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These easy keto, low carb snickerdoodle cookies are soft and perfect for low carb Christmas Trays, or anytime! This will be one of the best keto cookie recipes you can try!
Keto Snickerdoodle Cookies are one of my favorites for fall and winter months. The warm cinnamon spice next to the light and tender buttery cookie just melts in your mouth.
Sugar Free Snickerdoodles are made with almond flour, and of course cream of tartar for that classic snickerdoodle flavor and texture. You won’t feel deprived with this sugar free cookie recipe.
These sugar free snickerdoodles are also a Trim Healthy Mama S fuel.
Keto Snickerdoodle Cookies
If you are looking for some holiday cookies to whip up for parties, cookie swaps, or even to gift neighbors and loved ones, this recipe is a must make. Add this easy keto snickerdoodle recipe to treat your loved ones.
I made some of these cookies up for a treat after dinner the other night. They were fresh out of the oven, and they melted in your mouth!
What Are Snickerdoodles
Snickerdoodles are a light and tender cookie that is rolled in cinnamon and sugar. But since these are sugar free and low carb snickerdoodles we use almond flour in place of all-purpose flour. And you use a low carb sweetener instead of granulated sugar.
While the ingredients are a bit different, the flavor is so similar to the classic snickerdoodle recipe – you won’t be disappointed.
Do You Have To Refrigerate Keto Snickerdoodle Cookie Dough
Yes, you will refrigerate your snickerdoodle cookie dough before you bake it. Letting your dough chill in the fridge is key to this cookie recipe.
You do not want to skip this step or your snickerdoodles will fall flat.
The dough needs to refrigerate for at least 45 minutes.
I like to prep the dough and then clean up the kitchen or kick back and relax for a bit. Then before you know it, you’re ready to bake up your cookies. They are so worth the wait.
Check out these sugar free cookie recipes
Low Carb Peanut Butter Cookies | With only 5 ingredients and a few moments of your time, you can enjoy these soft peanut butter cookies – completely sugar free, and only 2 net carbs per cookie.
Favorite Low Carb Chocolate Chip Cookies | These low carb chocolate chip cookies are a re-make of my family’s long-standing favorite cookie recipe. Easy to make, and they satisfy that longing for chocolate chip cookies.
Holiday Praline No-Bake Cookies |A handful of ingredients, and 15 minutes is all it takes to make these low carb Holiday Praline No-Bake Cookies.
How To Make Keto Snickerdoodles
In a bowl or stand mixer, you will begin making your cookie dough. I find that a bowl and spatula works great at mixing up these cookies.
Once you get your batter set, you will place in the fridge and let it sit for 45 minutes. When your dough is ready, bake in a preheated oven.
One key is to flatten the cookies, as they will not flatten on their own as they bake.
Allow to cool and enjoy these light and refreshing keto cookies. The full recipes are below.
Do You Have to Refrigerate Snickerdoodle Cookies
These snickerdoodle cookies will store at room temperature on the counter. You can store your cookies for up to a week on the counter in an airtight container.
Or if you don’t plan to eat them all right away, place them in the freezer. I just place in an airtight bag and store for up to 2-3 months in the freezer.
Then when you want a sweet treat pull a cookie or two from the freezer.
Let them sit at room temperature for a quick thaw. Or toss in the microwave for a fresh out of the oven taste.
Tips For Making Low Carb Snickerdoodle Cookies
Use a cookie scoop so that you can ensure that each cookie is the same size, and it will bake up evenly.
Feel free to use a different keto-approved sweetener if you want. Just measure properly.
Make sure your almond flour is finely ground. If it isn’t you can toss in blender or food processor. You can pulse it and give the flour a finer texture so your cookies have a better texture.
Feel free to add in pumpkin spice to the cinnamon-sugar mixture for a fun twist in flavor.
As you can see, this is a fantastic low carb and sugar-free snickerdoodle recipe (and also a THM-S fuel).
If you love your sweets and are looking for a great snickerdoodle recipe that fits your dietary needs, this is the recipe!
- 2 Cups Almond Flour
- 1 Teaspoon Cream of Tartar
- 1 Teaspoon Baking Soda
- 5-6 Tablespoons Gentle Sweet (see below for substitutions)
- Pinch of Salt
- ½ Cup Butter, Softened (almost melted)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- Cinnamon topping
- 2 Tablespoons Granulated Erythritol
- 2 Teaspoons Cinnamon
- In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.
- In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
- Add dry ingredients to wet and stir with a spatula until well combined.
- Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
- While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
- Roll the cookie dough into balls, about 2 tablespoons per cookie.
- In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.
- Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. The cookies will set up after they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.
If you like very sweet cookies, use 6 Tablespoons of Gentle Sweet.
You can also use this DIY Low Carb Powdered Sugar in equal amounts, to replace the Gentle Sweet.
Or, you can use 2.5 - 3 Tablespoons of Pyure, which is available at most Walmarts!
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Serving Size1 Cookie
Amount Per Serving Calories 164Total Fat 16gCarbohydrates 4gFiber 2gProtein 4g