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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Lori Kling says
I made these cookies for Christmas last year and they are amazing!
I am trying to put together a binder of all of my favorite low carb dessert/sweets recipes and this one is at the top of the list.
F.Y.I. I am someone who loves raw cookie dough and I did try these, in fact I have mixed up the ingredients minus the baking soda on occasion when craving something sweet.
Thinking these would be good as cookie dough truffles dipped in sugar-free chocolate!
Jackie says
I followed the recipe exactly, but when I flattened them slightly with a glass, the spread out on the pan into one giant cookie, which I sliced into squares and made low carb ice cream sandwiches with. When I made a second batch, I didn’t flatten them at all and they turned out perfectly.
Naomi says
Exactly what happened to mine. And I followed the recipe exactly… with superfine flour.
Mellissa Sevigny says
Are you guys using blanched superfine almond flour? Bob’s Red Mill sells one that they call superfine, but it’s not blanched and all those almond skins they leave in to cut costs will ruin the texture of your baked goods. Your almond flour should look like grated Parmesan cheese, all white and very fine. If it’s coarse or has skins in it you will have problems. Just a thought…
Mellissa Sevigny says
Did you use superfine almond flour or almond meal with the skins still on? It matters – they should have held together fine as the recipe is written – especially if you followed it to a “T.”
Leah says
This is my new go-to recipe for cookies when i’m needing something sweet. My husband raves about them! :)
LOVE!
Mindy says
Great!! I added a bit of almond extract to half the batch…. Delightfu!
Brian Haley says
Hands down some of the best cookies I have had on my keto diet. Making another batch as I type. Thank you for such a awesome recipe.
LisaM says
Adding almond flour to the shopping list. I’ve been avoiding baking while we re-start keto but these look awesome!
Brittany says
I made these the other week and for some reason they didn’t turn out. I bit into one and it was dry and crumbly and not too sweet. Not sure what I did wrong in the process.
Rachel says
First, I love your website. I’m trying very hard to adjust to a low carb/keno lifestyle and it’s HARD. I’m also a professional pastry chef. Hello, temptation all of the time. This is my very first attempt at keto baking, I’ve done GF but with rice/potato/etc starches. I admit, I was terrified. I’m making COOKIES with WHAT?!
I used your recommended Swerve off of Amazon, again first use. Bought specifically for this recipe! I followed your recipe with the exception of using unsalted butter and adding an extra pinch of salt. The dough came together perfectly with a fork. I used a #3o disher which yielded 15 cookies. Close enough for me!
They’re SO GOOD. The texture is fantastic. Yes, there is a cooling factor to the Swerve in the outside dusting as mentioned in another comment. I found that it added to the cookie. It made the cookie more satisfying, I ate it slower and savored it more. I’m packaging these up for the freezer so I can share them with friends this weekend!
Thank you!!
Mellissa Sevigny says
Thanks so much Rachel – coming from a professional pastry chef that’s high praise!!! I was sweating it a bit as I started reading your comment lol! Glad you liked them!!!
Melissa says
I have all the ingredients for these and I haven’t had cookies in forever!! I’ll be making these this weekend :D