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Keto Snickerdoodle Cookies

These Keto Snickerdoodle Cookies are a low-carb, sugar-free twist on the classic cinnamon-spiced cookie. They are chewy on the inside, crisp on the edges, and rolled in a sweet cinnamon coating, perfect for satisfying your sweet tooth without breaking your keto diet.
Course Desserts
Cuisine American
Keyword keto desserts, Keto Snickerdoodle Cookies, Low Carb Snickerdoodle, sugar-free cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 140kcal

Equipment

  • Measuring cups and spoons
  • Medium bowl
  • Large Bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop (optional)
  • Small bowl
  • Wire rack

Ingredients

Cookie Dough

  • 2 cups Almond Flour 224g / 7.9 oz
  • ½ cup Granulated Erythritol 100g / 3.5 oz
  • 1 tsp Baking Powder 4g / 0.14 oz
  • ¼ tsp Salt 1g / 0.04 oz
  • ¼ cup Unsalted Butter softened, 56g / 2 oz
  • 1 large Egg
  • 1 tsp Vanilla Extract 5ml

Cinnamon Coating

  • 1 tbsp Granulated Erythritol 12.5g / 0.4 oz
  • 1 tbsp Ground Cinnamon 8g / 0.28 oz

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream together the softened butter and 1/2 cup of erythritol until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • In a small bowl, combine 1 tablespoon of erythritol and ground cinnamon to make the cinnamon coating.
  • Using a cookie scoop or spoon, form balls of cookie dough, roll them in the cinnamon coating, and place them on the prepared baking sheet.
  • Flatten the dough balls slightly with the bottom of a glass or your fingers.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the butter is softened but not melted for the best texture.
The cookies will continue to firm up as they cool, so don't overbake them.
Store leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a dairy-free version, substitute coconut oil for the butter.

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Fiber: 2g | Net Carbs: 2g