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
Can I just say O. M. G. Awesome cookies! Mine didn’t stick together very well, probably because my almond flour isn’t super fine, but wow do they pak some flavor! Only thing I did differently is I skipped rolling them in cinnamon & erythritol, added the cinnamon to the dry ingedients instead. Also added an egg and a pinch of cream of tartar.
Mellissa Sevigny says
I’m sorry but there is no way you followed the directions exactly and they ended up like liquid.
Emily Cortez says
I just followed the recipe exactly using superfine almond flour and mine are a big burnt puddle also. I see a lot of people saying the same thing.
Mellissa Sevigny says
Did you use blanched super fine almond flour or the Bob’s red mill with the brown flecks in it? The skin of the almonds in the non-blanched doesn’t work well in baked goods so that could be the problem. Otherwise I’m not sure how you could have gotten a burnt puddle in such a short cooking time at that temperature.
Rona says
You don’t seem to handle criticism well. On every single person that had trouble you either blamed the ingrediants or the person stating they couldnt have followed the recipe. It is quite possible that a recipe can have inconsistent results.
Mellissa Sevigny says
Recipes aren’t inconsistent – cooks are. If a recipe works perfectly every time for some and not so for others, then it’s a problem with execution or ingredients. Doesn’t matter if it’s my recipes or someone else’s. If someone comes here and asks what went wrong, I’ll try to help them figure it out so they can get better results the next time. The only way to do that is to find out what the problem was and it’s different for every circumstance. However, since I have a lot of experience working with keto friendly ingredients, I can tell when the problem is coarse almond meal vs. a superfine almond flour that is called for. And in this recipe, that’s almost always the problem.
Sam says
Quick question.
Would I use the same amount if I were to use stevia or any other sweetener instead?
Mellissa Sevigny says
Any sweetener that measures cup for cup like sugar you can use the same amount of – otherwise you’ll have to calculate the amount you need using whatever your sweetener equivalent to sugar is which you can probably find on their website.
Kathleen says
ooo doggie these were terrific! I made a half a batch (litmus test for my expensive almond flour) and I want to go right back now and make a double batch. Thank you!!!
Amy Tiday says
These cookies the best!
Susan Maloney says
Please, please can someone help me? I’m Sue and live in Liverpool UK. I love these buscuits ( cookies) and have made them for 5 weeks now. Every time though, the biscuits are flat in the tin just like a tray bake. I follow the instructions to the letter, I even have a cup measure, obviously I can’t buy the same brand of ingredients as over there but I have sourced the Almond Flour from a health food shop and I bought Erythritol from Amazon UK. Your baking soda is equivalent to our Bicarbonate of Soda, so where am I going wrong? They still taste lovely though!!!! Sue
Patrick says
Just made these and added two eggs. Very cakey and delicious. Still trying to find a recipe of yours we DON’T like!
Ursula says
Help, what did I do wrong? I was so excited to make these and I thought I followed the instructions, but my cookies came out really flat and burnt on the edges. Do you have any idea what I did wrong? The middles were yummy though! ;)
Mellissa Sevigny says
Did you use super fine almond flour or almond meal which is courser and sometimes still has the skins on? If so that could have been your problem!
Mellissa Sevigny says
It probably is your almond flour Nicole – next time try the superfine and you’ll get more authentic texture in your baked goods! I like to get it on Amazon for the best prices!
Keri says
I cannot stop eating these!! Thank goodness I halved the batch!! Love your recipes and thank you for all your hard work!