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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Sue says
So good! Mine came out big and soft. They are a keeper!
Tammy says
After trying several failed recipes that taste like cardboard I found this one. Husband took 1 bite and told me to give a 5 star review. These things are sooo moist & good! Def making them again.
For those wondering about using Splenda, I used it and it worked great.
Dawn says
I followed the recipe, no tweaks and they were, amazing! The cookies came out perfect in every way. Flavor, texture, fluffiness. Great recipe!
Julia Wright says
I followed the recipe with no alterations and they came out exactly as pictured. They are delicious and now one of my go-to cookie recipes. Thank you!
Mellissa Sevigny says
Thanks Julie!
Tricia says
Hi there, could the reason some of you are getting flat cookies because the recipe states baking soda instead of baking powder? There’s no acid component for baking soda to react with in this recipe… so maybe replacing it with baking powder would work better.
Mellissa Sevigny says
The baking soda is more for flavor than for use as a leavening agent. The cookies aren’t meant to rise, they actually shouldn’t really change shape much at all. It may depend on the sweetener used, as Swerve adds bulk to the dough that a liquid sweetener or Sucralose wouldn’t. Still a mystery to me why some come out super flat and others are just as they should be. ??♀️
Lillian says
Anyone that gives this recipe a bad review simply does not know what they’re doing, they didn’t actually put effort needed for the recipe or, just don’t follow directions…possibly all of these could be a factor.
As a certified chef and baker, there is absolutely nothing that needs modifying in this recipe. It doesn’t NEED an egg. Everything it NEEDS is already recorded.
For those of you whose cookies are coming out flat… 2 suggestions:
1) After you roll them into balls and place on the cookie sheet, don’t press them down too much as they’ll spread out mostly on their own.
2) Chill the dough a bit before forming your cookies. Come on guys! It’s really not as complicated as you insist it is.
The ONLY thing I did differently purely for my own experiment, not because this recipe was lacking in any way, was add the cinnamon to the sugar but also a bit of nutmeg and a dash of cardamom.
Then later, because of being low on calories, made some whipped cream and sweetened it with vanilla almond sugar free coffee flavoring and dipped the cookie in the “cookie gravy” I’d made. Haha.
THANK YOU SO MUCH for this recipe!!! It’s perfect!
Mellissa Sevigny says
Thanks for weighing in Lillian, I really appreciate your feedback and suggestions! I love the addition of cardamom especially – it’s an under-utilized spice that adds such a unique and interesting flavor. Can’t wait to try these your way!
Carla says
THESE ARE AMAZING!!!!!!! They went beyond my expectations! Easy to make and even easier to eat….. all of them.
Mellissa Sevigny says
Could be your sweetener or almond flour?
Steve says
Very tastey and easy to make. Will make a batch just to freeze to have on hand.
Taly says
I’ve made this twice now.
First time they came out ok, not great. I used Splenda, and it got me thinking that was the issue. Also, I found that 16 cookies made them too big, so they didn’t bake properly.
Second time I used Splenda for the dough, but Monk Fruit for the coating, and made them smaller. What a difference!!
They were supercrisp on the outside, super soft and chewy on the inside!