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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Mellissa Sevigny says
Thanks Josie!
Cheryl says
I made these last night and they were so good! I used Bob’s Red Mill Almond Flour and granular Swerve. I mixed up the dough using a fork because I didn’t want to get out a mixer, which worked out perfectly, and used a 2 tbsp scoop to measure them out. Doing it this way, the recipe only yielded 15 cookies, versus the 16 mentioned.
I wanted to eat them right away, but realized that I had to let them cool almost completely otherwise they were going to fall apart. So I slid the parchment onto a cooling rack and left them be for a little bit. They set up really nicely. The only downside to these was that they had a strong cooling effect from the erythritol on the outside of the cookie. I didn’t notice it as much when the cookies were slightly warm (maybe I ate them too fast to notice), but this morning I noticed it quite a bit with my coffee. It didn’t bother me much, but worth noting. Overall, it’s a really quick and easy cookie to make, so it still gets 5 stars from me.
Mellissa Sevigny says
Thanks for the detailed comment Cheryl! I like these even better with the superfine almond flour, but I’m glad you had good success with the Bob’s! I definitely notice the cooling effect with Swerve sometimes and I know that people who are sensitive to it have had good results with mixing a few sweeteners instead of using all Swerve so feel free to try that as well!!!
Vicki C says
Interesting to know. I just made a batch using Bob’s Almond flour/meal, and while they are delicious, I was noticing that cooling you both mentioned. I’m new to Swerve and wasn’t aware. I had already been thinking I might use less next time, but there WILL be a next time.
Thanks again!
Ruth Ogier says
I love your blog , your humor, and your recipes…..except for the almond flour. Don’t get me wrong…almond flour is great except for the price! I cannot afford 13.00 for a pound of the stuff.
Mellissa Sevigny says
Thanks so much Ruth! I buy all of my almond flour from Amazon and in five pound bags that I keep in the fridge or freezer! This is my favorite brand because it’s so fine and bakes up so nicely – and it’s less than $8 per pound! http://amzn.to/2hf5qFO
Lori Thurnau says
Google recommended these cookies on my Google Now feed. I had everything on hand so I tried them. They are so easy and turned out great. They spread a little more than in your pictures, but absolutely looks and taste like traditional snickerdoodles. Thanks for the recipe. I will definitely make them again. My husband is diabetic, and I am happy to have another option for a low carb snack for him.
Mellissa Sevigny says
Thanks for the feedback Lori, glad you guys enjoyed them!
ellen beck says
These look really good. I have been trying (notice trying) oing kto, although it is quit tough. I do not think I have this sweetener, I will have to look for it.
Mellissa Sevigny says
You can use any granulated sweetener Ellen, and hopefully if you stick with keto for awhile it gets much easier after the 2nd or 3rd week of being consistent! That’s when my cravings usually go away and it feels easy!
Nicole says
Had to whip up cookies to bring to an after skating event and these were just perfect!! Quick, easy and delicious – the perfect trifecta!!
Mellissa Sevigny says
Awesome Nicole, thanks for letting me know they were a hit!!!
Koshie says
I’m all choked up just SEEING this recipe. Bless you!
Unfortunately I’ll have to wait to make them until we are no longer snowed in.
Mellissa Sevigny says
LOL Koshie, I got all choked up just seeing the words “snowed in!” ? Hope you like the cookies once you get shoveled out!!!
Josie Harrison says
I really like this, partly due to this is deffinately cookie season, and it is pretty eady snd quick.
Rob Miles says
I got the email notice about this recipe last night about 8 pm, checked the ingredient list, and realized I had everything I needed! By 9 pm the wife and I had one (still a little hot) and at 9:05 pm we broke down and had another! (oops)
Really easy, really good; I’m going to make a batch next week for the office Christmas party so at least ONE dessert will be low carb! I’m thinking I might add a little no-sugar cocoa powder though, and see how that works out.
Mellissa Sevigny says
Love the cocoa powder idea Rob, let me know how that works out for you!!!
Rob Miles says
I added 1 tbsp of cocoa powder, and it wasn’t really noticeable. I don’t know if using more would dry them out too much, though; maybe add one more tbsp of butter to counter? Really, they’re so good without the cocoa, it may be just as well to leave it out altogether.
Mellissa Sevigny says
I wonder what mixing the cocoa powder into the cinnamon and sweetener mixture and dipping would do? Kind of like a mexican coffee flavor? Oooh maybe a little instant coffee into the mix too. I feel some experimenting coming on! Let me know if you beat me to it!
Christine Castaneda says
So excited to make these Melissa! One of my favorite cookies. Thank you!
Mellissa Sevigny says
Me too Christine! Enjoy!