Keto Snickerdoodles
Keto Snickerdoodles are indulgent, delicious, and are sugar-free! Enjoy these soft, buttery snickerdoodles for any occasion. They happen to be keto, low-carb, gluten-free, and grain-free too with only 2 net carbs a piece.
This snickerdoodle recipe is seriously delicious. You wouldn’t think that something this incredible is sugar-free. The best part is that you only need eight ingredients and no special equipment to make low carb keto snickerdoodles cookie recipe.
Make a few batches of sugar free cookies for the holidays or enjoy them any time of year when you are in the mood for sweet cinnamon. We make the keto cookie recipes for cookie exchanges like my Keto Butter Cookies, Almond Flour Peanut Butter Cookies, Keto Almond Flour Chocolate Chip Cookies, and Keto Funfetti Cookie Bites. There really isn’t a wrong time of year to make a batch of low carb snickerdoodles.
I don’t think there is anything more classic or traditional than a chewy snickerdoodle cookie recipe. Which is why I am thrilled to be sharing my recipe with you today. I hope you love it as much as we do.
Ingredients
Salted Butter – It’s always best to use softened butter when baking.
Cream Cheese – Again, you will want to have softened cream cheese.
Sweetener – You will need this for the cookies as well as the topping. I use my blend but offer suggestions in the recipe card for monk fruit sweetener and others.
Egg – The egg is the binder in this recipe.
Vanilla Extract – Mexican vanilla is a good choice when looking for more economical vanilla.
Almond Flour – Blanched almond flour gives a nice texture to baked goods and is used in many keto recipes. If you cannot use nuts a good substitute is sunflower seed flour. Coconut flour will not work to sub for the almond flour.
Baking Powder – This is where the cookies get their fluffy, soft texture.
Cinnamon – Cinnamon is one of the spices that is worth getting a higher quality product. Look for Saigon cinnamon for the strongest cinnamon flavor. Read more about the different types of cinnamon here.
How Do You Make Keto Snickerdoodles
Making gluten free keto snickerdoodles is so easy, and you can even get your kids involved to help out. They will enjoy it as much as you do.
First Step: Begin by warming the oven to 350 degrees, and prepare a cookie sheet with parchment paper.
Second Step: Use an electric mixer and cream together the butter, cream cheese, and sweetener. After it’s mixed, add in the egg and vanilla and combine.
Third Step: Mix in the almond flour, baking powder, and cinnamon into the dough.
Fourth Step: Use a large cookie scoop and scoop out the dough. Roll into the cinnamon sugar sweetener mixture. Flip the dough ball over and lightly press down until the cookie is around ½ inch thick. Then flip the dough ball again and cover in the cinnamon sweetener mixture.
Gently transfer the coated cookie dough to the parchment-lined baking sheet.
Fifth Step: Place the snickerdoodles in the oven and bake for 14-15 minutes until they have turned golden brown and the edges have firmed up some. The cookies will be soft at room temperature, so you can refrigerate to firm them up.
Variations
Pumpkin Spice – Swap the cinnamon for some pumpkin pie spice.
Keto Cookie Tips
- You do have to flatten the dough or the cookies will be more of mounds than cookie shaped.
- The cookies will be soft when you take them off the baking sheet, but they are done, and it’s supposed to be that way. Just refrigerate them for a couple of hours, and they will be firmer.
- If you don’t have a cookie scoop, you can simply use a tablespoon and make cookie dough balls. Most large cookie scoops use about three tablespoons of cookie dough, so I recommend using around 2-3 tablespoons per cookie dough ball.
- Keto snickerdoodles make lovely gifts. You can wrap up a low carb cookie or two of several varieties and give them to neighbors, teachers, new neighbors, and friends for the holidays or any other reason. They are also loved when someone has a new baby!
Common Questions
Do I Need To Refrigerate The Dough?
It’s not required to refrigerate the snickerdoodle dough. However, if you want to make the dough ahead of time, you certainly can. I love these fresh and warm so baking on demand is my preference. The dough will last up to one week in the fridge.
Do Snickerdoodles Freeze Well?
Yep! You shouldn’t have any trouble freezing the keto snickerdoodle cookies. Bake the cookies, let them cool, and place them on a cooled baking sheet. Put the baking sheet in the freezer and let the cookies freeze for about 1-2 hours. After they have frozen, go ahead and take them off of the pan and put them into a freezer bag or container. They need to be kept airtight until you are ready to serve them. You can thaw on the counter or in the fridge until you are ready to enjoy them.
I hope this becomes one of your favorite low carb recipes!
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Keto Snickerdoodles
Ingredients
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 1/2 tsp vanilla
- 1 1/4 cups almond flour
- 1.5 tsp baking powder
Topping:
- 1/4 cup sweetener mixed with 1 tsp cinnamon
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the egg and vanilla and mix.
- Add in the rest of the dough ingredients and mix until incorporated.
- With a large cookie scoop, scoop dough, and place in the cinnamon sweetener. Flip over the dough ball. Press down gently until they are 1/2 inch high. Flip again to completely cover with the cinnamon mixture.
- Bake for 14-15 minutes until they are golden around the edges. They will be soft at room temperature. To firm them up simply refrigerate for a couple of hours.
Notes
Nutrition
Originally Published November 27, 2020. Revised and Republished December 7, 2023.
I’ve never had Snickerdoodles but was intrigued by the recipe so thought I’d make them tonight. We love them! They are rather large cookies but they taste delicious. Thank you 🙂
I use another site usually for all my keto baking. Sadly this recipe was super sticky even after putting them in the fridge. It then cooked big and runny and the flavor was not good and the texture was off. I should learn to just not stray from the other site.
Wasted ingredients.
I’m not sure what went wrong for you Kathy. This has gotten great reviews in the past. Did you use 1/4 cup butter (aka 1/2 stick or 4 tablespoons) or a whole stick?
My sister is a life-long lover of snickerdoodles and a recent Keto fan. Thanks for this recipe which is delicious and she will love.
How is the texture of the cookie. I have had a problem with the texture?
Adjusting to baking with almond flour does have a learning curve. You can’t expect almond flour cookies to have the same texture as white wheat flour cookies. These are a softer cookie with a bit of chewiness. They get a little firmer when chilled.
My first keto dessert. Not perfect (my batter was a bit sticky), but they were tasty, thank you!
My husband can’t have eggs, we just made your butter pecan cookies and they were great! Can we sub gelatin for the egg and if so how much would you recommend? Thanks for so many wonderful recipes!
Sure, try 1 tablespoon of gelatin.
What about cream of tartar for the snickerdoodles??
I did not use cream of tartar. I used baking powder instead of the cream of tartar/baking soda combination. If you prefer that you can use it.
They came out awesome!!! Nobody knew they were low carb.
I could eat 3, and it didn’t bother my sugar levels. My family didn’t know it was go for them. I made them for the guys at a poker game, they ate them up. Then I told them… you should of see there faces.. 😀
Thank you,
FT