Keto Snickerdoodles

Is there anything better than the smell of snickerdoodles baking in your kitchen? These keto snickerdoodles are the ultimate treat for anyone craving that classic soft and chewy snickerdoodle cookie with just the right amount of sweet cinnamon flavor—without all the carbs and sugar.

These cookies are perfect for any time of year, but they truly shine during the winter and holiday seasons when warm, cozy flavors like cinnamon and butter reign supreme. And the best part? They’re super easy to make, require just a handful of ingredients, and can even be made dairy-free if needed!

I’m so excited to share this keto snickerdoodles recipe with you because not only are these cookies low-carb, sugar-free, and gluten-free, but they also taste just like the snickerdoodles you grew up loving. Trust me, once you try these, they’ll become your go-to cookie recipe!

Why These Keto Snickerdoodles Are The Best:

Let’s talk about why these keto snickerdoodles cookies are so amazing:

• Soft and Chewy Texture: The perfect balance of buttery softness with just a bit of chew.
• Cinnamon-Sugar Perfection: Coated in a sugar-free cinnamon blend that adds just the right amount of sweetness and spice.
• Keto-Friendly: Only 1 net carb per cookie, making them a guilt-free treat for low-carb lifestyles.
• Versatile: Can be made dairy-free by using vegan butter.
• Quick and Easy: No chilling required—just mix, coat, and bake!

Now, let’s break down the ingredients and why they’re essential for creating these soft snickerdoodles.

The Ingredients

1. Blanched Almond Flour

Almond flour is the foundation of most keto baked goods, and it’s the star here too. Blanched almond flour (made from skinless almonds) creates a fine texture that mimics traditional all-purpose flour. It gives these cookies their soft and tender crumb while keeping the carb count low. For best results, use a finely ground almond flour rather than almond meal, as the latter can make the cookies dense and grainy.

2. Coconut Flour

Coconut flour helps balance the texture of the almond flour. It’s incredibly absorbent, so just a small amount goes a long way. It helps the dough hold its shape while baking and gives the cookies a slightly chewy texture.

The combination of almond flour and coconut flour creates the perfect keto-friendly flour mix for these easy snickerdoodles.

3. Powdered Sugar-Free Sweetener

For the dough, I use a powdered keto-friendly sweetener, such as erythritol or a monk fruit-erythritol blend. The powdered form ensures that the sweetener dissolves seamlessly into the dough, creating a smooth texture without any grittiness.

This sweetener adds just the right amount of sweetness to the cookies without spiking blood sugar levels, making them perfect for keto and low-carb diets.

4. Baking Soda

Baking soda acts as the leavening agent, giving these cookies a slight rise and helping create that soft, pillowy texture.

5. Salt

A small pinch of salt is essential in baked goods to enhance the sweetness and balance the flavors. It’s a tiny but mighty ingredient that ensures these cookies taste just right.

6. Unsalted Butter

Butter is key to creating the rich, buttery flavor that makes snickerdoodles so irresistible. It also adds moisture and helps bind the ingredients together.

If you’re dairy-free, no worries—you can easily swap the butter for a plant-based or dairy-free butter alternative.

7. Egg

The egg is the main binding agent in these cookies, holding everything together and contributing to their soft, chewy texture.

8. Vanilla Extract

Vanilla extract enhances the sweetness and adds depth to the flavor of the cookies. It pairs beautifully with the cinnamon coating, creating that classic snickerdoodle taste.

For the Coating: Cinnamon and Granulated Sugar-Free Sweetener

The signature snickerdoodle coating is a mix of cinnamon and sugar—except here, we’re using a keto-friendly sweetener in place of regular sugar.

The granulated texture of the sweetener adds a bit of crunch to the outer layer, while the cinnamon provides warmth and spice. Together, they create that perfect cinnamon-sugar coating we all love in snickerdoodles.

How to Make Keto Snickerdoodles

These soft snickerdoodles come together in just a few simple steps. No chilling, no fuss—just mix, coat, and bake!

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.

Step 3: Add the Wet Ingredients

Add the softened butter, egg, and vanilla extract to the dry ingredients. Stir until a dough forms. The dough should be soft and slightly sticky but firm enough to roll into balls.

Step 4: Prepare the Cinnamon-Sugar Coating

In a small bowl, mix together the granulated sweetener and cinnamon. This will be the delicious coating for your cookies.

Step 5: Form and Coat the Cookies

Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture until it’s fully coated. Place the coated balls on the prepared baking sheet, leaving about 2 inches of space between each one.

Using your fingers or the back of a spoon, gently flatten each ball slightly. This will help the cookies spread evenly while baking.

Step 6: Bake

Bake the cookies for 7-8 minutes, or until the edges are set and the centers look slightly underdone. Snickerdoodles are meant to be soft and chewy, so be careful not to overbake them!

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy!

Why These Cookies Are a Keto Game-Changer:

These keto snickerdoodles cookies deliver all the flavor and texture of traditional snickerdoodles but without the carbs, sugar, or guilt. Here’s what makes them special:

• Low Carb: With only 1 net carb per cookie, they’re perfect for satisfying your sweet tooth without derailing your keto lifestyle.
• Sugar-Free: Sweetened with keto-friendly alternatives, these cookies are safe for anyone avoiding sugar.
• Gluten-Free: Made with almond and coconut flour, they’re naturally gluten-free.
• Dairy-Free Option: Simply swap the butter for a dairy-free alternative to make these cookies completely dairy-free.

Tips for Perfect Keto Snickerdoodles

1. Don’t Overbake: These cookies are meant to be soft and chewy, so take them out of the oven when the edges are set but the centers still look slightly soft. They’ll firm up as they cool.
2. Use Room Temperature Butter and Egg: This ensures the dough comes together smoothly and bakes evenly.
3. Chill the Dough if Necessary: If your dough is too sticky to roll into balls, pop it in the fridge for 10-15 minutes to firm up.
4. Store Properly: Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Serving Suggestions

These cookies are perfect on their own, but if you’re feeling extra indulgent, try pairing them with:

• A cup of hot coffee or tea.
• A scoop of keto-friendly vanilla ice cream.
• A drizzle of sugar-free caramel or chocolate sauce.

Ready to try the recipe?

These keto snickerdoodles are everything you want in a cookie—soft, chewy, buttery, and bursting with sweet cinnamon flavor. Whether you’re following a low-carb lifestyle or just looking for a healthier dessert option, these cookies are guaranteed to become a favorite in your home.

If you give this recipe a try, I’d love to hear what you think! Please leave a comment, rate the recipe, and share a photo on Instagram—don’t forget to tag me so I can see your creations.

XO,
Sarah