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
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Low Carb Cookie Recipe
- Cuisine: American
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!
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Fat: 13g
- Carbohydrates: 1.5g net
- Protein: 3g
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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.
★★★★★