The Best Keto Snickerdoodles You’ll Ever Make: Soft, Chewy, and Low-Carb! 🍪

There’s something about a warm cookie that makes life better. And when you’re living the keto lifestyle, finding a cookie that fits the bill without blowing your carb count feels like a major win. Enter: Keto Snickerdoodles. They’re soft, buttery, and coated in a delicious cinnamon “sugar” mix that tastes just like the classic—but with a fraction of the carbs.

If you’re a fan of cinnamon-forward flavors and want to enjoy a sweet treat that doesn’t mess with your goals, keep reading. I’ve got a simple, straightforward recipe that’s perfect for beginners and pros alike.

Why Keto Snickerdoodles?

Snickerdoodles are one of those classic cookies that always feel comforting. They’ve got that slightly tangy taste thanks to cream of tartar and a soft, chewy texture that’s downright addictive. The keto version keeps all the best parts of the original but swaps out the sugar and high-carb flours for keto-friendly alternatives.

Here’s why you’ll love this recipe:

• Low carb: With just 2 grams of net carbs per cookie, you can enjoy a few without any guilt.
• Quick to make: The dough comes together in minutes, and the cookies bake up in under 15 minutes.
• Perfect for meal prep: Bake a batch and store them for the week ahead. They’re great for an after-dinner treat or a mid-afternoon pick-me-up.

Ingredients You’ll Need

This recipe uses everyday keto staples. If you’ve been keto for a while, you probably already have most of these in your pantry. If not, a quick trip to the grocery store will have you set.

For the Cookies:

• 2 cups almond flour: This is the base of the cookie dough. It’s low in carbs and gives the cookies a soft, slightly nutty flavor.
• 1/4 cup coconut flour: Coconut flour helps absorb some of the moisture, giving the cookies structure without making them dense.
• 1/2 cup unsalted butter, softened: Butter adds richness and helps with that classic chewy texture.
• 3/4 cup erythritol or another granulated sweetener: This replaces traditional sugar. Monk fruit sweetener or allulose works too.
• 1 large egg: Eggs help bind the dough and give the cookies a soft, fluffy texture.
• 1 teaspoon vanilla extract: Adds a warm, sweet flavor that pairs beautifully with cinnamon.
• 1 teaspoon cream of tartar: This is what gives snickerdoodles their signature tang.
• 1/2 teaspoon baking soda: Helps the cookies rise just the right amount.
• 1/4 teaspoon salt: Enhances the other flavors.

For the Cinnamon “Sugar” Coating:

• 1/4 cup erythritol or another granulated sweetener: You’ll roll the cookies in this for that classic sugar crust.
• 1 tablespoon ground cinnamon: The star of the show. Use fresh, high-quality cinnamon for the best flavor.

Step-by-Step Instructions

Ready to bake? Follow these simple steps to whip up a batch of keto snickerdoodles that will have your taste buds dancing.

1. Preheat Your Oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, cream of tartar, baking soda, and salt. Set aside.

3. Cream the Butter and Sweetener

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and erythritol until light and fluffy. This should take about 2–3 minutes. Don’t skip this step—it helps the cookies stay soft and airy.

4. Add the Wet Ingredients

Beat in the egg and vanilla extract until fully combined. The mixture may look a bit curdled, but that’s okay.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but easy to handle.

6. Make the Cinnamon “Sugar”

In a small bowl, mix the erythritol and cinnamon for the coating. Set it aside.

7. Roll and Coat the Dough

Scoop out about 1 tablespoon of dough at a time and roll it into a ball. Then, roll the ball in the cinnamon “sugar” mixture until it’s fully coated. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

8. Flatten the Cookies

Using the bottom of a glass or your hand, gently press each dough ball to flatten it slightly. This helps the cookies bake evenly.

9. Bake to Perfection

Bake the cookies for 10–12 minutes, or until the edges are set and slightly golden. The centers may look a little soft, but they’ll firm up as the cookies cool.

10. Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial—they’re fragile when hot but firm up as they cool.

Pro Tips for the Perfect Keto Snickerdoodles

• Use room temperature ingredients: Cold butter or eggs can make the dough harder to mix and lead to uneven cookies.
• Don’t overbake: These cookies are meant to be soft and chewy. If you bake them until they’re fully firm, they may turn out dry.
• Customize the sweetness: Feel free to adjust the amount of sweetener in the dough or coating to match your taste.
• Store them properly: Keep your cookies in an airtight container at room temperature for up to a week or freeze them for longer storage. They defrost beautifully.

Nutrition Facts (Per Cookie)

Here’s the breakdown so you know exactly what you’re biting into:

• Calories: 90
• Fat: 8g
• Protein: 2g
• Net Carbs: 2g

Why These Cookies Are a Must-Try

Keto desserts can sometimes feel like a compromise, but these snickerdoodles are anything but. They’re soft, perfectly spiced, and just sweet enough to satisfy your cravings without kicking you out of ketosis. Whether you’re making them for yourself or sharing with friends and family, they’re sure to be a hit.

A Fun Twist: Add a Cream Cheese Filling

If you’re feeling fancy, turn these cookies into something extra special by adding a cream cheese filling. Here’s how:

• Mix 4 oz softened cream cheese, 2 tablespoons powdered erythritol, and 1/2 teaspoon vanilla extract until smooth.
• Scoop a small amount of the filling onto half the cookie dough balls.
• Top each with another flattened dough ball and pinch the edges to seal.
• Roll in the cinnamon “sugar” and bake as usual.

Perfect for Any Occasion

These Keto Snickerdoodles are great for holiday baking, weekday snacks, or even as a gift for your keto-loving friends. With their soft, chewy texture and classic cinnamon flavor, they’re guaranteed to impress.

So grab your mixing bowl, preheat that oven, and get ready to enjoy some keto magic in cookie form. Trust me, you won’t miss the sugar one bit!

Print