Perfectly soft with a crunchy outside, this keto snickerdoodles cookie recipe makes a gluten-free and sugar-free dessert or snack with a profound cinnamon flavor.
Ingredients and substitutions
Almond flour - I prefer to use almond flour instead of blending it with coconut flour. Almond flour will make cookies with a soft inside but crispy outside.
Butter - Use unsalted butter at room temperature. If it's cold, it will be hard to beat with the sweetener and it won't come together that easily when you add the egg and will look curdled.
Sweetener - I use a blend of erythritol and stevia from Sukrin in this keto cookie recipe. You can also make it with pure erythritol from Swerve, allulose, or xylitol (xylitol is deadly for pets, so make sure that your furry friends don't have access to it!).
Egg - We'll need one large egg at room temperature.
Cinnamon, salt, and vanilla extract - You can't go without these three when making low carb snickerdoodles!
Baking powder and xanthan gum - Use gluten-free baking powder if you need and don't avoid xanthan gum. Xanthan gum will help prevent our cookies spreading too much in the oven and will make them less crumbly.
Step by step direction
Preheat the oven to 350F (175C) and prepare a baking sheet by lining it with parchment paper.
In a medium mixing bowl, combine the almond flour, baking soda, xanthan gum, cinnamon, and salt.
In another mixing bowl, add the butter and sweetener and beat using a hand mixer on medium-high for 5 minutes or until pale yellow and fluffy.
Add the vanilla extract and egg and beat until they come together. If all your ingredients were at room temperature but the mixture looks curdled, keep beating for a minute or so; it will come together. Then, add the dry mixture and beat until no dry ingredients are left.
Combine the coating ingredients in a small mixing bowl. Then, scoop the cookie dough and roll into 12-14 even balls (don't make less than 12 cookies as they will spread too much in the oven and become almost too big and fragile after baking). Roll in the coating mixture and place on the prepared baking sheet, leaving space to spread in between. Refrigerate for 10 minutes.
Bake for 13-15 minutes or until spread and small cracks appear on the top. The cookies will be very soft right from the oven, so don't touch them. Let them cool for 10 minutes on a baking sheet. They will harden while cooling. Then, transfer them onto a cooling rack using a spatula to cool down completely. Serve!
Carbs in keto snickerdoodles
You will make a batch of 12-14 cookies (depending on the size you want them to be) from this snickerdoodle cookie recipe. Each cookie will have around 1g net carbs, which makes it a perfect snack or dessert to enjoy on a low carb keto diet!
Yes, you can replace it with hazelnut flour with a 1:1 ratio.
It depends on the recipe you use. This recipe uses only almond flour and doesn't require any flattening; the cookies will spread while baking in the oven. Recipes that use a blend of almond and coconut flours usually require flattening.
Let the cookies cool down completely before storing them in an air-tight container at room temperature or in the fridge.
More low carb recipes
If you're as in love with cookies as I am, you should try these keto cookie recipes as well!
Keto snickerdoodle cookies
- 1 stick 113g butter at room temperature
- ⅓ cup 75g granulated sweetener I use Sukrin
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 ½ cup 150g almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon sweetener
- 1 tablespoon cinnamon
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the almond flour, baking soda, xanthan gum, cinnamon, and salt. Set aside.
- In another mixing bowl, add the butter and sweetener and beat using a hand mixer on medium-high for 5 minutes or until pale yellow and fluffy.
- Add the vanilla extract and egg and beat until they come together. Then, add the dry mixture and beat until no dry ingredients are left.
- Combine the coating ingredients in a small mixing bowl. Then, scoop the cookie dough and roll it into 12-14 even balls, which you roll in coating mixture and place on the prepared baking sheet, leaving space to spread in between. Refrigerate for 10 minutes.
- Bake for 13-15 minutes or until spread and small cracks appear on the top. Leave to cool down on the baking sheet for 10 minutes. Then, transfer onto a cooling rack using a spatula to cool down completely and serve.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com