Our Keto Snickerdoodle Cookies have all the classic flavors along with crisp edges and a soft, chewy center.
We made 16 Keto Snickerdoodle Cookies from this recipe. 1 serving is 1 cookie and has 2g net carbs.
Leftover Low Carb Snickerdoodle Cookies can be stored in an airtight container in the pantry for up to 1 week.
Keto Snickerdoodle Cookies Ingredients
- 4 ounces of Unsalted Butter, softened
- 1 large Egg
- 1 teaspoon of Vanilla Essence
- 2 cups of Almond Flour
- ⅓ cup of Erythritol
- 1 tablespoon of Cinnamon, ground
- 1 teaspoon of Baking Powder
- 1 teaspoon of Cream of Tartar
- Pinch of Salt
- ¼ cup of Erythritol, for coating
- 2 teaspoon of Cinnamon, for coating
How to Make Keto Snickerdoodle Cookies
- Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add the butter, egg, and vanilla. Beat with your hand mixer until fluffy – about 4-6 minutes.
- Add the remaining ingredients, except for the coating, and gently fold together until just combined.
- In a small bowl, mix together the erythritol and cinnamon for the coating.
- Use a cookie scoop to portion the mixture, roll each portion into a ball, then roll the ball into the coating. Place onto the cookie sheet and press down lightly. Repeat for the remaining cookies.
- Chill for 1o minutes.
- Bake for 10-14 minutes until the cookies are firm around the edges. Leave to cool on the cookie sheet.
- Once cooled, enjoy!
Keto Snickerdoodles Cookie Recipe
This Keto Snickerdoodles Cookies have all the classic flavors along with crisp edges and a soft, chewy center.
Print Pin Email Servings: 16 cookies
Calories: 138kcal
Ingredients
- 4 ounces Unsalted Butter softened
- 1 large Egg
- 1 teaspoon Vanilla Essence
- 2 cups Almond Flour
- ⅓ cup Erythritol
- 1 tablespoon Cinnamon ground
- 1 teaspoon Baking Powder
- 1 teaspoon Cream of Tartar
- Pinch Salt
- ¼ cup Erythritol for coating
- 2 teaspoon Cinnamon for coating
Instructions
- Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add the butter, egg and vanilla. Beat with your hand mixer until fluffy - about 4-6 minutes.
- Add the remaining ingredients, except for the coating, and gently fold together until just combined.
- In a small bowl, mix together the erythritol and cinnamon for the coating.
- Use a cookie scoop to portion the mixture, roll each portion into a ball, then roll the ball into the coating. Place onto the cookie sheet and press down lightly. Repeat for the remaining cookies.
- Chill for 1o minutes.
- Bake for 10-14 minutes until the cookies are firm around the edges. Leave to cool on the cookie sheet.
- Once cooled, enjoy!
Video
Keto Snickerdoodle Recipe - Easy To Make Low Carb Cookies "Yum" (Gluten Free)
Notes
Nutrition
Serving: 45g | Calories: 138kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 6mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 196IU | Calcium: 51mg | Iron: 1mg
Try our other Keto Cookie Recipes:
To make a larger batch of this Keto Snickerdoodle Cookies recipe adjust the serving amounts above.
Thank you for sharing. I’m going to make some of these!!
New to keto… these were pretty rubbery. I was looking for something more crispy. Do you think they would be more crispy if I substituted coconut flour or lupine flour?
Hi Irma,
It sounds like they may be a little underbaked. A few more minutes in the oven would give you the crispy cookies that you are looking for without having to develop a whole new recipe 🙂