Keto Snickerdoodles
These soft and chewy Keto Snickerdoodles are loaded with vanilla and cinnamon! Each grain free cookie has just 1.5 net carbs each!
If you thought a low carb lifestyle meant missing out on your favorites like Chocolate Chip Cookies,I am delighted to tell you that is not the case! You can enjoy Sugar Cookies, White Chocolate Macadamia Nut Cookies, No Bake Peanut Butter Cookies and even Brownies on a keto diet! Today I’m adding another one to the list, Keto Snickerdoodles!
These soft and buttery cookies are grain free, refined sugar free and completely keto-friendly! Those cinnamon sugar delights are perfectly chewy and a great alternative to the classic!
Ingredients for Keto Snickerdoodles
As always, this is just an overview of the ingredients you will need. Just keep scrolling for the complete recipe and instructions.
- Almond flour and Coconut Flour: this recipe requires both to get the correct texture and lift. I do not suggest making changes.
- Baking Soda, Baking Powder, and Salt: Provides a chewy texture and gives rise to the cookies.
- Granular Monkfruit Sweetener: Granular Swerve also works in this recipe.
- Butter
- Egg
- Sour Cream
- Vanilla Extract
- Cinnamon
How to Make Low Carb Snickerdoodle Cookies
These low-carb cinnamon sugar cookies can be made in just a few simple steps.
- 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.
Do I Really Have to Chill the Dough?
Absolutely! Chilling the dough is essential. The cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours.
Cookie dough is chilled to solidify the fat in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much.
Tips for Making Gluten Free Snickerdoodle Cookies
- I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else.
- You must chill the cookie dough, otherwise the keto sugar cookies will spread dramatically in the oven.
- The bake times listed are for cookies that have been scooped using a 1-inch scoop. If you make the cookies larger or smaller, the bake time will vary.
- Make sure you coat the cookies in the cinnamon sugar well. If you need to lightly press the coating onto the cookies.
Other Low Carb Cookie Recipes:
You can never have too many cookie recipes, right? My all time favorite low-carb cookie recipe are these Keto Chocolate Chip Cookies, as of this writing this recipe has over 200 five-star reviews! They are perfectly flavored with vanilla, dark chocolate chips and pecans.
Some of my other favorite low-carb cookie recipes include:
- Keto Cranberry White Chocolate Cookies
- The BEST Keto White Chocolate Macadamia Nut Cookies
- Dark Chocolate Chip Cookies (coconut flour recipe)
- No-Bake Almond Butter Cookies
- Chocolate Chip Sheet Pan Cookies
- Double Chocolate Sheet Pan Cookies!
Get the Recipe: Keto Snickerdoodles
Ingredients
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
Equipment
Instructions
- 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.
Soft, fluffy and delicious! These absolutely hit the spot! Thank you SO MUCH!
The combination of almond and coconut flour along with sour cream in other recipes has been awesome – I’m so looking forward to trying this recipe! It’s going to be VERY difficult to wait overnight, so I was thinking of scooping the dough and placing it on the cookie sheet covered with plastic wrap in the fridge for a few hours, then rolling the dough balls in the sugar/cinnamon mixture before baking. Has anyone tried that approach? Can’t wait!!
Could I use fage yogurt as a sour cream substitute?
My cookies are very crumbly instead of holding together. I only refrigerated for a couple of hours so that may be why. The taste is incredible!!! I decided to embrace the crumble and used them over fresh blueberries. I’m in love!! Next time I’ll follow the directions better…maybe…or I may have a freezer stash of crumbly topping goodness for experimenting. Either way, this is a winner!!
I made these with the solid part of coconut milk in place of sour cream for a lower lactose version. They turned out great! So soft and delicious!! Thanks!!
Can you substitute the sweetener used in the recipe? I have Splenda and also I have King Arthur baking sugar alternative. If I could use either of these, you would be saving me a trip into town since I live in the country and traveling takes a while. I don’t know since this is an older article if you’ll respond or not, but if you could, I would greatly appreciate it..
Kira, I have not used Splenda in this recipe but I thnk it would work fine. I hope that helps! Enjoy!