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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Mellissa Sevigny says
You’re doing something wrong. Using a different sweetener or a low quality almond flour – there’s no other explanation when this recipe works fine for myself and so many others.
Meagan says
Hey mellissa! I’m really struggling with these at altitude… do you have any tips? I’ve been following the recipe exactly and I’m struggling with them flattening out. I’ve even tried freezing the dough before hand and it doesn’t seem to help :( they are so tasty! I just live on a mountain lol
Mellissa Sevigny says
Sorry I don’t have any experience with high altitude baking – would adding an egg help?
Sandy Gilbert says
I added an egg to this recipe and they are absolutely delicious very easy everyone loves them
Ruth says
I love love love these oh Yum!
Candy says
This receipt didn’t call for an egg?
Thanks
Candy
Audrey says
That’s what I’m wondering. They looked and smelled perfect, but the texture was dry and a little crumbly. I feel like an egg would’ve help to be a little more adhesive.
Mellissa Sevigny says
If you used the granulated erythritol sweetener and superfine blanched almond flour in the right quantities, there is no way they could have disintegrated like you described.
Kayla says
I second Mistys comment. I bought the exact ingredients, followed instructions word for word, and the cookies came out crispy and completely disinigrate when i peel them off the parchment paper :( the crumbs taste good though lol
Lydia says
Did u use baking powder or baking soda (what the recipe calls for) that was my problem ?
Jen says
I had the same problem. I used Xylitol in the recipe, which is supposed to be a 1:1 match with erythritol according to what I found Googling, and all other ingredients as listed. They turned into a flat mush. I saved the mush and will likely turn it into some sort of breakfast food for the next few days, but boy were my daughter and I disappointed!
Gail says
Mine did the same thing. I used granulated Swerve and superfine King Arthur almond flour. The cookies were flat, wet, and mealy looking. When they cooled, they were dry and crumbly. My ingredients were fresh, I measured and followed the recipe exactly. I am an experienced baker, but this was my first time for keto cookies. What could have happened?
Mellissa Sevigny says
Even though King Arthur calls their product super fine, it’s much coarser than the honeyville or Wellbees almond flour that is of a higher quality. I’m not sure how to account for the difference in brands and grinds now that there are so many on the market. Maybe I’ll have to add an egg to the recipe, but then you sacrifice the crispiness on the outside and lighter texture on the inside. ?♀️
Sonja Peterson says
Love these! I found Simple Mills Snickerdoodle cookies in stores, but they are comparatively MUCH higher in carbs. These turned out great and really feed that craving. Thanks!
Diana says
I am frustrated today. I have thrown away another batch of expensive flour because the taste is not good. I am one month in on Keto and need a tasty snack.
Amber says
I’ve tried several Keto snickerdoodle recipes and this is my favorite. Great texture and flavor! Thank you!
Mellissa Sevigny says
WRONG. 1 cup of almond flour has 12g net carbs. The sweetener is a sugar alcohol that doesn’t affect blood sugar and is not counted towards net carbs.
Stacie says
Bob’s Red Mill almond flour has 6 net carbs per quarter cup. So there are 24 net carbs per cup. I made 19 cookies and got 3 net carbs each. They were delicious!
Lynelle says
Actually, sugar alcohols do affect blood sugar, especially in diabetics. They don’t cause as much of an effect as regular sugar. The American Diabetes Association recommends diabetics count half the carbs in sugar alcohols in the net carb count.
Amy says
Depends on the sugar alcohol. Maltitol affects blood sugar a lot. Xylitol affects blood sugar a medium amount. Erythritol doesn’t affect it at all. There are easily findable studies on that if you google it. That’s why Melissa and a lot of other Keto folks use erythritol.
Linda says
I’m type 1 diabetic and erythritol does cause my blood sugar to rise. But I’m making these cookies anyway.
Shawnmarie says
okay, I think I know what I did wrong. I used baking powder instead of baking soda. I’m trying it out again tonight. These cookies were delicious! Upping my review up to five stars now that I see my mistake.
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?
Shawnmarie says
I used himalayian salt and baking power instead of baking soda. I guess I was so excited, I misread it. ;-)
Could that have been the problem?
Shawnmarie says
I made them again, but didn’t flatten out at all, and they turned out perfectly. Thanks again for this delicious recipe!