complicated as you insist it is.
The ONLY thing I did differently purely for my own experiment, not because this recipe was lacking in any way, was add the cinnamon to the sugar but also a bit of nutmeg and a dash of cardamom.
Then later, because of being low on calories, made some whipped cream and sweetened it with vanilla almond sugar free coffee flavoring and dipped the cookie in the “cookie gravy” I’d made. Haha.
THANK YOU SO MUCH for this recipe!!! It’s perfect!
★★★★★
Mellissa Sevigny says
Thanks for weighing in Lillian, I really appreciate your feedback and suggestions! I love the addition of cardamom especially – it’s an under-utilized spice that adds such a unique and interesting flavor. Can’t wait to try these your way!
Carla says
THESE ARE AMAZING!!!!!!! They went beyond my expectations! Easy to make and even easier to eat….. all of them.
Julie says
Just made these for my keto son and roommate. They liked the taste, but mine did flatten out. I followed the directions exactly and they looked exactly like the pics of your pre-baked cookie. I don’t understand what happened, why would they flatten out like that?
★★★
Mellissa Sevigny says
Could be your sweetener or almond flour?
Carla says
It’s possible your baking powder isn’t super fresh. I had been using some thinking it was ok but nothing would really rise. I bought fresh last week and man what a difference in my baked goods.
★★★★
Lisa says
this recipe does not call for baking powder. baking powder and baking soda are completely different.
Steve says
Very tastey and easy to make. Will make a batch just to freeze to have on hand.
★★★★★
Taly says
I’ve made this twice now.
First time they came out ok, not great. I used Splenda, and it got me thinking that was the issue. Also, I found that 16 cookies made them too big, so they didn’t bake properly.
Second time I used Splenda for the dough, but Monk Fruit for the coating, and made them smaller. What a difference!!
They were supercrisp on the outside, super soft and chewy on the inside!
★★★★★
Crystal says
I used blanched ground almond flour from Sprouts and Swerve (Erythritol) for this recipe. My mess up was due to my own negligence… I had fully melted the butter and it resulted in a crumbly dough. I couldn’t shape it into balls even after letting the ingredients settle with one another for a few minutes (as suggested by another reviewer) so I added a single egg yolk and was able to proceed as directed. The dough was quite oily during rolling but that helped to secure a good amount of cinnamon and Swerve on the outside. The recipe made a batch of 16 cookies and they were absolutely delectable: soft on the inside, crunchy on the outside. I will make it again with the prescribed *softened* butter and no yolk next time. Ty Mellissa!
★★★★★
Brianne Thompson says
Was crumbly when i mixed all the dough together so I added a teaspoon of backing powder, have a teaspoon of avocado oil, a little bit of water as well as some more butter, it turned out great!
Shona says
Wow. These cookies are awesome! I did get flat ones. Possibly too warm when rolling into balls with the butter? Think i will try a 10 minute freeze before baking next time which i hope does the trick. Stll- flavor was the best- and ive made many. Used allulose. Nice and chewy. Have u ever tried freezing dough for extended time for ready to bake cookies? So nice to bake up a warm cookie!
Thanks so much for the recipe. Just delicious!!
★★★★★
Kristen says
I wanted to like this recipe so very much. Epic fail for some reason. Hard as rocks after cooling, and they tasted like sawdust. Will not even attempt repeating this one.
★
Jordan says
Sounds like user error.
Angela says
This was my first recipe to try of yours and I was soo excited to try these cookies. A little nervous after reading all these reviews. But I am soooo glad I did. I made sure to follow the recipe exactly. I used the Costco brand super fine blanched almond flour. And “wholesome” Erythritol (about 1/2 cup and 1/4 cup monk fruit, because I ran out of the Erythritol). I read some people had trouble with crumbling while combining ingredients so I thought if that happens I will add an egg as others have suggested. I used a fork to combine and at one point I thought it was just a crumbled mess. But I just kept combining and combining!! And it formed into a ball. I got 22 cookies. They look perfect! I should have made them a little bigger. They are fluffy and delicious! Thanks for a great recipe!!
★★★★★
Lynne A Thompson says
My cookies spread out to about 1/2 inch thick. Taste is good but cookies are flatter than a pancake. My chocolate chip cookies are flat, too. Do I need to add more flour since I am in Florida or what am I doing wrong?
★★
Nancy says
This recipe was aweful, I think they should have had a couple eggs in the mixture. Glad I didn’t double the recipe like I was going to. A waste of expensive ingredients.
Tracy says
I input this recipe into my cronometer and got a VASTLY different net carb count than you did. I’m showing 15 net carbs per cookie, using the lowest carb ingredients i’m aware of.
Mellissa Sevigny says
Confident in my numbers, there are likely errors in your site’s database (which is why I don’t use them) or they are counting the erythritol carbs in the net.
Laura G. says
Perfect in every way! No need for egg or anything else these turned out beautiful and are the perfect snicker doodle for anyone wanting something sweet on keto. I am however having tomrouble entering this into MyFitnessPal as it says each cookie is like 11 carbs? I use swerve as my sweetener and kerigold butter and sifted almond flour. Any idea??
★★★★★
Mellissa Sevigny says
Ugh MFP is the bane of my existence – they are wrong most of the time when it comes to calculating carb because of errors in their database. It could be in your case that they are counting the erythritol towards net carbs, though they don’t impact blood sugar and aren’t usually counted in the total. I’m confident in my numbers, but if you want to go with the MFP, you’ll have to input each ingredient separately to see where they are wrong and test their numbers against the USDA database or Calorie King, which is what I use.
Flutterby says
I made these last night following directions exactly. They came out looking good but as soon as you touch them, they crumble into powdery crumbs. I’m thinking an egg should be added to the ingredients for some kind of binder. Now to figure out how to salvage these cookies that crumble. Thanks for the recipe.
★★★
Mellissa Sevigny says
You must let them cool completely as directed – then the erythritol solidifies along with the butter and they will not crumble at all, even without an egg. However, if you remove them too warm, they will not have set and will crumble.
Shabana says
Where the hell is the egg? Nothing to bind them. Had to add one egg
Mellissa Sevigny says
When the recipe is followed as directed and the cookies are allowed to cool completely before handling, no egg is necessary. That being said, some have used egg with good results.
chris says
So I was a little hesitant on making these because the reviews were kind of mixed.
