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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Crystal says
I used blanched ground almond flour from Sprouts and Swerve (Erythritol) for this recipe. My mess up was due to my own negligence… I had fully melted the butter and it resulted in a crumbly dough. I couldn’t shape it into balls even after letting the ingredients settle with one another for a few minutes (as suggested by another reviewer) so I added a single egg yolk and was able to proceed as directed. The dough was quite oily during rolling but that helped to secure a good amount of cinnamon and Swerve on the outside. The recipe made a batch of 16 cookies and they were absolutely delectable: soft on the inside, crunchy on the outside. I will make it again with the prescribed *softened* butter and no yolk next time. Ty Mellissa!
Brianne Thompson says
Was crumbly when i mixed all the dough together so I added a teaspoon of backing powder, have a teaspoon of avocado oil, a little bit of water as well as some more butter, it turned out great!
Shona says
Wow. These cookies are awesome! I did get flat ones. Possibly too warm when rolling into balls with the butter? Think i will try a 10 minute freeze before baking next time which i hope does the trick. Stll- flavor was the best- and ive made many. Used allulose. Nice and chewy. Have u ever tried freezing dough for extended time for ready to bake cookies? So nice to bake up a warm cookie!
Thanks so much for the recipe. Just delicious!!
Angela says
This was my first recipe to try of yours and I was soo excited to try these cookies. A little nervous after reading all these reviews. But I am soooo glad I did. I made sure to follow the recipe exactly. I used the Costco brand super fine blanched almond flour. And “wholesome” Erythritol (about 1/2 cup and 1/4 cup monk fruit, because I ran out of the Erythritol). I read some people had trouble with crumbling while combining ingredients so I thought if that happens I will add an egg as others have suggested. I used a fork to combine and at one point I thought it was just a crumbled mess. But I just kept combining and combining!! And it formed into a ball. I got 22 cookies. They look perfect! I should have made them a little bigger. They are fluffy and delicious! Thanks for a great recipe!!
Nancy says
This recipe was aweful, I think they should have had a couple eggs in the mixture. Glad I didn’t double the recipe like I was going to. A waste of expensive ingredients.
Tracy says
I input this recipe into my cronometer and got a VASTLY different net carb count than you did. I’m showing 15 net carbs per cookie, using the lowest carb ingredients i’m aware of.
Mellissa Sevigny says
Confident in my numbers, there are likely errors in your site’s database (which is why I don’t use them) or they are counting the erythritol carbs in the net.
Laura G. says
Perfect in every way! No need for egg or anything else these turned out beautiful and are the perfect snicker doodle for anyone wanting something sweet on keto. I am however having tomrouble entering this into MyFitnessPal as it says each cookie is like 11 carbs? I use swerve as my sweetener and kerigold butter and sifted almond flour. Any idea??
Mellissa Sevigny says
Ugh MFP is the bane of my existence – they are wrong most of the time when it comes to calculating carb because of errors in their database. It could be in your case that they are counting the erythritol towards net carbs, though they don’t impact blood sugar and aren’t usually counted in the total. I’m confident in my numbers, but if you want to go with the MFP, you’ll have to input each ingredient separately to see where they are wrong and test their numbers against the USDA database or Calorie King, which is what I use.
Mellissa Sevigny says
You must let them cool completely as directed – then the erythritol solidifies along with the butter and they will not crumble at all, even without an egg. However, if you remove them too warm, they will not have set and will crumble.
Shabana says
Where the hell is the egg? Nothing to bind them. Had to add one egg
Mellissa Sevigny says
When the recipe is followed as directed and the cookies are allowed to cool completely before handling, no egg is necessary. That being said, some have used egg with good results.
chris says
So I was a little hesitant on making these because the reviews were kind of mixed.
I used almond flour from costco and swerve granular sugar.
They came out tasting really good!
I will say-you have to let the ingredients mix for a a lil bit for everything to become mixed well together.
While baking, they expanded a lot more than I had expected, so my cookies basically became one giant cookie. – I think next time I won’t flatten them as much and space them further apart.
One thing to note for newbies- when you take them out of the oven, they are definitely jiggly and not very solid. But one you take it out of the oven and let it sit for a bit, they do harden up.
These cookies were super delicious (one of the better keto recipes I’ve tried out) that even my non keto friends enjoyed eating these. They are crunchy on the outside and just melt in your mouth.
Carina says
I found the same thing. Next time I think I’ll leave them as balls and see how that goes. Also the recipe says cool SLIGHTLY before serving but in the comments above it says completely. They definitely need to cool to harden! They were yum though…. just like a cinnamon donut!