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The Best Keto Snickerdoodles You’ll Ever Make

Soft, chewy Keto Snickerdoodles coated in a cinnamon sugar mix, perfect for the keto diet! Easy to make with only 2g net carbs per cookie, these cookies are great for a quick snack or holiday baking.

Ingredients

Scale

Cookies:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup erythritol or keto-friendly sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Sugar Coating:

  • 1/4 cup erythritol or keto-friendly sweetener
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together almond flour, coconut flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large bowl, beat softened butter and sweetener until light and fluffy (about 2–3 minutes).
  • Add the egg and vanilla extract, mixing until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
  • In a small bowl, mix erythritol and cinnamon for the coating.
  • Scoop 1 tablespoon of dough, roll into a ball, and coat in the cinnamon sugar mixture. Place balls on the baking sheet about 2 inches apart.
  • Gently flatten each ball with the bottom of a glass or your hand.
  • Bake for 10–12 minutes until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Cookies are fragile when hot but will firm up as they cool.
  • Store in an airtight container at room temperature for up to a week or freeze for longer storage.
  • For a tangier flavor, do not substitute the cream of tartar.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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