Keto Snickerdoodle Cookies Recipe

Introduction

These Keto Snickerdoodle Cookies are a delicious low-carb twist on the classic favorite. Soft, buttery, and coated in cinnamon sugar, they satisfy your sweet tooth without the guilt. Perfect for anyone following a keto lifestyle or just looking for a tasty treat.

Ingredients

• 1 1/3 cup almond flour (superfine, blanched)
• 1/4 cup coconut flour
• 1/3 cup sweetener
• 1 large egg
• 1/4 cup butter (softened)
• 1/4 cup cream cheese (room temperature)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp cream of tartar
• 2 tsp vanilla extract
• 2 tbsp sweetener (for coating)
• 2 tsp cinnamon (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper or a silicone baking mat. Set aside.
2. Step 2: In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar. Set aside.
3. Step 3: In a large mixing bowl using an electric mixer, beat the butter, sweetener, and cream cheese for 1–2 minutes until smooth and well combined.
4. Step 4: Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
5. Step 5: Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
6. Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their shape.
7. Step 7: In a small bowl, mix together the sweetener and cinnamon for the coating.
8. Step 8: Remove the dough from the fridge and roll it into balls, using about 2 tablespoons of dough per cookie (approximately 1 oz each).
9. Step 9: Roll each dough ball generously in the cinnamon-sweetener mixture until fully coated.
10. Step 10: Place the coated dough balls onto the baking tray and gently flatten each one with the back of a measuring cup, since keto cookies do not spread much while baking.
11. Step 11: Bake the cookies for 8–10 minutes, until they are set and just lightly golden around the edges. Allow the cookies to cool on the tray for about 10 minutes before serving. They will firm up as they cool.

Tips & Variations

• Use superfine almond flour for a lighter texture and to avoid graininess in the cookies.
• Chilling the dough is crucial for maintaining the shape during baking; don’t skip this step.
• For a dairy-free option, substitute butter and cream cheese with coconut oil and a dairy-free cream cheese alternative.
• If you prefer a stronger cinnamon flavor, increase the cinnamon in the coating to 3 teaspoons.
• Add a pinch of nutmeg or cloves to the dry ingredients for a warm, spiced variation.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm them briefly in a microwave or oven to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and coconut flour?

These cookies are specifically designed for keto diets using low-carb flours. Using regular flour will change the texture and carb content and is not recommended if you want to keep them keto-friendly.

Why do keto cookies need to be chilled before baking?

Chilling the dough firms it up, which helps the cookies hold their shape since keto dough often lacks gluten and spreads less during baking. It also improves texture and flavor.

Keto Snickerdoodle Cookies Recipe

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4.5 from 95 reviews

These Keto Snickerdoodle Cookies offer a low-carb twist on the classic cinnamon-sugar treat. Made with almond and coconut flours and sweetened with a keto-friendly sweetener, these soft and chewy cookies have a delightful cinnamon coating and a hint of vanilla. Perfect for those following a ketogenic or low-carb lifestyle, these cookies are easy to make, crisp on the edges, and tender inside.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Dry Ingredients

• 1 1/3 cups almond flour (superfine, blanched)
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp cream of tartar

Wet Ingredients

• 1 large egg
• 1/4 cup butter (softened)
• 1/4 cup cream cheese (room temperature)
• 2 tsp vanilla extract

Sweeteners & Topping

• 1/3 cup sweetener (for dough)
• 2 tbsp sweetener (for coating)
• 2 tsp cinnamon (for coating)

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper or a silicone baking mat and set it aside for later use.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar to ensure even distribution of all ingredients.
3. Cream Butter, Sweetener, and Cream Cheese: Using an electric mixer in a large mixing bowl, beat the softened butter, 1/3 cup sweetener, and cream cheese for 1–2 minutes until the mixture is smooth and well combined.
4. Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, scraping down the sides of the bowl as needed to fully incorporate all ingredients.
5. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the cookie texture tender.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. This step helps the cookies hold their shape while baking.
7. Prepare Cinnamon-Sweetener Coating: In a small bowl, combine the 2 tablespoons of sweetener with 2 teaspoons cinnamon and mix well.
8. Form and Coat the Cookies: Remove the chilled dough and roll it into balls using about 2 tablespoons of dough (around 1 ounce) for each cookie. Roll each ball generously in the cinnamon-sweetener mixture to coat fully.
9. Arrange on Baking Tray and Flatten: Place the coated dough balls onto the prepared baking tray. Gently flatten each ball with the back of a measuring cup, as keto cookies tend not to spread much while baking.
10. Bake: Bake the cookies for 8–10 minutes until they are set and lightly golden around the edges.
11. Cool: Allow the cookies to cool on the baking tray for about 10 minutes. They will firm up as they cool, making them perfect to serve.

Notes

• Make sure to use superfine blanched almond flour for the best texture.
• Refrigerating the dough is important to prevent the cookies from spreading too much.
• You can substitute butter with coconut oil for a dairy-free version, but it may alter the texture slightly.
• Sweetener amounts can be adjusted based on your preferred level of sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: keto snickerdoodle cookies, low carb cookies, keto dessert, almond flour cookies, cinnamon sugar cookies, sugar free cookies