These Keto Frosted Snickerdoodles pair soft, cinnamon-spiced cookies with decadent vanilla cream cheese frosting for the ultimate low carb treat!
While I love my recipe for keto snickerdoodles, sometimes I’m in the mood for something a little more over-the-top. Maybe it’s the influence of the Crumbl cookie pics that are all over social media, but I couldn’t help but wonder: what would happen if I added frosting and made keto frosted snickerdoodles?
Well, I’ll tell you what happens: you’ll transform a humble snickerdoodle into an absolutely decadent dessert. The flavor of snickerdoodles pairs perfectly with slightly tart cream cheese frosting, and best of all, these cookies are still keto-friendly and low carb!
Why You’ll Love Keto Frosted Snickerdoodles
These cookies are going to be your go-to whenever you’re craving a sweet treat with lots of cozy cinnamon flavor! Here’s why I love this recipe and think you will too:
- Tried-and-true. It begins with my reader favorite keto snickerdoodle recipe, so you already know it’s going to be good!
- Delicious. Soft, chewy snickerdoodles dusted with cinnamon sugar and finished with whipped cream cheese frosting—enough said.
- Keto-friendly. Despite their sweet, decadent flavor, these frosted snickerdoodles still manage to be low carb.
Ingredients for Keto Cookies
As always, this is a quick overview of the ingredients needed to make this recipe. To get the complete, printable recipe scroll to the recipe card below.
- Blanched Almond flour: This is not the same as almond meal. Flour is much more finely ground.
- Coconut flour: Coconut flour gives these cookies the best texture!
- Baking powder, Baking soda, and Salt: this provides lift and rise to the cookies.
- Unsalted butter – Let this soften to room temperature so it’s easy to mix into the other ingredients.
- Granulated monkfruit sweetener: if you aren’t keto regular sugar will work.
- Egg: size large
- Sour cream: Another key ingredient for that signature soft texture.
- Vanilla extract: You can switch things up with almond extract, but vanilla extract will give you a classic snickerdoodle flavor.
- Ground cinnamon: The cinnamon is the star here, so make sure yours is fresh! When you open the jar, it should smell fragrant.
- Cream cheese: Use the kind that comes in a brick, not a tub, and allow it to come to room temperature.
- Confectioners monkfruit sweetener: You can adjust the amount to change the sweetness level and consistency of the frosting.
- Almond milk or heavy cream: This is only necessary if you need to thin the frosting.
How to Make Keto Frosted Snickerdoodles
While this recipe is easy, it’s important to note that the dough needs to be chilled overnight. Keep this in mind when you’re planning your baking! In addition to the ingredients listed above you will need an electric mixer, bowls, and a silicone lined baking sheet. Below I’ve documented the entire process so you can make the best low carb Snickerdoodles at home!
Mix the Dry Ingredients
Whisk the almond flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. This is an important step because you want to be certain the leavening agents are fully incorportated. This ensures each cooking will rise and set correctly.
Beat the Wet Ingredients
Use an electric mixer to cream the butter and monkfruit sweetener. When the butter and sugar are incorprated add the egg, sour cream, and vanilla extract. Set an electric mixer on low speed and begin to mix, gradually increasing the speed until the mixture is combined.
Finish the Dough
With the mixer on low speed, add the flour mixture to the wet ingredients and mix until well combined. Wrap the dough ball in plastic wrap and refrigerate overnight.
Roll Cookies and Bake
In a small bowl, combine the cinnamon and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll it in your hands until it is smooth. Roll each cookie dough ball in the cinnamon sugar until it’s well-coated. You may want to press down with a bit of force to be sure the sweetener adheres to the cookies. Place the balls of dough on a silicone-lined baking sheet and bake at 350ºF for 9 to 11 minutes.
Cool and Frost
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling. Beat the cream cheese, butter, vanilla extract, and 1/2 cup of powdered sweetener in a mixing bowl with an electric mixer. Add 1/2 cup of the sweetener at a time until the frosting reaches your desired consistency and sweetness; thin with a tablespoon or two of liquid, if needed. The final step is to frost the cooled snickerdoodle cookies.
Tips and Variations
Here are a few ways to switch up this recipe, along with some tips to help you make sure your keto frosted snickerdoodles turn out perfect.
- Don’t over-bake. Remove the cookies from the oven while they are still slightly soft in the middle. They’ll continue to bake (and set) as they cool.
- Options for frosting. You can use an offset spatula to frost the cookies, or for that Crumbl look, you can pipe the frosting onto the cookies with a piping bag or a zip-top bag with the corner snipped off.
- Add even more cinnamon sugar. You can dust the tops of the cookies with a little more cinnamon sugar for a decorative touch. Just don’t use too much—they’re already plenty sweet!
- Make them nutty. Chopped walnuts or pecans can also be sprinkled over the frosting to give these frosted snickerdoodles a little bit of crunch.
How to Store Keto Frosted Snickerdoodles
Refrigerate these frosted cookies in an airtight container for up to 5 days. If you need to stack them, place parchment paper between the layers to keep them from sticking.
Can I Freeze This Recipe?
Keto frosted snickerdoodles can also be frozen for up to 3 months in an airtight container or freezer bag. Thaw them in the refrigerator before serving.
Keto Frosted Snickerdoodle FAQ
Many food historians believe the name comes from the German term “Schnecke Knödel” which is a German pastry that’s name translates to “snail dumpling.” The name was then adapted to an Americanized version, which became snickerdoodle.
Yes, these are gluten-free frosted snickerdoodles. This recipe uses almond flour and coconut flour, which are both gluten-free flours.
You can use any granular keto-friendly sweetener like erythritol, allulose, or Swerve in place of the monkfruit sweetener. Just adjust the sweetness to your preference.
More Cookie Recipes
- Almond Butter Cookies
- Lemon Cookies (keto + low carb)
- Bakery Style Keto Chocolate Chip Cookies
- Keto White Chocolate Macadamia Nut Cookies
For the Cookie Base
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granular monkfruit sweetener
- 1 tablespoon ground cinnamon
For the Frosting
- 2 ounces cream cheese, softened
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)
- 1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)
- Combine the almond flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream, and vanilla extract.
- While the mixer is on low, add the flour mixture until well combined.
- Wrap the dough ball in plastic wrap and chill overnight.
- In a small bowl combine the cinnamon and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.
- Bake on a silicone-lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely.
- Combine the cream cheese, butter, vanilla extract, and 1/2 cup of powdered sweetener in a mixing bowl and beat with an electric mixer.
- Add 1/2 cup of the sweetener at a time until it reaches your desired consistency and sweetness. Use 1-2 tablespoons of liquid to thin as needed.
- Once the frosting has reached your desired consistency frost the cooled snickerdoodle cookies.
Directions for Frosting
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 116Total Fat: 7.8gCholesterol: 23.4mgSodium: 91.5mgCarbohydrates: 3gNet Carbohydrates: 2.3gFiber: 0.7gSugar: 0.5gProtein: 2.3g