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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/keto-snickerdoodle-cookies-recipe/