These soft rounds use a base of almond and coconut flour to recreate the texture of a traditional spiced cookie without the use of grains. Coated in a mixture of cinnamon and erythritol, they have a buttery flavor and a tender interior as a sugar-free dessert for coffee breaks or snacks.

About This Recipe

To make the dough, softened butter is creamed with powdered sweetener before incorporating the egg and dry ingredients. The addition of cream of tartar helps provide the signature tang and create a chewy consistency as the cookies bake. Chilling the dough for at least twenty minutes is an important step to prevent the cookies from spreading too thin on the baking sheet, ensuring they maintain a thick and soft center.

The flavor relies on the warmth of the ground cinnamon coating, which balances the richness of the almond flour and butter base. Using a combination of almond and coconut flour provides a sturdy structure that mimics wheat flour while remaining low in carbs. Since the sweetener is used both in the dough and the exterior coating, each bite gives a consistent sweetness that complements the spiced aromatic profile of the cookie.

These cookies work well for a light dessert or refresher and can be stored in an airtight container for several days. It’s easy to customize the recipe by adding a pinch of nutmeg to the dough or by using pumpkin spice for the coating during the autumn months. They are best served after cooling on a wire rack, which allows the exterior to firm up slightly while the inside remains soft and tender.

Why You’ll Love This Recipe

Classic snickerdoodle flavor without the sugar
Soft, chewy, and cinnamon-coated
Gluten-free, grain-free, and keto-friendly
Simple ingredients, easy to make
Great for holidays, snacks, or coffee breaks

What You’ll Need for This Keto Snickerdoodle Cookies

For the dough:
2 cups almond flour
2 tbsp coconut flour
1 tsp baking powder
1 tsp cream of tartar
1/2 cup unsalted butter, softened
3/4 cup powdered erythritol (or monk fruit)
1 large egg
1 tsp vanilla extract
Pinch of salt
For the coating:
3 tbsp granular erythritol
2 tsp ground cinnamon

Step-by-Step Preparation

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, cream of tartar, and salt.
In another bowl, cream butter and powdered erythritol until fluffy. Beat in egg and vanilla.
Gradually add dry ingredients to wet and mix into a soft dough. Chill for 20–30 minutes.
Mix granular erythritol and cinnamon in a small bowl.
Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon mixture.
Place on baking sheet, flatten slightly, and bake 10–12 minutes until golden at the edges.
Cool on the sheet for 5 minutes, then transfer to a rack.

FAQ

Do these taste like real snickerdoodles?
Yes—the cream of tartar and cinnamon coating give them the classic flavor you know and love.
Can I freeze the dough?
Absolutely. Shape into balls, freeze, and bake straight from frozen with 1–2 extra minutes.
What if I don’t have cream of tartar?
You can still make them, but the flavor and texture won’t be quite as authentic.
Are they crispy or chewy?
They’re soft and chewy inside, with a light crispness on the outside.

Variations & Substitutions

Add a pinch of nutmeg for extra warmth
Swap butter for coconut oil for a dairy-free option
Roll in pumpkin spice instead of cinnamon for a fall twist
Add a cream cheese frosting filling for cookie sandwiches

Serving Suggestions

Enjoy warm with coffee or tea
Pack in lunchboxes for a keto-friendly treat
Serve at holiday parties or cookie exchanges
Crumble over keto ice cream for a dessert topping

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