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
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!
- 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.