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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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!
Meg says
Wow! These are amazing! I am trying out recipes for my kids’lunches – looking for low carb or keto options. And these are the favourites so far! Thanks for this super yummy recipe :)
Robin says
Mine came out very flat, and crumbled to pieces when I lifted them off the cookie sheet. Very disappointing, as I was making them to take to a party tonight.
Mellissa Sevigny says
They have to cool fully before you take them off the pan.
Mellissa Sevigny says
Very likely you were using an almond meal that was too course – these work best with a very finely ground blanched almond flour. Glad you were able to salvage it with the eggs though!
lm says
Mine flattened as well and seemed pretty soft. Wonder if they’ll harden as they cool
Mellissa Sevigny says
yes, they will.
C Skerrow says
These came out great for me, but they turned blue on the inside!!! At first it was just a thin line in the center, but each day they got a bit more blue until the entire inside was blue! I imagine something caused some sort of reaction but I’m curious what it could have been…
Mellissa Sevigny says
Never heard of this?
Elisa says
I think it’s something with your baking powder. I’ve read about it before…
Linda Kelly says
Use aluminum-free baking powder.
Lisa says
this recipe does not call for baking powder. baking powder and baking soda are completely different.
Nan says
Made these today, following the recipe exactly. They were amazing & will make them again!
Jill says
These were a hit! I did add some cream of tarter, since that is traditional in snickerdoodle. My son who does keto keeps asking me to make more :-)
Thanks for the recipe!
Jewli says
WOW is all I can say. I followed this recipe exactly and they came out perfectly! So tasty, it’s hard to believe that they are keto cookies.. Bravo!!
Lisa says
Did you add anything different? Mine were mush! I am frustrated with these keto baking recipes.
Kim says
This is the easiest and tastiest snickerdoodle I’ve ever made. I did add an egg to bind the dough and reduce risk of falling apart, since I made them as a gift. They’re absolutely delicious, and my entire house smells like buttery cinnamon toast. Thank you!
Mellissa Sevigny says
So happy they worked for you Kim!