Go Back

Keto Snickerdoodle Cookies - Soft, Cinnamon-Sugar Flavor Without the Carbs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour (blanched, finely ground): Creates a soft, cookie-like texture without grittiness.
  • Granular keto sweetener: Allulose, erythritol, or a blend. Choose a 1:1 sugar substitute for baking.
  • Brown-style keto sweetener (optional): Adds a deeper, caramel note. You can use all granular if you prefer.
  • Unsalted butter: Softened to room temperature for easy creaming. Coconut oil works if dairy-free.
  • Egg: Binds the dough and helps with structure.
  • Vanilla extract: Rounds out the flavor.
  • Cream of tartar: Essential for that classic snickerdoodle tang.
  • Baking soda: Helps the cookies rise and spread slightly.
  • Fine sea salt: Balances sweetness.
  • Ground cinnamon: For the coating and a little in the dough, if you like.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cinnamon “sugar” mix: In a small bowl, combine 3 tablespoons granular keto sweetener and 1 tablespoon ground cinnamon. Set aside.
  3. Cream the butter and sweetener: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granular keto sweetener (and 2 tablespoons brown-style sweetener, if using) until light and fluffy, about 2 minutes.
  4. Add the egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until smooth. Scrape the bowl as needed.
  5. Whisk dry ingredients: In a separate bowl, whisk 2 cups blanched almond flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt.
  6. Combine: Add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. If the dough feels very sticky, let it rest for 5 minutes so the almond flour hydrates.
  7. Shape: Use a tablespoon or small cookie scoop to portion the dough into 18–20 balls. Roll each one in the cinnamon sweetener mixture to coat completely.
  8. Arrange and flatten: Place coated dough balls on the baking sheets, spacing them about 2 inches apart. Gently press each ball to about 1/2-inch thickness to help them spread evenly.
  9. Bake: Bake for 9–12 minutes, rotating the pans halfway through. The edges should look set and lightly golden; the centers will still be soft.
  10. Cool: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely. They firm up as they cool.