I used almond flour from costco and swerve granular sugar.
They came out tasting really good!
I will say-you have to let the ingredients mix for a a lil bit for everything to become mixed well together.
While baking, they expanded a lot more than I had expected, so my cookies basically became one giant cookie. – I think next time I won’t flatten them as much and space them further apart.
One thing to note for newbies- when you take them out of the oven, they are definitely jiggly and not very solid. But one you take it out of the oven and let it sit for a bit, they do harden up.
These cookies were super delicious (one of the better keto recipes I’ve tried out) that even my non keto friends enjoyed eating these. They are crunchy on the outside and just melt in your mouth.
★★★★★
Carina says
I found the same thing. Next time I think I’ll leave them as balls and see how that goes. Also the recipe says cool SLIGHTLY before serving but in the comments above it says completely. They definitely need to cool to harden! They were yum though…. just like a cinnamon donut!
Ebony says
Followed the recipe to a T and this was not good based on the taste. Its like i liked them with inital bite because the cinnamon and sugar hits your younger then once you chew the them it they takes like simply flour and butter. I’m starting to regret that I bought her book if this is what her recepies tates like.
Its like someone cooked chicken and only seasoned it with black pepper.
This is missing flavor.
★★
Jenny says
Excellent!! Tastes like a regular snickerdoodle. Definitely add the egg
★★★★★
Bonnie says
These are my favorite cookies and now I can make them sugar free!
Thank you!
Kristina says
Wow!! I made these for my husband who LOVES snickerdoodles and he says they are so far the BEST keto treat I’ve made yet. Glad I made a double batch!
★★★★★
Better Choices says
I made these today following the recipe as closely as possible. I am in Australia. I used Costco superfine almond flour and natvia sweetener. I mixed the dough up in my Thermomix for 30 seconds on speed 6. Worked out brilliantly.
★★★★★
Tambra says
This cookies are amazing!!!! My kids live them. I have to hide them lol. I followed the recipe and added and egg.
★★★★★
Moxie says
Thanks for the recipe! These were pretty good, but they definitely need the egg. Next time I will add a bit of cream of tartar, a little less cinnamon in the coating mixture, and since I use tend to use unsalted butter, I will add a pinch of salt (it just didn’t occur to me at the time that I should). I’m not a fan of any of the keto sweeteners, but I used Truvia in this recipe because it was what I had on hand. The cookies tasted fine, if maybe a just little sweet on the coating. Overall for a Keto recipe, these were pretty tasty. Thank you.
★★★★
Sherry says
Can you use Splenda naturals ? Would that still still be keto
Felice says
There is absolutely nothing “natural “ about Splenda. Don’t poison yourself.
Angie jones says
I always feel like the cream of tartar in most snickerdoodle recipes gives a unique flavor. Would it be possible to add it to the recipe or would that ruin it? I just made these according to your recipe, and they are delightful!
Mellissa Sevigny says
I think you’d be ok adding a little for flavor Angie!
Sue says
I was so skeptical about making these after reading all the comments about them not turning out. I used Kirkland Blanched Super Fine Almond Flour and followed your recipe. I was also worried about not having an egg in the dough. These turned out perfect! Next time I won’t bake them as long, but they look and taste like the real thing! I’m glad I trusted the recipe as written and didn’t try to adjust. Thanks so much for the recipe!
★★★★★
Allie says
These cookies look and smell amazing. I used organic truvia sweetener instead and added an egg. They did not crumble but they have a weird aftertaste. They sort of get a cooling effect once you start chewing. It’s very strange. Not sure what I did wrong. Or if it was the sweetener I used. Hmm…
Jennifer Pawlak says
Truvia has erythritol and that can have that effect. Some are more sensitive to it than others. It bothers my husband a lot more than me. Soaking it in your liquid for a little bit helps but not sure what to do for the sugar coating on top of the cookies…
Sam says
I read the other reviews and was a bit nervous to bake these, but I used Swerve and followed the directions and me and my husband LOVED them. I am actually making them again because my husband gobbled these down in one day… I have passed on the recipe to my friend who is on Keto- thank you!!!
★★★★★
J says
I followed the recipe, and the cookies did not turn out.
★
Hang nguyen says
I used a stevia sweetener and add 1 egg. It turn out so delicious. Thank you for your recipes.
★★★★★
Janeen Bellissimo says
Tired these with and without egg. Definitely add 1 egg!!!! I also use Monkfruit sugar, which is my favorite over them all. My kids absolutely LOVED the ones with the egg. Had to throw out the others.
Claudia says
I used Truvia instead of erythritol and they are ??awesome??!! The longer you let them cool, the firmer they get. Thank you for the recipe!
★★★★★
Danielle says
This worked really well for me. I think I’ll switch to Monk fruit sweetener next time so there will be less aftertaste. And 15 minutes was a little too long for mine as they burnt a bit on the bottom. My oven or my low altitude? I don’t know.
★★★★★
Tara says
Very good! I was really surprised. I used coconut sugar as my sweetener instead. I found the recipe easy to make and follow. I have to make a second batch because my son liked them too!
★★★★★
Dee says
After reading some of the comments I was worried these might be a fail. Nope! Never had one of your recipes let me down,yet! I was worried because when I pulled them out of the oven to check them I lost two that half slid off the parchment into the oven door.They were very soft looking.After cleaning up my mess I put them back in for two more minutes. Still wasn’t sure about them when the timer went off. I left them to cool and when I came back later to take them off the cookie sheet I was amazed how nicely they crisped up. I used Lakanto monk fruit sweetener and these were delicious. Might have to hide these from my husband!
★★★★★
A Blades says
We really did not enjoy these cookies. Super sweet with a strong aftertaste. As many reviewers said – they tend to flatten and crumble.
Ken says
Followed recipe exactly. Wound up way too crumbly. .maybe try an egg next time. Crumbs were good though
★
Mellissa Sevigny says
If they fell apart you didn’t follow the recipe exactly. Did you allow them to fully cool? Did you use superfine blanched almond flour? Did you sub a different sweetener? Any of these things could cause the cookies to not turn out.
