Keto Snickerdoodle Cookies Recipe

Introduction

These Keto Snickerdoodle Cookies deliver the classic cinnamon-sugar flavor you love without the carbs. Soft, chewy, and sugar-free, they’re perfect for anyone following a low-carb or keto lifestyle.

Ingredients

• 2 ¼ cups almond flour
• ¾ cup powdered sweetener (sugar substitute)
• ¼ teaspoon salt
• 1 teaspoon cream of tartar (optional)
• 2 large egg whites
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For Rolling:

• ¼ cup ground cinnamon
• ¼ cup granular sweetener

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together almond flour, powdered sweetener, salt, and cream of tartar until well combined.
2. Step 2: Add egg whites, melted butter, and vanilla extract to the dry ingredients. Mix with a rubber spatula until the dough is fully combined and smooth.
3. Step 3: In a small bowl, combine the ground cinnamon and granular sweetener to prepare the rolling mixture.
4. Step 4: Use a cookie scoop or spoon to portion the dough, then roll each portion into a smooth ball.
5. Step 5: Roll each dough ball in the cinnamon-sweetener mixture until evenly coated, then place them on a parchment-lined baking sheet.
6. Step 6: Flatten the coated dough balls gently to about ½ inch thickness using a flat utensil.
7. Step 7: Bake in the preheated oven for 12–15 minutes, or until the edges are set and the cookies are lightly golden.
8. Step 8: Allow the cookies to cool completely on the baking sheet before serving or storing to prevent them from breaking apart.

Tips & Variations

• For softer cookies, bake on the shorter end of the time range and store in an airtight container to maintain moisture.
• Substitute butter with coconut oil for a dairy-free option.
• Add a pinch of nutmeg for a warm spice variation alongside the cinnamon.
• If cream of tartar is unavailable, you can omit it; it helps maintain the classic snickerdoodle tangy flavor and texture.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Reheat briefly in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour provides the best texture and flavor for these keto cookies. Using other flours may alter the consistency and may not be low-carb.

Do these cookies taste like traditional snickerdoodles?

Yes, they capture the classic cinnamon-sugar flavor with a soft, chewy texture while being sugar-free and low-carb, making them a great alternative for keto and diabetic-friendly diets.

Keto Snickerdoodle Cookies Recipe

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★★★★★

4.9 from 89 reviews

These Keto Snickerdoodle Cookies are a low-carb, diabetic-friendly treat that captures the classic cinnamon-sugar flavor of traditional snickerdoodles without the sugar spike. Made with almond flour and sugar substitutes, these cookies are soft, chewy, and perfect for anyone following a ketogenic or low-carb lifestyle looking for a guilt-free dessert option.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups almond flour
• ¾ cup powdered sweetener sugar substitute
• ¼ teaspoon salt
• 1 teaspoon cream of tartar (optional)

Wet Ingredients

• 2 large egg whites
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For Rolling

• ¼ cup ground cinnamon
• ¼ cup granular sweetener

Instructions

1. Preheat and mix dry ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the almond flour, powdered sweetener, salt, and cream of tartar until fully combined to ensure even distribution of the dry components.
2. Add wet ingredients: Add the egg whites, melted butter, and vanilla extract to the dry mixture. Use a rubber spatula to fold and mix everything together until you get a smooth dough.
3. Prepare the cinnamon coating: In a small separate bowl, combine the ground cinnamon and granular sweetener to make the rolling mixture that will give the cookies their signature snickerdoodle coating.
4. Shape the cookies: Using a cookie scoop or spoon, portion the dough into equal-sized balls. Roll each ball in the cinnamon-sweetener mixture until fully coated, then arrange them on a parchment-lined baking sheet.
5. Flatten and bake: Gently flatten each coated dough ball to about ½ inch thick using a flat utensil or the bottom of a glass. Bake in the preheated oven for 12 to 15 minutes, or until the edges look set and the cookies have a slight golden hue.
6. Cool completely: Let the cookies cool fully on the baking sheet before removing or storing. This cooling step helps the cookies firm up and prevents them from breaking apart.

Notes

• Cooling the cookies fully on the baking sheet is crucial to prevent them from breaking apart when handled.
• Cream of tartar is optional but helps the cookies maintain their traditional snickerdoodle texture and slight tang.
• Use parchment paper on your baking sheet to avoid sticking and ensure easy cleanup.
• These cookies are best stored in an airtight container at room temperature or refrigerated to maintain freshness.

Keywords: Keto Snickerdoodle Cookies, Low Carb Cookies, Sugar Free Snickerdoodles, Diabetic Friendly Dessert, Almond Flour Cookies