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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Lee says
These are by far the worst cookies I have ever made.
Mellissa Sevigny says
Thanks for feedback.
Kelly says
This is the first keto recipe I have tried, tried it twice and both time the cookies burned and flattened out. Terrible terrible
Mellissa Sevigny says
Are you using granulated erythritol and superfine blanched (no skins) almond flour? I can’t think of any other reason that you would have this problem unless you are not using the correct ingredients?
Jay says
I don’t have erythritol can I use monk fruit instead?
Mandy says
I made them today with Lakanto brand Erythritol/monkfruit and they turned out great!
Andrea says
Mine also came flat and burned but the flavor was good, as regular snickerdoodles, couldn’t stop eating them. I will experiment with the recipe since I was using granuled erythritol (Swerve) and blanched Almond flour, maybe less butter. I love your booked btw.
Mellissa Sevigny says
Were you using blanched superfine or just blanched. If it’s not superfine and has a coarse consistency then it won’t work.
Allison says
I made traditional Snickerdoodles today for my daughter’s school function and the craving levels were high. These hit the spot! I added 1 tsp. vanilla and an egg yolk to make the texture more closely resemble my traditional recipe. Thanks for posting this!!
Mellissa Sevigny says
Thanks Allison, I’ll try an egg yolk next time!
Jessica says
How did adding a egg yolk work out for anyone who has done it??
Mine completely stuck and crumbled, and I sprayed the pan and parchment. I used monkfruit instead of Swerve, but the oddest part is that they just never spread. I did flatten them slightly, so it threw me for a loop!
They are definitely really tasty, though!! I may have eaten a few of them raw…haha.
I’m definitely going to try the egg thing, and crank the temp on my own oven down! I
Chelle says
This recipe was amazing! My colleagues had no idea this was an almond flour keto cookie!
Biimbii says
I made it your way, forgot and added the original baking soda too. Splashed some vanilla extract and add the cinnamon to the dough. Came out amazing! Need to figure out some icing!
Bethany K says
How did you come up with the carbs? I added all the ingredient nutrient facts and divided it by the serving amount and I got 9 total carbs for one cookie.
Kaela says
Net carbs are different than total carbs. She showed the net carbs in the information.
Bill W. says
I made these exactly according to the recipe and they’re awesome! I wouldn’t change a thing. As good or better than any snickerdoodle I’ve ever had!
Bummed says
I plugged these into my fitness pal recipe builder and got 8 net carbs per cookie!!
Mellissa Sevigny says
MFP is wrong.
Marisol says
I followed the recipe exactly and they came out so delicious! Next time I’m going to try adding a little vanilla extract. Will definitely make again!
Nicole says
I read the comments and I couldn’t figure out how to make it congeal. I tweaked it just as the professional pastry chef did and they are AWESOME! A definite fav!
Mary says
My favorite Keto cookie so far!
Katlyn says
I am curious as I do find that the addition of coconut flour with almond flour yields the best texture in baked low carb goods… I too planned on subbing out 1/2 C of the almond flour for the coconut flour…. I was thinking about 4 to 5 heaping tablespoons would suffice, but if I added eggs, I think I’d need the whole 1/2 C of coconut flour. Thoughts?