Luba Zak says
Made it the first time with Swerve and they turned out perfect. Next time used erythritol and although I am sure they will taste great,
They melted out too much.
I think Swerve works better.
Also, everyone, you have to let cookies cool completely, before you try to eat them.
Patience, people!!
★★★★★
Bill says
They ended up tasting good.. but texture was way off. way too crumby.. I of course bought the wrong flour.. not ultra fine .. also I used splenda cuz that’s all I had. I’m going to make again after getting some of the correct almond flour because the flavor was all there. thanks
Carol says
This recipe is incredible! Made it exactly to the instructions the first time and we loved them. Then I followed a suggestion in a comment and added an egg yolk and 1 tsp vanilla. I also cut the sweetener in the cinnamon mixture to 1 tsp sweetener to 1 tsp of cinnamon (for my taste). Love the result.
Thank you for the recipe! My household is Keto and LOVES these!
★★★★★
mdwilson85 says
I’ve now made these twice and they have come out flat both times. They make a great crumble but nothing more! Took pictures but it wont let me post
★
Mellissa Sevigny says
You’re doing something wrong. Using a different sweetener or a low quality almond flour – there’s no other explanation when this recipe works fine for myself and so many others.
Meagan says
Hey mellissa! I’m really struggling with these at altitude… do you have any tips? I’ve been following the recipe exactly and I’m struggling with them flattening out. I’ve even tried freezing the dough before hand and it doesn’t seem to help :( they are so tasty! I just live on a mountain lol
Mellissa Sevigny says
Sorry I don’t have any experience with high altitude baking – would adding an egg help?
Sandy Gilbert says
I added an egg to this recipe and they are absolutely delicious very easy everyone loves them
★★★★★
Lorraine Richter says
I have not made them but I am wondering why there is no egg to help lift the cookies?
Amy says
Cookies appeared and felt correct to the touch but the flavor was strongly minty from too much Erythritol. Everyone in my family commented on the cool minty after effect. I’m bummed because they would have beeen great otherwise. I followed recipe exactly so not sure why I’m the only one with this problem. :/
★★
Ruth says
I love love love these oh Yum!
★★★★★
Candy says
This receipt didn’t call for an egg?
Thanks
Candy
Audrey says
That’s what I’m wondering. They looked and smelled perfect, but the texture was dry and a little crumbly. I feel like an egg would’ve help to be a little more adhesive.
Misty says
I used the correct/exact ingredients exact temp and time and these went flat and are super buttery, like the cookies are mush! I tried twice with the same outcome!! Such a waste of money trying to make these. I’m so frustrated! I wish I could post a picture of what the l they look like??????????????
★
Mellissa Sevigny says
If you used the granulated erythritol sweetener and superfine blanched almond flour in the right quantities, there is no way they could have disintegrated like you described.
Kayla says
I second Mistys comment. I bought the exact ingredients, followed instructions word for word, and the cookies came out crispy and completely disinigrate when i peel them off the parchment paper :( the crumbs taste good though lol
Lydia says
Did u use baking powder or baking soda (what the recipe calls for) that was my problem ?
Jen says
I had the same problem. I used Xylitol in the recipe, which is supposed to be a 1:1 match with erythritol according to what I found Googling, and all other ingredients as listed. They turned into a flat mush. I saved the mush and will likely turn it into some sort of breakfast food for the next few days, but boy were my daughter and I disappointed!
Gail says
Mine did the same thing. I used granulated Swerve and superfine King Arthur almond flour. The cookies were flat, wet, and mealy looking. When they cooled, they were dry and crumbly. My ingredients were fresh, I measured and followed the recipe exactly. I am an experienced baker, but this was my first time for keto cookies. What could have happened?
Mellissa Sevigny says
Even though King Arthur calls their product super fine, it’s much coarser than the honeyville or Wellbees almond flour that is of a higher quality. I’m not sure how to account for the difference in brands and grinds now that there are so many on the market. Maybe I’ll have to add an egg to the recipe, but then you sacrifice the crispiness on the outside and lighter texture on the inside. ?♀️
Patricia says
Great recipe! I’ve been disappointed in the past with Keto-friendly cookie recipes, but this one worked well! I can’t figure out why others had trouble. Mine flattened a bit – looked like a regular sized cookie, tasted great and did not crumble at all! I followed the recipe except added a small egg, and used 1/4 cup Swerve brown sugar (because I didn’t have quite enough granulated Swerve). I baked them for exactly 15 minutes. Allowed the cookies to cool on the baking sheet and had no problem moving them after cooling. They were crispy outside and tender/chewy on the inside. Texture of a real cookie! Thanks for the recipe!
★★★★★
Sonja Peterson says
Love these! I found Simple Mills Snickerdoodle cookies in stores, but they are comparatively MUCH higher in carbs. These turned out great and really feed that craving. Thanks!
Diana says
I am frustrated today. I have thrown away another batch of expensive flour because the taste is not good. I am one month in on Keto and need a tasty snack.
Amber says
I’ve tried several Keto snickerdoodle recipes and this is my favorite. Great texture and flavor! Thank you!
Michael z. says
These cookies are fraudulent. I did the math:
There’s 4 net carbs per 2 tablespoons of almond flour..
There’s also 4g of carbs per tsp of this sweetener… so therI s about 96 total carbs- not counting the almond flour. My results yielded 19 cookies, I divided that by the total carbs and the net carbs per cookie comes out to almost 7.7 net carbs per cookie, not 1.5. Eat more than two and ur close to being kicked out of ketosis. Every product is different so someone please tell me how she came up with 1.5 net carbs?!
Mellissa Sevigny says
WRONG. 1 cup of almond flour has 12g net carbs. The sweetener is a sugar alcohol that doesn’t affect blood sugar and is not counted towards net carbs.
Stacie says
Bob’s Red Mill almond flour has 6 net carbs per quarter cup. So there are 24 net carbs per cup. I made 19 cookies and got 3 net carbs each. They were delicious!
Lynelle says
Actually, sugar alcohols do affect blood sugar, especially in diabetics. They don’t cause as much of an effect as regular sugar. The American Diabetes Association recommends diabetics count half the carbs in sugar alcohols in the net carb count.
