These 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.
To make a larger batch of this Keto Snickerdoodle Cookies recipe adjust the serving amounts above.
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
How To Store Keto Snickerdoodles
Leftover Low Carb Snickerdoodle Cookies can be stored in an airtight container in the pantry for up to 1 week.
Try our other Keto Cookie Recipes:
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 🙂