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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Tyffany says
Thank you for this quick and easy cookie recipe. After a few stressful days, I was wanting something sweet to eat. When this recipe popped up in my facebook feed, the short list of ingredients convinced me to get up and try them. I know I’m not supposed to eat for emotional reasons, but so what! I ate four of them (really filling) and I’m feeling better!
I followed the recipe just as written and they turned out perfectly. I do think that having the correct types of ingredients is the key.
Kari says
Yet another wonderful recipe! I subbed baking powder for soda (because I couldn’t find that little orange box ANYWHERE), but they are absolutely delish.
Mellissa Sevigny says
Thanks for sharing your tweaks with us!
Melissa says
I made these and I am good with the taste, however mine fell apart?? How do I make them firm?
Amber says
I always throw a healthy sprinkle of xanthum gum in all my recipes- make sure the alternative flours hold together. Just keep a packet of it open on the windowsill and use us whenever I bake.
Sharri says
Oh my these are so good. My oven doesn’t bake as fast so I baked a few extra minutes. I put all 16 on one baking sheet and they expanded so much it looked like a sheet cake! Lol. But they separated fine. Must let them cool before moving. But still….packed with flavor. I could only eat one! Shew!
Deborah Venuti says
I used King Arthur super fine almond flour, Swerve granulated sugar and all the other required ingredients in the exact measurements listed and mine flattened out almost completely, with a bump in the center and burnt around the edges, in the oven at just 12 minutes. They somewhat hardened upon cooling but some fell apart even after cooling. Followed the recipe just as it says including the super fine almond flour. Any ideas what could be the cause? They still tasted really good but I don’t see why they would flatten.
Billie Moody says
Mine did the same thing. I believe it should say baking powder, not baking soda….
Mellissa Sevigny says
No it’s baking soda that I used and others as well with success, it’s likely that it’s your flour that’s the problem.
Shawnmarie says
I mistakenly used baking powder instead of baking soda and mine turned out flat too. It couldn’t have been the powder then. I’m wondering what I did wrong too.
Heather says
I had to add an egg because the dough was just powdery flour. But they came out perfect with the egg.
Eboni R says
Any tips for making this recipe nut-free?
Thanks!
Mellissa Sevigny says
Sorry, no.
Jennifer says
Is the recipe a typo when it calls for baking soda instead of baking powder? I followed the directions exactly and have never had an issue baking LC treats and mine are liquid and puddled completely flat.
Jenilee says
Did you try to remove them from the baking sheet right away? I have to let mine settle for about 3-5 minutes once they’re out of the oven before transferring them to a cooling rack or they will be mushy. Once on the cooling rack, they harden up quick.
Lynn Price says
Good grief! These are beyond fantastic. Delightfully crunchy around the edges and buttery fabulosity in the middle. No way do these taste keto…which has just sent me to the moon. Thank you, Mellissa!