Amy says
Depends on the sugar alcohol. Maltitol affects blood sugar a lot. Xylitol affects blood sugar a medium amount. Erythritol doesn’t affect it at all. There are easily findable studies on that if you google it. That’s why Melissa and a lot of other Keto folks use erythritol.
Linda says
I’m type 1 diabetic and erythritol does cause my blood sugar to rise. But I’m making these cookies anyway.
Shawnmarie Bane says
The flavor of these cookies were amazing! However, they came out as flat as a pancake and I followed the recipe to a tee. I thought it was because my first attempt I melted the butter. But when I tried it a second time with softened butter and 1/4 more baking powder, they were still flat. Very buttery too. Almost too buttery, leaving my fingers very greasy. I felt like I could have made the recipe with with less butter. Even still, the flavor of these cookies was on point. Just as good as any regular snickerdoodle. Chewy and slightly crisp, the flavor was amazing.
★★★★
Mellissa Sevigny says
Are you using granulated erythritol and superfine blanched (no skins) almond flour? I can’t think of any other reason that you would have this problem unless you are not using the correct ingredients?
Shawnmarie says
I used himalayian salt and baking power instead of baking soda. I guess I was so excited, I misread it. ;-)
Could that have been the problem?
Shawnmarie says
I made them again, but didn’t flatten out at all, and they turned out perfectly. Thanks again for this delicious recipe!
Shawnmarie says
okay, I think I know what I did wrong. I used baking powder instead of baking soda. I’m trying it out again tonight. These cookies were delicious! Upping my review up to five stars now that I see my mistake.
★★★★★
Lee says
These are by far the worst cookies I have ever made.
Mellissa Sevigny says
Thanks for feedback.
Kelly says
This is the first keto recipe I have tried, tried it twice and both time the cookies burned and flattened out. Terrible terrible
Mellissa Sevigny says
Are you using granulated erythritol and superfine blanched (no skins) almond flour? I can’t think of any other reason that you would have this problem unless you are not using the correct ingredients?
Jay says
I don’t have erythritol can I use monk fruit instead?
Mandy says
I made them today with Lakanto brand Erythritol/monkfruit and they turned out great!
★★★★★
Andrea says
Mine also came flat and burned but the flavor was good, as regular snickerdoodles, couldn’t stop eating them. I will experiment with the recipe since I was using granuled erythritol (Swerve) and blanched Almond flour, maybe less butter. I love your booked btw.
★★★★
Mellissa Sevigny says
Were you using blanched superfine or just blanched. If it’s not superfine and has a coarse consistency then it won’t work.
Allison says
I made traditional Snickerdoodles today for my daughter’s school function and the craving levels were high. These hit the spot! I added 1 tsp. vanilla and an egg yolk to make the texture more closely resemble my traditional recipe. Thanks for posting this!!
Mellissa Sevigny says
Thanks Allison, I’ll try an egg yolk next time!
Jessica says
How did adding a egg yolk work out for anyone who has done it??
Mine completely stuck and crumbled, and I sprayed the pan and parchment. I used monkfruit instead of Swerve, but the oddest part is that they just never spread. I did flatten them slightly, so it threw me for a loop!
They are definitely really tasty, though!! I may have eaten a few of them raw…haha.
I’m definitely going to try the egg thing, and crank the temp on my own oven down! I
Chelle says
This recipe was amazing! My colleagues had no idea this was an almond flour keto cookie!
★★★★★
Bethany K says
How did you come up with the carbs? I added all the ingredient nutrient facts and divided it by the serving amount and I got 9 total carbs for one cookie.
Kaela says
Net carbs are different than total carbs. She showed the net carbs in the information.
Bill W. says
I made these exactly according to the recipe and they’re awesome! I wouldn’t change a thing. As good or better than any snickerdoodle I’ve ever had!
Bummed says
I plugged these into my fitness pal recipe builder and got 8 net carbs per cookie!!
Mellissa Sevigny says
MFP is wrong.
Marisol says
I followed the recipe exactly and they came out so delicious! Next time I’m going to try adding a little vanilla extract. Will definitely make again!
Mary says
My favorite Keto cookie so far!
★★★★★
Tyffany says
Thank you for this quick and easy cookie recipe. After a few stressful days, I was wanting something sweet to eat. When this recipe popped up in my facebook feed, the short list of ingredients convinced me to get up and try them. I know I’m not supposed to eat for emotional reasons, but so what! I ate four of them (really filling) and I’m feeling better!
I followed the recipe just as written and they turned out perfectly. I do think that having the correct types of ingredients is the key.
★★★★★
Kari says
Yet another wonderful recipe! I subbed baking powder for soda (because I couldn’t find that little orange box ANYWHERE), but they are absolutely delish.
★★★★★
Shalana says
I tried the recipe as is, and then I made some adjustments. I’m a professional pastry chef and sugar artist on Keto (yes, I know lol) and while the original recipe tasted good, they didn’t taste like snickerdoodles. Too powdery and missing the tang of cream of tartar, which is pretty much the signature flavor of a snickerdoodle.
I subbed 1/2 cup of the almond flour for coconut flour, added two eggs and 2 tsp cream of tartar. Rolled and baked as directed and they were absolutely fabulous! Great basic recipe if you’re not picky about the tangy snickerdoodle flavor.
★★★★
Mellissa Sevigny says
Thanks for sharing your tweaks with us!
Melissa says
I made these and I am good with the taste, however mine fell apart?? How do I make them firm?
Amber says
I always throw a healthy sprinkle of xanthum gum in all my recipes- make sure the alternative flours hold together. Just keep a packet of it open on the windowsill and use us whenever I bake.
Katlyn says
I am curious as I do find that the addition of coconut flour with almond flour yields the best texture in baked low carb goods… I too planned on subbing out 1/2 C of the almond flour for the coconut flour…. I was thinking about 4 to 5 heaping tablespoons would suffice, but if I added eggs, I think I’d need the whole 1/2 C of coconut flour. Thoughts?
Nicole says
I read the comments and I couldn’t figure out how to make it congeal. I tweaked it just as the professional pastry chef did and they are AWESOME! A definite fav!
