If you have been looking for soft and chewy keto snickerdoodles then look no further. At only 1.7g NET carbs this sweet cinnamon cookie will permanently be on your list of the best keto cookies.
This keto snickerdoodle recipe is a blender cookie recipe that will spread and rise like a regular cookie. It is designed to make exactly one dozen so that you aren’t stuck with more cookies than you can eat, but this batch is also easy to double or triple if needed!
Why is it called snickerdoodle?
The name snickerdoodle most likely has its roots as a treat of German origin, Schneckennudeln, meaning snail dumpling. Don’t worry – snail refers to the circular cinnamon pattern on the biscuit, not a dumpling containing snail meat.
Another theory suggests that the name comes from New England traditions of whimsical names for treats. It’s worth noting that there is also a series of tall tales from the 1900s about a hero named ‘Snickerdoodle’, so perhaps this is his favorite treat!
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Whatever you call it, these keto snickerdoodles are absolutely delicious!
Are snickerdoodle cookies keto?
If you grab a freshly baked snickerdoodle from the bakery, chances are the answer is no, it’s not keto!
However, the snickerdoodle cookies in this recipe use keto-friendly ingredients such as almond flour and coconut flour that are also sugar and gluten free. At only 1.7g NET carbs per cookie, you can safely enjoy a cookie or two while still meeting your health or dietary goals!
Don’t think that means these keto snickerdoodles taste low carb. Instead, these cookies are amazing and will absolutely melt in your mouth.
Do your best to keep it to only 1-2 cookies!
Keto snickerdoodle cookies use a blend of low-carb ingredients and low-carb flours. This cookie recipe is made with a blend of almond flour and coconut flour. Other low-carb keto ingredients include egg, baking powder, softened butter, vanilla, salt, and a sweetener of your choice (monk fruit or other sugar alcohols works well in these low carb cookies!)
To give these low carb snickerdoodle cookies that classic cinnamon sugar coating, the cookies are dipped in a blend of cinnamon and sweetener before baking.
Since everyone is in a different place in their sugar-free journey we recommend that you taste the dough from this cookie recipe before baking to make sure it is sweet enough for your tastes.
If you would like your dough a bit sweeter you can add more until you are satisfied.
It’s also worth noting that these low carb snickerdoodles do not call for any cream of tartar. Instead, baking soda provides the chemistry these cookies need to become soft and chewy!
To make these keto snickerdoodles, you’ll need to pull out your blender. Add your softened butter, sugar, and egg to the blender. Close the lid and blend for 1 minute.
Next, add the remaining ingredients into the blender. Close the lid and blend for another minute. Your low carb dough will be pretty loose, let the dough sit for 5-10 minutes so that the coconut flour can absorb the liquid and thicken a bit.
Form your cookies with a scooper or two spoons. Each of the keto snickerdoodles should be about the size of a tablespoon.
Then, dip each cookie in the cinnamon sugar (sweetener) mix and place it on a lined baking pan. If you would like gently press the top of each of the keto snickerdoodle cookies with your fingers to flatten the top.
⏲️ Baking time
When you are ready to bake your keto snickerdoodles, place them in a preheated oven (180C/350F) to bake for 10-12 minutes. You will know your cookies are done when the edges start to golden.
If you want to cover your cookies with the leftover cinnamon sugar, blend again it is best to do it while the cookies are still warm. The heat will help the cinnamon/sweetener stick to the cookies.
💭 Top tips
Make sure you use softened butter, not melted butter. A stick of butter can be quickly softened in the microwave by microwaving it in 5-second increments up to 3 times.
The cookie dough can be sticky when you are scooping it. If this is an issue for you refrigerate the dough for 20 minutes then scoop your cookies.
Since room temperature dough and cold cookie dough will spread differently when cooked, make sure you let your cookies return to room temperature before baking.
An easy trick to clean your blender is to fill it 1/3 full with hot water with a few drops of dish soap. Pulse the water and soap in your blender for several seconds, dump, and rinse with clean water. Your blender should be nice and clean!
The balance between the almond flour and coconut flour is part of what gives these keto snickerdoodles such a wonderful texture. Because of this, you can’t substitute one for the other. The liquid content, flavor, and texture will be drastically changed.
However, if you have a nut allergy you can substitute sunflower seed flour (or other seed flour) for almond flour and your snickerdoodle cookies will still be keto. The rest of the ingredients would stay the same. There’s no substitute that I know of for coconut flour in these low carb snickerdoodles.
I like to use a blender to make this cookie dough because it forces a lot more air into the batter which helps it rise. An electric hand mixer will also work for mixing the batter. Mixing the batter by hand will also work, but your cookie may not rise as much.
The cooking temperature for your cookies can vary based on the type of cookie sheet you use. I used a dark metal cookie sheet with parchment paper, if you are using a glass baking sheet or stone pan you will likely want to bake your cookies at 190C/375F instead of 180F/350F.
Cookies can be stored in an airtight container on the counter for 3-5 days. Make sure your cookies are completely cooled before storing. This will prevent moisture or mildew from building in the container.
Uncooked cookie dough will stay fresh in the refrigerator for 1-2 days if the dough is tightly wrapped.
Your keto snickerdoodle cookie dough can also be frozen for up to 3 months. Frozen cookie dough can be defrosted on the counter at room temperature.
More low-carb keto sweet recipes
The Best Keto Snickerdoodles Recipe
- Measuring cups and spoons
- Mixing bowls
- Baking sheets – non stick
- Parchment Paper
- ½ cup almond meal/flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 stick butter softened
- ⅛ tsp salt
- ¼ cup granulated sweetener of choice or more, to your taste
- 1 tsp vanilla extract
- 1 egg
Cinnamon and Sweetener
- 2 tbsp ground cinnamon
- 1 tsp granulated sweetener of choice or more, to your taste
- Preheat your oven to 180°C/350°F. Add your softened butter, sugar, and egg to the blender. Close the lid and blend for 1 minute.
- Next, add the remaining ingredients into the blender. Close the lid and blend for another minute. Your dough will be pretty loose, let the dough sit for 5-10 minutes so that the coconut flour can absorb the liquid and thicken a bit.
- Form 12 cookies with a scooper or two spoons. Each cookie should be about the size of a tablespoon. Mix the cinnamon and sweetener together in a small bowl. Dip each cookie in the cinnamon/sweetener mix and place it on a lined baking pan. If you would like gently press the top of each cookie with your fingers to flatten the top.
- Place your cookies in the oven on the top rack. Bake for 10-12 minutes or until the edges start to turn golden brown. Let your snickerdoodles cool and enjoy!
- If you want to dip your cookies in the cinnamon/sweetener mix a second time it is best to do that while the cookies are still warm. This will help the mixture stick to the cookies.
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