Soft, buttery, and coated in cinnamon sweetness — these Keto Snickerdoodle Cookies bring back that classic homemade comfort without the carbs. Golden on the outside, tender on the inside, and perfectly spiced, they’re everything you love about the original in a keto-friendly way.
About This Recipe
There’s something incredibly nostalgic about biting into a warm, soft snickerdoodle cookie. The crackly cinnamon-sugar coating, the tender interior, and the comforting aroma instantly bring back memories of home-baked treats. But if you’re following a keto or low-carb lifestyle, traditional snickerdoodles are packed with flour and sugar, making them less than ideal for your goals. That’s why these Keto Snickerdoodle Cookies are such a game-changer. They deliver all the flavor and texture you remember but in a sugar-free, gluten-free, and keto-friendly version.
The base of these cookies uses almond flour, which provides a soft yet slightly chewy texture that mimics traditional cookies without the carbs. To achieve the perfect lift and lightness, a small amount of coconut flour and baking powder are added. The key to the signature snickerdoodle tang is cream of tartar, an essential ingredient that helps give the cookies their classic flavor and chewy bite.
Instead of sugar, these cookies rely on a keto-friendly sweetener such as erythritol or monk fruit. Not only does this keep them sugar-free, but it also provides that crunchy coating when combined with cinnamon for rolling the dough. The result is a perfectly balanced cookie that’s lightly crisp on the outside while staying soft and tender inside.
These cookies are also incredibly versatile. You can enjoy them fresh out of the oven for a warm, comforting treat or store them for later snacking. They pair beautifully with coffee, tea, or even a glass of almond milk. For a fun twist, you can sandwich keto cream cheese frosting between two cookies to make a snickerdoodle “whoopie pie.”
From a nutritional standpoint, these cookies fit seamlessly into your keto lifestyle. Each serving is low in carbs, high in flavor, and completely free of refined sugar and grains. They’re naturally gluten-free, making them a great option for families with dietary restrictions.
Whether you’re baking for yourself, bringing a dessert to a holiday gathering, or simply craving something sweet without the sugar crash, these Keto Snickerdoodle Cookies are sure to become a favorite. They’re proof that you don’t have to give up your favorite nostalgic desserts to enjoy the benefits of a keto lifestyle. Cozy, flavorful, and so satisfying, they’re a treat you’ll want on repeat.
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
Ingredients
- 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
Instructions
- Preheat oven to 175°C (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.
Nutrition (per serving)
- Calories: ~110
- Fat: 9 g
- Protein: 3 g
- Net Carbs: 2 g
- Fiber: 2 g
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
Keto Snickerdoodle Cookies
Ingredients
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
Instructions
- Preheat oven to 175°C (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.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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