Biimbii says
I made it your way, forgot and added the original baking soda too. Splashed some vanilla extract and add the cinnamon to the dough. Came out amazing! Need to figure out some icing!
★★★★★
Sharri says
Oh my these are so good. My oven doesn’t bake as fast so I baked a few extra minutes. I put all 16 on one baking sheet and they expanded so much it looked like a sheet cake! Lol. But they separated fine. Must let them cool before moving. But still….packed with flavor. I could only eat one! Shew!
Deborah Venuti says
I used King Arthur super fine almond flour, Swerve granulated sugar and all the other required ingredients in the exact measurements listed and mine flattened out almost completely, with a bump in the center and burnt around the edges, in the oven at just 12 minutes. They somewhat hardened upon cooling but some fell apart even after cooling. Followed the recipe just as it says including the super fine almond flour. Any ideas what could be the cause? They still tasted really good but I don’t see why they would flatten.
Billie Moody says
Mine did the same thing. I believe it should say baking powder, not baking soda….
Mellissa Sevigny says
No it’s baking soda that I used and others as well with success, it’s likely that it’s your flour that’s the problem.
Shawnmarie says
I mistakenly used baking powder instead of baking soda and mine turned out flat too. It couldn’t have been the powder then. I’m wondering what I did wrong too.
Heather says
I had to add an egg because the dough was just powdery flour. But they came out perfect with the egg.
Eboni R says
Any tips for making this recipe nut-free?
Thanks!
Mellissa Sevigny says
Sorry, no.
Jennifer says
Is the recipe a typo when it calls for baking soda instead of baking powder? I followed the directions exactly and have never had an issue baking LC treats and mine are liquid and puddled completely flat.
Lynn Price says
Good grief! These are beyond fantastic. Delightfully crunchy around the edges and buttery fabulosity in the middle. No way do these taste keto…which has just sent me to the moon. Thank you, Mellissa!
Crystal says
Can I just say O. M. G. Awesome cookies! Mine didn’t stick together very well, probably because my almond flour isn’t super fine, but wow do they pak some flavor! Only thing I did differently is I skipped rolling them in cinnamon & erythritol, added the cinnamon to the dry ingedients instead. Also added an egg and a pinch of cream of tartar.
★★★★★
Jennifer says
I must have done something wrong. They never hardened while baking. They are like liquid. I followed the directions exactly. Disappoint I wasted all those expensive ingredient for cookies in the trash.
★★
Mellissa Sevigny says
I’m sorry but there is no way you followed the directions exactly and they ended up like liquid.
Emily Cortez says
I just followed the recipe exactly using superfine almond flour and mine are a big burnt puddle also. I see a lot of people saying the same thing.
Mellissa Sevigny says
Did you use blanched super fine almond flour or the Bob’s red mill with the brown flecks in it? The skin of the almonds in the non-blanched doesn’t work well in baked goods so that could be the problem. Otherwise I’m not sure how you could have gotten a burnt puddle in such a short cooking time at that temperature.
Rona says
You don’t seem to handle criticism well. On every single person that had trouble you either blamed the ingrediants or the person stating they couldnt have followed the recipe. It is quite possible that a recipe can have inconsistent results.
Mellissa Sevigny says
Recipes aren’t inconsistent – cooks are. If a recipe works perfectly every time for some and not so for others, then it’s a problem with execution or ingredients. Doesn’t matter if it’s my recipes or someone else’s. If someone comes here and asks what went wrong, I’ll try to help them figure it out so they can get better results the next time. The only way to do that is to find out what the problem was and it’s different for every circumstance. However, since I have a lot of experience working with keto friendly ingredients, I can tell when the problem is coarse almond meal vs. a superfine almond flour that is called for. And in this recipe, that’s almost always the problem.
Jenilee says
Did you try to remove them from the baking sheet right away? I have to let mine settle for about 3-5 minutes once they’re out of the oven before transferring them to a cooling rack or they will be mushy. Once on the cooling rack, they harden up quick.
★★★★★
Sam says
Quick question.
Would I use the same amount if I were to use stevia or any other sweetener instead?
Mellissa Sevigny says
Any sweetener that measures cup for cup like sugar you can use the same amount of – otherwise you’ll have to calculate the amount you need using whatever your sweetener equivalent to sugar is which you can probably find on their website.
Kathleen says
ooo doggie these were terrific! I made a half a batch (litmus test for my expensive almond flour) and I want to go right back now and make a double batch. Thank you!!!
★★★★★
Amy Tiday says
These cookies the best!
★★★★★
Susan Maloney says
Please, please can someone help me? I’m Sue and live in Liverpool UK. I love these buscuits ( cookies) and have made them for 5 weeks now. Every time though, the biscuits are flat in the tin just like a tray bake. I follow the instructions to the letter, I even have a cup measure, obviously I can’t buy the same brand of ingredients as over there but I have sourced the Almond Flour from a health food shop and I bought Erythritol from Amazon UK. Your baking soda is equivalent to our Bicarbonate of Soda, so where am I going wrong? They still taste lovely though!!!! Sue
Eva says
I think it is supposed to be baking powder instead of baking soda. I made them both ways. With baking soda they came out super flat and crunchy. With baking powder they were more like the picture, needed to be flattened a little to make the cookie shape! Next time I plan to mix both together and see if they come out somewhere in the middle.
★★★
Dawn says
Oh my gosh! I’m addicted! I’m making my second batch of these. My family and I love them.
Patrick says
Just made these and added two eggs. Very cakey and delicious. Still trying to find a recipe of yours we DON’T like!
★★★★★
Ursula says
Help, what did I do wrong? I was so excited to make these and I thought I followed the instructions, but my cookies came out really flat and burnt on the edges. Do you have any idea what I did wrong? The middles were yummy though! ;)
Mellissa Sevigny says
Did you use super fine almond flour or almond meal which is courser and sometimes still has the skins on? If so that could have been your problem!
Nicole says
My cookies were delicious but very crumbly after they were baked. I used less sweetener but I wonder if my almond flour isn’t super fine. New to this way of cooking, my bag just says Almond Flour. Would that be my issue? My kid and hubby thought they were great tasting too!
