Keto Snickerdoodles
Soft, pillowy cookies with a crackly, sugar-free cinnamon coating and the gentle tang that comes from cream of tartar. They taste like the cookie jar at grandma’s.
Nutrition per serving
1 cookie- Net carbs
- 1.3g
- Calories
- 114kcal
- Protein
- 3.1g
- Fat
- 11g
- Total carbs
- 9.4 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Coconut flour, a second egg and a little more butter replace the almond flour. The cookies are softer and cakier — closer to a classic snickerdoodle, in fact — and a bit smaller.
- Beat both eggs into the creamed butter, then mix in the dry ingredients and let the dough rest 5 minutes to thicken.
- Roll 18 slightly smaller balls, coat them in cinnamon sweetener and flatten as usual. Bake 10–12 minutes, until set at the edges.
Dairy-free: Soft coconut oil replaces the butter. The cookies are a little crisper at the edges, with the same cinnamon crust.
- Beat the soft coconut oil with the sweetener as you would butter. Chill the dough 20 minutes before rolling, since coconut oil dough is softer at room temperature.
Pumpkin spice: Pumpkin purée and pumpkin pie spice make a soft, autumnal snickerdoodle. A spoonful of coconut flour absorbs the extra moisture.
- Beat the pumpkin in with the egg, and whisk the pumpkin pie spice and coconut flour into the dry ingredients.
- The dough is soft, so chill it 30 minutes before rolling and coating. Bake 11–13 minutes.
- Cookie dough
- Cinnamon coating
- Cookie dough
- Cinnamon coating
- Also add
- Cookie dough
- Cinnamon coating
- Cookie dough
- Cinnamon coating
- Also add
Estimated cost $8.86 for 18 servings ($0.49 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
-
Whisk the almond flour, cream of tartar, baking soda and salt together in a bowl.
-
Beat the butter and ½ cup erythritol for about 2 minutes, until fluffy. Beat in the egg and vanilla, then mix in the dry ingredients on low until a soft dough forms. If it is too sticky to roll, chill it for 15 minutes.
-
Stir the coating erythritol and cinnamon together in a small bowl. Roll the dough into 18 balls (a heaping tablespoon each) and roll each one generously in the cinnamon mixture.
-
Set them 2 inches apart on the sheets and flatten each to about ½ inch thick with the bottom of a glass — they barely spread on their own.
-
Bake 10–12 minutes, until the edges are lightly golden and the tops are crackled but the centers still feel soft. Cool on the sheet for 10 minutes before moving them.
Tips for success
-
Cream of tartar gives snickerdoodles their signature tang and soft, cakey crumb — without it they are simply cinnamon sugar cookies. Make sure yours is fresh. - Granulated erythritol in the coating gives the classic sparkly crunch. For chewier centers, replace 2 tablespoons of the dough sweetener with allulose, but pull them at 9–10 minutes since allulose browns faster.
- They are fragile while warm and taste best after cooling completely, when the cinnamon crust sets.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature.
Prep tip: Freeze the cinnamon-coated dough balls and bake from frozen, adding 1–2 minutes.
Airtight at room temperature 4 days, or freeze up to 3 months.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietCoconut flour, a second egg and a little more butter replace the almond flour. The cookies are softer and cakier — closer to a classic snickerdoodle, in fact — and a bit smaller.
- blanched almond flour → coconut flour
- butter → butter
- + 1 large extra egg
0.9 g net · 69 kcal · 1.4 g protein · 6.1 g fat · ≈$0.30 per serving (−0.4 g net carbs vs the original)
Dairy-free
DietSoft coconut oil replaces the butter. The cookies are a little crisper at the edges, with the same cinnamon crust.
- butter → coconut oil
1.3 g net · 121 kcal · 3 g protein · 11 g fat · ≈$0.53 per serving (same net carbs as the original)
Pumpkin spice
FlavorPumpkin purée and pumpkin pie spice make a soft, autumnal snickerdoodle. A spoonful of coconut flour absorbs the extra moisture.
- + ¼ cup pumpkin purée
- + 1 tsp pumpkin pie spice
- + 2 tbsp coconut flour
1.7 g net · 119 kcal · 3.3 g protein · 11 g fat · ≈$0.53 per serving (+0.4 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
