Our Keto Snickerdoodle Cookies have all the classic flavors along with crisp edges and a soft, chewy center.
We based this recipe on our Homemade Walnut Butter, it’s a super easy, one ingredient recipe and you can check it out here.
If you don’t want to make your own then this Walnut Butter is the next best thing.
We made 30 regular sized cookies from this recipe and the nutritional information reflects one cookie.
Ingredients for Making Keto Snickerdoodle Cookies:
- 3/4 cup of Almond Meal
- 1 tablespoon of Cream of Tartar
- 2 teaspoons of Baking Powder
- 2 tablespoons of Cinnamon, ground
- 1/2 cup of Natvia (Pink Box)
- 14 ounces of Walnut Butter
- 3 Eggs
- 1 tablespoon of Natvia Icing Mix, for coating
- 2 teaspoons Cinnamon, ground, for coating
How To Make Snickerdoodle Cookies
- Preheat fan forced oven to 180C/350F.
- In a bowl add the almond meal, cream of tartar, baking powder, cinnamon and natvia and stir until combined.
- Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.
- In a separate bowl mix together the Natvia icing mix and 2 teaspoons of cinnamon.
- Take tablespoon sized scoops of the cookie dough and roll into balls. We used these disposable gloves to handle the sticky dough and it make clean up a breeze.
- Flatten the balls to your desired cookie thickness, we made ours 1/4in/7mm thick. Press the flattened dough into the cinnamon and icing mixture and coat all sides.
- Place the coated cookies onto a lined cookie pan. The cookies do not spread and can be placed close together.
- Bake for 10-12 minutes. Cookies are done when the edges feel firm and are starting to brown. They will harden up as they cool.
- We love our cookies still warm, but they’ll keep for at least 1 week in an airtight container. Enjoy.
Keto Snickerdoodle Cookies Recipe - Gluten-Free and Sugar-Free Snack
Our Low Carb Snickerdoodle Cookies have all the classic flavors along with crisp edges and a soft, chewy center.
Print Pin RatePrep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 30 cookies
Calories: 128kcal
Ingredients
- 3/4 cup almond meal
- 1 tablespoon cream of tartar
- 2 teaspoons Baking Powder
- 2 tablespoons cinnamon ground
- 1/2 cup natvia
- 14 ounces Walnut Butter
- 3 eggs
- 1 tablespoon natvia icing mix for rolling
- 2 teaspoons cinnamon for rolling
Instructions
- Preheat fan forced oven to 180C/350F.
- In a bowl add the almond meal, cream of tartar, baking powder, cinnamon and natvia and stir until combined.
- Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.
- In a separate bowl mix together the navia icing mix and 2 teaspoons of cinnamon.
- Take tablespoon sized scoops of the cookie dough and roll into balls. We used disposable gloves to handle the sticky dough and it make clean up a breeze.
- Flatten the balls to your desired cookie thickness, we made ours 1/4in/7mm thick. Press the flattened dough into the cinnamon and icing mixture and coat all sides.
- Place the coated cookies onto a lined cookie pan. The cookies do not spread and can be placed close together.
- Bake for 10-12 minutes. Cookies are done when the edges feel firm and are starting to brown. They will harden up as they cool.
- We love our cookies still warm, but they'll keep for at least 1 week in an airtight container. Enjoy.
Notes
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1% | Calcium: 4% | Iron: 6%
Try our other Keto Cookie Recipes:
To make a larger batch of this Keto Snickerdoodle Cookies recipe adjust the serving amounts in our easy to use recipe card above.