★★★★
Mellissa Sevigny says
It probably is your almond flour Nicole – next time try the superfine and you’ll get more authentic texture in your baked goods! I like to get it on Amazon for the best prices!
Keri says
I cannot stop eating these!! Thank goodness I halved the batch!! Love your recipes and thank you for all your hard work!
★★★★★
Lori Kling says
I made these cookies for Christmas last year and they are amazing!
I am trying to put together a binder of all of my favorite low carb dessert/sweets recipes and this one is at the top of the list.
F.Y.I. I am someone who loves raw cookie dough and I did try these, in fact I have mixed up the ingredients minus the baking soda on occasion when craving something sweet.
Thinking these would be good as cookie dough truffles dipped in sugar-free chocolate!
★★★★★
Jackie says
I followed the recipe exactly, but when I flattened them slightly with a glass, the spread out on the pan into one giant cookie, which I sliced into squares and made low carb ice cream sandwiches with. When I made a second batch, I didn’t flatten them at all and they turned out perfectly.
Naomi says
Exactly what happened to mine. And I followed the recipe exactly… with superfine flour.
Mellissa Sevigny says
Are you guys using blanched superfine almond flour? Bob’s Red Mill sells one that they call superfine, but it’s not blanched and all those almond skins they leave in to cut costs will ruin the texture of your baked goods. Your almond flour should look like grated Parmesan cheese, all white and very fine. If it’s coarse or has skins in it you will have problems. Just a thought…
MeInTexas says
These turned out terribly. I followed directions to a “T” and ended up with crumbs in my bowl. Would NOT hold together. Added an egg. No difference. Had to add about 1/2 cup of heavy whipping cream to get close enough to form balls.
★
Mellissa Sevigny says
Did you use superfine almond flour or almond meal with the skins still on? It matters – they should have held together fine as the recipe is written – especially if you followed it to a “T.”
Leah says
This is my new go-to recipe for cookies when i’m needing something sweet. My husband raves about them! :)
LOVE!
★★★★★
Mindy says
Great!! I added a bit of almond extract to half the batch…. Delightfu!
Brian Haley says
Hands down some of the best cookies I have had on my keto diet. Making another batch as I type. Thank you for such a awesome recipe.
★★★★★
Kathy says
I had to post a comment to follow up on the last one. These cookies hardened up fast, which was great since I couldn’t wait to taste them. Definitely better than other low-carb cookies I’ve tried. I made 12 larger cookies. Definitely check your cookies at the half-way point. I used my toaster oven on the convection setting, ehuch is prob why mine cooked quicker.
★★★★
LisaM says
Adding almond flour to the shopping list. I’ve been avoiding baking while we re-start keto but these look awesome!
Brittany says
I made these the other week and for some reason they didn’t turn out. I bit into one and it was dry and crumbly and not too sweet. Not sure what I did wrong in the process.
Rachel says
First, I love your website. I’m trying very hard to adjust to a low carb/keno lifestyle and it’s HARD. I’m also a professional pastry chef. Hello, temptation all of the time. This is my very first attempt at keto baking, I’ve done GF but with rice/potato/etc starches. I admit, I was terrified. I’m making COOKIES with WHAT?!
I used your recommended Swerve off of Amazon, again first use. Bought specifically for this recipe! I followed your recipe with the exception of using unsalted butter and adding an extra pinch of salt. The dough came together perfectly with a fork. I used a #3o disher which yielded 15 cookies. Close enough for me!
They’re SO GOOD. The texture is fantastic. Yes, there is a cooling factor to the Swerve in the outside dusting as mentioned in another comment. I found that it added to the cookie. It made the cookie more satisfying, I ate it slower and savored it more. I’m packaging these up for the freezer so I can share them with friends this weekend!
Thank you!!
★★★★★
Mellissa Sevigny says
Thanks so much Rachel – coming from a professional pastry chef that’s high praise!!! I was sweating it a bit as I started reading your comment lol! Glad you liked them!!!
Melissa says
I have all the ingredients for these and I haven’t had cookies in forever!! I’ll be making these this weekend :D
Julie says
Before I go any further, I want to say these cookies are wonderful! My cookie “batter” was barely substantial enough to shape into a ball, but not for rolling in the sweetener/cinnamon mix. I ended up adding an egg, which most likely caused my cookies to spread/flatten. I know it wasn’t my butter–it was room temperature soft, but not melted. At any rate, they’re the best low-carb snickerdoodles I’ve had since going grain-free. In fact, this might be the best cookie recipe I’ve tried since going low-carb. Additionally, they’ve only gotten better a day or 2 later. As a self-professed cookie monster (cookies are my weakness), it’s a miracle I’ve not eaten them in one sitting. I attribute this to the fact that they’re quite sweet and very satisfying!
Thank you, Mellissa, for a simple, common ingredient, recipe!
Michelle says
Just took these out of the oven. They are so close to a regular snickerdoodle and delish! I made a double batch. I’ve tried other low carb snickerdoodle recipes but they all had way too much cinnamon. These are perfect. My only problem was the cooking time was a bit long in my oven, I had to cut way back – almost half the time, but they are still great. Thanks so much!
★★★★★
Kathy says
Thanks so much for this comment! I was just sitting here reading the comments while the cookies were baking and after reading yours, I jumped up to check on them. They had 2 minutes left, but were really brown. They spread out onto each other and there’s no way I could try one, yet….they’re way too soft. Crossing my fingers that they don’t taste burnt.
Kim says
The only cookie I made for Christmas this year! Loved them!
★★★★
LizJ says
2.5 months on keto, and I am so missing cookies! Can’t wait to try these!!
Beth says
Can coconut flour be substituted for the superfine almond flour? I really want to try this but I only have coconut flour.
Sharon says
I would like to know if there is another suggestion for flour, too…I often substitute hazelnut meal in situations like this because I can’t have almonds. It’s far different, I know…do you have any other recommendation for a sad case like me, flour-wise? These look so delicious!
Mellissa Sevigny says
Sorry but the texture would be completely different – not sure it would even be edible but if you try it and it works please let us know!
Jennifer says
Melissa, these are my all-time favorite cookie. I am very familiar with the high carb version using cream of tartar and was wondering if you had a reason for usind soda instead.
