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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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.
Hang nguyen says
I used a stevia sweetener and add 1 egg. It turn out so delicious. Thank you for your recipes.
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!!!
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
Lorraine Richter says
I have not made them but I am wondering why there is no egg to help lift the cookies?
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!
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!