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Close up shot of cinnamon cookies on a cooling rack.
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5 from 1 vote

Keto snickerdoodle cookies

Perfectly soft with a crunchy outside, this keto snickerdoodle cookies recipe makes a gluten-free and sugar-free dessert or snack with a profound cinnamon flavor.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Gluten-free cookies, Keto cookies
Servings: 12 cookies
Calories: 148kcal


  • 1 stick 113g butter at room temperature
  • 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

For coating

  • 1 tablespoon granulated 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.




Serving: 1cookie | Calories: 148kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Fiber: 2g | Sugar: 1g | Vitamin A: 259IU | Calcium: 62mg | Iron: 1mg