Treen Goodwin says
yummy these look scrumptious , thanks for sharing the recipe :) a must try !
Campbell says
Just took these out of the oven….SOOO good and SO QUICK AND EASY! Going to give some to my dad tonight (who is NOT keto/low carb or gluten free) and see if he can tell ;)
Have been kinda/sorta keto for about 6 months now and your site is awesome!
★★★★★
Pandorah says
Yum. Cannot wait to try these!
Erin L Story says
OMG- I love Snickerdoodles and having a healthy recipe makes them even better! I will have to try these out this weekedn!
★★★★★
Kristina says
Love the constant supply of mouthwatering recipes 122316
Eliza says
These were great. I’ve lowcarbed for a decade and cookies rarely are worth making in my experience. I default to bar/brownie types of recipes, or cakes, etc. I thought these were awesome! I used confectioners swerve with the cinnamon as the topping (but granular erythritol in cookie itself). I’m baking extras for my diabetic neighbor.
Mellissa Sevigny says
Thanks so much for the feedback – it means a lot to me since there are so many low carb cookie recipes out there!
Jane says
Honestly these cookies turned out amazing! Actually I’ve been trying so many new low carb recipes and this is the first cookie that actually tastes like a cookie! LOL. Most are so dense and thick. I am so happy with this recipe. So light and crispy – love love. I wish I could find more recipes like this. Thank you
CindyH says
These are so delicious!
Could you please post the nutritional facts on
My Fitness Pal for these amazing cookies!
Thank you so very much!
★★★★★
Sonya Morris says
These look delicious! I have cut out almost all of my sugar and flour hoping to curb some crazy headaches! The only problem is I still have a sweet tooth and would love a cookie!
Linda says
Just finishing up week one of your daily meal plan and am down 6 pounds! My family is super supportive, but worried that we’d have to go without cookies this holiday season. Snickerdoodles are our favorite, so I’ll say in advance, thanks for saving Christmas!
★★★★★
Vivian says
Delicious! My Granddaughter and I loved them! Easy, peasy, too!! Thanks!
★★★★★
Liz says
This recipe popped up on my Google now feed and I was so excited because I already had everything on hand! I told hubby I was making cookies and less than 10 minutes later I had these in the oven. We’ve been together 9 years and I had no idea hubby”s favorite cookies are snickerdoodles. I haven’t seen his face light up like that ever when he realized what I was making. Thank you so much for the keto friendly recipe! So easy and yummy!
★★★★★
Tiffani says
I just made these. They were delicious! I actually forgot they were keto friendly for a minute there. They taste just as good as regular snickerdoodles!
★★★★★
Tammy S says
Snickerdoodles are my all time favorite cookie! I can’t wait to try this recipe! All your recipes are so easy to follow! Thank you!
★★★★★
Vivian says
Can’t wait to try them. They look yummy!! I never thought of using anything other than the brand of almond flour I use (a popular one) but if this is cheaper…. I’m in! lol I plan to try it! Thanks so much for the recipe.
Cheryl says
I made these last night and they were so good! I used Bob’s Red Mill Almond Flour and granular Swerve. I mixed up the dough using a fork because I didn’t want to get out a mixer, which worked out perfectly, and used a 2 tbsp scoop to measure them out. Doing it this way, the recipe only yielded 15 cookies, versus the 16 mentioned.
I wanted to eat them right away, but realized that I had to let them cool almost completely otherwise they were going to fall apart. So I slid the parchment onto a cooling rack and left them be for a little bit. They set up really nicely. The only downside to these was that they had a strong cooling effect from the erythritol on the outside of the cookie. I didn’t notice it as much when the cookies were slightly warm (maybe I ate them too fast to notice), but this morning I noticed it quite a bit with my coffee. It didn’t bother me much, but worth noting. Overall, it’s a really quick and easy cookie to make, so it still gets 5 stars from me.
★★★★★
Mellissa Sevigny says
Thanks for the detailed comment Cheryl! I like these even better with the superfine almond flour, but I’m glad you had good success with the Bob’s! I definitely notice the cooling effect with Swerve sometimes and I know that people who are sensitive to it have had good results with mixing a few sweeteners instead of using all Swerve so feel free to try that as well!!!
Vicki C says
Interesting to know. I just made a batch using Bob’s Almond flour/meal, and while they are delicious, I was noticing that cooling you both mentioned. I’m new to Swerve and wasn’t aware. I had already been thinking I might use less next time, but there WILL be a next time.
Thanks again!
Ruth Ogier says
I love your blog , your humor, and your recipes…..except for the almond flour. Don’t get me wrong…almond flour is great except for the price! I cannot afford 13.00 for a pound of the stuff.
Mellissa Sevigny says
Thanks so much Ruth! I buy all of my almond flour from Amazon and in five pound bags that I keep in the fridge or freezer! This is my favorite brand because it’s so fine and bakes up so nicely – and it’s less than $8 per pound! http://amzn.to/2hf5qFO
Lori Thurnau says
Google recommended these cookies on my Google Now feed. I had everything on hand so I tried them. They are so easy and turned out great. They spread a little more than in your pictures, but absolutely looks and taste like traditional snickerdoodles. Thanks for the recipe. I will definitely make them again. My husband is diabetic, and I am happy to have another option for a low carb snack for him.
★★★★★
Mellissa Sevigny says
Thanks for the feedback Lori, glad you guys enjoyed them!
ellen beck says
These look really good. I have been trying (notice trying) oing kto, although it is quit tough. I do not think I have this sweetener, I will have to look for it.
★★★★★
Mellissa Sevigny says
You can use any granulated sweetener Ellen, and hopefully if you stick with keto for awhile it gets much easier after the 2nd or 3rd week of being consistent! That’s when my cravings usually go away and it feels easy!
Nicole says
Had to whip up cookies to bring to an after skating event and these were just perfect!! Quick, easy and delicious – the perfect trifecta!!
★★★★★
Mellissa Sevigny says
Awesome Nicole, thanks for letting me know they were a hit!!!
Koshie says
I’m all choked up just SEEING this recipe. Bless you!
Unfortunately I’ll have to wait to make them until we are no longer snowed in.
