Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener makes these keto snickerdoodle cookies simply perfect with a cup of coffee!
Cookies are my absolute favorite sweet treat. Mostly because I like their portability, built in portion control (unless you eat all of them… not that I’d know from experience ?,) and the fact that you can eat multiple keto cookies of different kinds without committing to one large dessert.
As a person who likes to try a bite of everything, low carb cookies are my dessert go-to.
Last year I put together a collection of 30 of my favorite low carb cookie recipes, and now I’m adding a few more to the blog for you to try – starting with these low carb snickerdoodles!
Like all of my favorite low carb cookie recipes, these are pretty easy to make! A bonus because when I start thinking I could go for a cookie, I like to be eating said keto cookie within 30 minutes or less. ???
To make these keto snickerdoodle cookies, all you need to do is mix up your ingredients, roll the cookies into balls and dip in the cinnamon and sweetener mixture, then flatten slightly and bake for 15 minutes. Mission accomplished! ?
Toasty, cinnamon-y, cookie perfection. Believe it.
I tried freezing these low carb snickerdoodles to see how they would hold up and they were just as good if not better than before I’d frozen them. They keep perfectly at room temperature in a sealed container for up to four days (that’s how long ours lasted.)
The inside texture of the cookies got a little chewier every day, while the outside stayed toasty and crisp – it was awesome!
I implore you to make these keto snickerdoodle cookies ASAP, and then report back as to what you thought of them! I have a feeling that once you try them, you’ll be making them over and over again like I have!
Low Carb Snickerdoodles – Keto & Gluten Free
- Total Time: 25 minutes
- Yield: 16 cookies 1x
Description
Crispy on the outside, tender and slightly chewy on the inside, these low carb snickerdoodles are everything you love about a great keto cookie! The toasty coating of cinnamon & sweetener make these low carb snickerdoodles simply perfect with a cup of coffee!
Ingredients
For the cookies:
- 2 cups superfine almond flour*
- 1/2 cup salted butter, softened
- pinch of kosher salt
- 3/4 cup erythritol granulated sweetener*
- 1/2 tsp baking soda
For the coating:
- 2 Tbsp erythritol granulated sweetener*
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees (F)
- Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
- Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
- Combine the cinnamon and sweetener in a small dish.
- Roll the balls in the mixture until well coated.
- Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
- Bake at 350 degrees (F) for 15 minutes.
- Remove and cool slightly before serving.
Notes
*See the IBIH Pantry Page for the low carb flour and sweetener brands that I use and recommend for this recipe!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Low Carb Cookie Recipe
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Fat: 13g
- Carbohydrates: 1.5g net
- Protein: 3g
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Debbie in TX says
Ohmygosh Melissa! I haven’t had snickerdoodles in years. One of my all-time favorite cookies. Thanks for making it low carb and SO easy.
Mellissa Sevigny says
You’re welcome Debbie, I hope they are as good as you remember!!!
Teresa Cook says
Ummmmmm totally making these today when I get home from work!! My mouth is watering already! Just started my Keto journey and your blog is AMAZING!
Mellissa Sevigny says
Thanks so much Teresa! Hope you have great success on keto and enjoy the cookies!
Teresa says
Thank you! So grateful for your blog, your recipes and encouragement. This is a huge adjustment for me since I was pretty much 99% livin the carb life LOL
Mellissa Sevigny says
Weren’t we all?? ???
Sue Stilwell says
So sad!! 13 carbs each is not KETO!
Mellissa Sevigny says
Why you trollin’?
Mindy says
Look at the count again. There is a period between the 1 and 3.
Definitely trying these!
Linda says
Can you add peanuts
Mellissa Sevigny says
You can add nuts if you want, you’ll have to account for them in the nutrition info though.
Laura says
I’m newer to low carb baking. Is it correct that there is no egg in this recipe? I mixed the ingredients with a hand mixer and didn’t get a stiff dough, but was able to roll it into balls. But when I baked the cookies, they spread out quite a bit and I wasn’t able to remove them from the cookie sheet. It’s nothing like I’ve ever seen. Any advice?
Mellissa Sevigny says
Definitely don’t need an egg, though if you wanted to add one that would be ok but may change the texture! It’s possible that your dough was overmixed by the hand mixer or your butter was melted and then it spread out too much. Next time you can chill it a bit if it’s too soft. I recommend a parchment-lined cookie sheet because it makes it a thousand times easier to remove any cookies or baked goods!
Laura says
So I did use parchment and after I gave the cookies a bit of time to rest on the pan, they were easier to transfer to a cooling rack.
Would you recommend mixing by hand instead with an electric mixer? The dough was crumbly but did come together with a cookie scoop. Also, I used erythrotol (so?) for the sweetener and it seems a bit too sweet for me. Can I adjust it down a bit or will it change the structure of the cookie. I have baked loss with traditional recipes, but I’m finding low carb recipes to be a learning experience.
Cheryl says
I was lazy and didn’t feel like getting out either of my mixers, so I just used a fork to mix it up instead and it worked perfectly. I would definitely suggest trying that next time.
Mellissa Sevigny says
I agree with Cheryl, try mixing with a fork instead next time and you may get a better texture. You can use a little less sweetener according to your preference too if you want!
Angela says
Ok I looked over the recipe when I got in from work. I took the butter out to soften while I napped. It’s 10:25pm I just took the cookies out of the oven. I was too impatient to wait on the “cool a little bit” part :) IT’S PERFECT! My goodness I’ll have another before bed. I must admit I looked at maybe three other recipes and yours was the Least Complicated and ready in no time. I just didn’t have an hour To let dough sit in the refrigerator. THANKS A MILLION!
Mellissa Sevigny says
So glad you liked them Angela and I’m not offended at all that you chose my recipe because it was the least complicated – that’s one of my criteria when looking at recipes as well! ? #lazybakersclub ?
Renee Dugger says
Just put these in the oven! I also used unsalted butter, but added a couple of pinches of salt… not too much… I can’t wait to try these!
Mellissa Sevigny says
I can’t wait for you to try them either Renee! Let us know how you liked them!
Tere says
These look awesome! Can’t wait to make them!
Mellissa Sevigny says
Hope you like them as much as we did Tere!
Tere says
Oh…my…Glutton!! So, I was thinking I’d make these and freeze a few to have on hand when the rest of my family comes home for the holidays. Guess I’ll be making another batch or two (or three). These are my new favorite. And you weren’t kidding about how quick they are to make. With some pre-planning (softening the butter) and a little mise en place, these are done in a jif!
Once again, you knocked it out of the park!
Mellissa Sevigny says
Yay!!! So glad they were a hit!!! ? ?
Eric says
Your recipe calls for salted butter, but I usually use unsalted. Any idea how much salt I would need to add?
Mellissa Sevigny says
I would say an additional pinch beyond what is already called for should do it!
Stephanie Otis says
These cookies look scrumptious!
Mellissa Sevigny says
Thanks Stephanie, they are super good!
Rhonda says
What if you cannot handle this particular sweetener. It gives me a bad stomachache any substitutions?
Mellissa Sevigny says
Any granulated sweetener should work but may change the texture a bit – xylitol would work well if you can handle that!
Wendi says
can you make these using coconut flour & swerve.