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Keto Snickerdoodles Recipe

Keto Snickerdoodles Recipe

Master these homemade keto snickerdoodles with our easy, foolproof recipe! These best-ever low-carb cookies feature almond flour, erythritol sweetener and warm cinnamon for authentic flavor without the carbs. Perfect for keto baking beginners looking for that classic snickerdoodle taste and texture!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
18 cookies
An overhead shot of perfectly round keto snickerdoodles arranged on a rustic wooden board, their surfaces beautifully crackled and dusted with cinnamon. A close-up reveals the soft, tender interior contrasting with the slightly crisp edges. Warm afternoon light casts a golden glow across the scene, highlighting the cookies' characteristic cinnamon-sugar coating that sparkles subtly. A vintage blue ceramic plate holds a small stack of cookies beside a glass of almond milk, while scattered cinnamon sticks, whole almonds, and a small bowl of the remaining coating mixture complete the composition, emphasizing the low-carb ingredients that make these treats keto-friendly.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g almond flour</li> <li class="ingredients-single-item">60g granulated erythritol (or monk fruit sweetener)</li> <li class="ingredients-single-item">1 tsp cream of tartar</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">1 large egg, at room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For coating:</li> <li class="ingredients-single-item">3 tbsp granulated erythritol</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. This prevents the cookies from sticking and ensures even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the almond flour, cream of tartar, baking soda, and salt. The cream of tartar is essential for giving snickerdoodles their signature slightly tangy flavor and helps activate the baking soda for proper rising. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, use an electric mixer to cream the softened butter and erythritol together until light and fluffy, about 2-3 minutes. This incorporation of air creates a lighter texture in your final cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Beat in the egg and vanilla extract until fully combined. Make sure your egg is at room temperature to prevent the butter mixture from seizing and creating a lumpy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the proteins in the almond flour and create a dense cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Chill the dough for 15-20 minutes in the refrigerator. This firms up the butter and prevents excessive spreading during baking – especially important for keto cookies that lack the structure of traditional wheat flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the dough chills, mix the coating ingredients (erythritol and cinnamon) in a small bowl until well combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a tablespoon measure or small cookie scoop, portion out the dough and roll into balls about 3 cm in diameter. The dough might be slightly sticky, so you can lightly dampen your hands with water to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Roll each ball in the cinnamon-erythritol mixture until completely coated, then place on the prepared baking sheets about 5 cm apart. Gently flatten each cookie slightly with your palm or the bottom of a glass – they won't spread as much as traditional cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 10-12 minutes, until the edges are just beginning to firm up but the centers still appear soft. The cookies will look underdone, but they'll continue to set as they cool – removing them at this point ensures a soft, chewy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be very delicate when hot but will firm up as they cool, developing that perfect balance of tender center and lightly crisp edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If freezing, place parchment paper between layers to prevent sticking. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Snickerdoodles Recipe?

Keto Snickerdoodles use almond flour, erythritol or monk fruit sweetener, cream of tartar, baking soda, salt, unsalted butter, an egg, and vanilla extract. The cinnamon-sugar coating is made with erythritol and ground cinnamon.

How to cook Keto Snickerdoodles Recipe at home?

Learn how to cook Keto Snickerdoodles Recipe by creaming softened butter with sweetener, adding egg and vanilla, then mixing in dry ingredients including almond flour. After chilling the dough, roll into balls, coat in a cinnamon-erythritol mixture, and bake at 180°C for 10-12 minutes until edges are set but centres remain soft.

Why is cream of tartar essential in snickerdoodle cookies?

Cream of tartar is crucial for authentic snickerdoodles as it provides their signature tangy flavour and chewy texture. It reacts with baking soda to create the perfect rise and distinctive crackled surface. Without it, you'd simply have cinnamon sugar cookies rather than true snickerdoodles.

Can I freeze low-carb cinnamon cookies for later?

Yes! These keto-friendly cinnamon cookies freeze beautifully for up to 3 months. Either freeze the shaped dough balls (without coating) or baked cookies once completely cooled. Place parchment paper between cookie layers in an airtight container to prevent sticking.

Why do my almond flour cookies spread too much during baking?

Excessive spreading usually indicates the butter was too warm or the dough wasn't chilled properly. Unlike wheat flour, almond flour lacks gluten structure. Always chill your dough for at least 15-20 minutes before baking and ensure your oven is properly preheated.

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Will definitely make again.", "name": "Guilt-Free Indulgence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sonia Patel", "datePublished": "2024-05-25", "reviewBody": "My diabetic husband absolutely loves these cookies! The cinnamon-to-sweetness ratio is perfect, and they have just the right amount of chewiness. I make a double batch and freeze them so he always has a treat on hand.", "name": "Diabetic-Friendly Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-03", "reviewBody": "I've been on keto for 6 months and these are by far the best dessert I've made. The cookies have that classic snickerdoodle flavor but without the carbs. 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