Mellissa Sevigny says
LOL Koshie, I got all choked up just seeing the words “snowed in!” ? Hope you like the cookies once you get shoveled out!!!
Josie Harrison says
Oops I forgot the stars
★★★★
Mellissa Sevigny says
Thanks Josie!
Josie Harrison says
I really like this, partly due to this is deffinately cookie season, and it is pretty eady snd quick.
★★★★★
Rob Miles says
I got the email notice about this recipe last night about 8 pm, checked the ingredient list, and realized I had everything I needed! By 9 pm the wife and I had one (still a little hot) and at 9:05 pm we broke down and had another! (oops)
Really easy, really good; I’m going to make a batch next week for the office Christmas party so at least ONE dessert will be low carb! I’m thinking I might add a little no-sugar cocoa powder though, and see how that works out.
★★★★★
Mellissa Sevigny says
Love the cocoa powder idea Rob, let me know how that works out for you!!!
Rob Miles says
I added 1 tbsp of cocoa powder, and it wasn’t really noticeable. I don’t know if using more would dry them out too much, though; maybe add one more tbsp of butter to counter? Really, they’re so good without the cocoa, it may be just as well to leave it out altogether.
Mellissa Sevigny says
I wonder what mixing the cocoa powder into the cinnamon and sweetener mixture and dipping would do? Kind of like a mexican coffee flavor? Oooh maybe a little instant coffee into the mix too. I feel some experimenting coming on! Let me know if you beat me to it!
Christine Castaneda says
So excited to make these Melissa! One of my favorite cookies. Thank you!
Mellissa Sevigny says
Me too Christine! Enjoy!
Debbie in TX says
Ohmygosh Melissa! I haven’t had snickerdoodles in years. One of my all-time favorite cookies. Thanks for making it low carb and SO easy.
Mellissa Sevigny says
You’re welcome Debbie, I hope they are as good as you remember!!!
Teresa Cook says
Ummmmmm totally making these today when I get home from work!! My mouth is watering already! Just started my Keto journey and your blog is AMAZING!
Mellissa Sevigny says
Thanks so much Teresa! Hope you have great success on keto and enjoy the cookies!
Teresa says
Thank you! So grateful for your blog, your recipes and encouragement. This is a huge adjustment for me since I was pretty much 99% livin the carb life LOL
Mellissa Sevigny says
Weren’t we all?? ???
Sue Stilwell says
So sad!! 13 carbs each is not KETO!
Mellissa Sevigny says
Why you trollin’?
Mindy says
Look at the count again. There is a period between the 1 and 3.
Definitely trying these!
Linda says
Can you add peanuts
Mellissa Sevigny says
You can add nuts if you want, you’ll have to account for them in the nutrition info though.
Laura says
I’m newer to low carb baking. Is it correct that there is no egg in this recipe? I mixed the ingredients with a hand mixer and didn’t get a stiff dough, but was able to roll it into balls. But when I baked the cookies, they spread out quite a bit and I wasn’t able to remove them from the cookie sheet. It’s nothing like I’ve ever seen. Any advice?
Mellissa Sevigny says
Definitely don’t need an egg, though if you wanted to add one that would be ok but may change the texture! It’s possible that your dough was overmixed by the hand mixer or your butter was melted and then it spread out too much. Next time you can chill it a bit if it’s too soft. I recommend a parchment-lined cookie sheet because it makes it a thousand times easier to remove any cookies or baked goods!
Laura says
So I did use parchment and after I gave the cookies a bit of time to rest on the pan, they were easier to transfer to a cooling rack.
Would you recommend mixing by hand instead with an electric mixer? The dough was crumbly but did come together with a cookie scoop. Also, I used erythrotol (so?) for the sweetener and it seems a bit too sweet for me. Can I adjust it down a bit or will it change the structure of the cookie. I have baked loss with traditional recipes, but I’m finding low carb recipes to be a learning experience.
Cheryl says
I was lazy and didn’t feel like getting out either of my mixers, so I just used a fork to mix it up instead and it worked perfectly. I would definitely suggest trying that next time.
Mellissa Sevigny says
I agree with Cheryl, try mixing with a fork instead next time and you may get a better texture. You can use a little less sweetener according to your preference too if you want!
Angela says
Ok I looked over the recipe when I got in from work. I took the butter out to soften while I napped. It’s 10:25pm I just took the cookies out of the oven. I was too impatient to wait on the “cool a little bit” part :) IT’S PERFECT! My goodness I’ll have another before bed. I must admit I looked at maybe three other recipes and yours was the Least Complicated and ready in no time. I just didn’t have an hour To let dough sit in the refrigerator. THANKS A MILLION!
★★★★★
Mellissa Sevigny says
So glad you liked them Angela and I’m not offended at all that you chose my recipe because it was the least complicated – that’s one of my criteria when looking at recipes as well! ? #lazybakersclub ?
Renee Dugger says
Just put these in the oven! I also used unsalted butter, but added a couple of pinches of salt… not too much… I can’t wait to try these!
Mellissa Sevigny says
I can’t wait for you to try them either Renee! Let us know how you liked them!
Tere says
These look awesome! Can’t wait to make them!
Mellissa Sevigny says
Hope you like them as much as we did Tere!
Tere says
Oh…my…Glutton!! So, I was thinking I’d make these and freeze a few to have on hand when the rest of my family comes home for the holidays. Guess I’ll be making another batch or two (or three). These are my new favorite. And you weren’t kidding about how quick they are to make. With some pre-planning (softening the butter) and a little mise en place, these are done in a jif!
Once again, you knocked it out of the park!
Mellissa Sevigny says
Yay!!! So glad they were a hit!!! ? ?
Eric says
Your recipe calls for salted butter, but I usually use unsalted. Any idea how much salt I would need to add?
Mellissa Sevigny says
I would say an additional pinch beyond what is already called for should do it!
Stephanie Otis says
These cookies look scrumptious!
Mellissa Sevigny says
Thanks Stephanie, they are super good!
Rhonda says
What if you cannot handle this particular sweetener. It gives me a bad stomachache any substitutions?
Mellissa Sevigny says
Any granulated sweetener should work but may change the texture a bit – xylitol would work well if you can handle that!
Wendi says
can you make these using coconut flour & swerve.