Keto Snickerdoodle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/keto-snickerdoodle-cookies-recipe/
