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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Jenny says
Excellent!! Tastes like a regular snickerdoodle. Definitely add the egg
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!
Bonnie says
These are my favorite cookies and now I can make them sugar free!
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.
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.
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…