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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Mellissa Sevigny says
Thanks Lisa, so thrilled that you guys liked them!
Lisa Hill Maxwell says
They are excellent, and I love the short list of ingredients. They held together and had a nice crisp outside and chewy center. Made exactly as written.
Mellissa Sevigny says
Thrilled to hear you had a good result from this recipe Lisa, thanks for letting us know!
Donna J Nordman says
P.S. I forgot to mention that I let these cookies cool in the pan for about 15 minutes then transferred them to a wire rack to finish cooling. I knew as soon as I lifted the first cookie it was a win. They were crispy on the outside with a perfect chew on the inside. We are in Heaven!
Mellissa Sevigny says
So happy to hear this Donna thank you so much for the rating and comments – some people have issues with this recipe and I haven’t figured out why they work perfectly for some of us and no so for others. But I’m really happy to hear that yours turned out as they are intended!
Donna J Nordman says
Ohhhhh yes, these ARE the best Snickerdoodles, EVER! Made just as instructed and wow….the easiest and most delicious keto cookie I’ve ever made. I am so grateful for this recipe Melissa, thank you!
k says
Chewy AND crisp! With that cinnamony, sugary crust!
Personally, I love being able to have my traditional favorite foods.
I thank you, Mellissa, every Christmas and on my son’s birthday, that we are all able to enjoy these!
Cyndi says
These turned out perfect and delicious! Thank you so much for this recipe. My go to sweets are a crispy cookie and these did not disappoint. I halved the recipe because I was low on sweetener and also I didn’t want to over indulge! I did let them cool almost 20 minutes. I used blue diamond finely sifted almond flour & swerve sweetener.
Mellissa Sevigny says
Thanks for sharing your tips on how to have them come out just right. Cooling long enough is a must for them to stay together! I haven’t tried the blue diamond flour but I’m happy to hear that it works well!
Donna says
I made these cookies last Christmas and they were delicious! I’ll definitely be making some this holiday season too.