If you miss snickerdoodles on a low carb diet, this recipe is going to make your day. These low carb snickerdoodle cookies are soft, buttery, and coated in cinnamon sugar goodness – without all the carbs.
They taste just like the classic version you remember. That slightly tangy flavor from the cream of tartar, the warm cinnamon coating, all of it is here.
The base of these cookies uses almond flour instead of regular flour, and erythritol instead of sugar. So they’re completely keto friendly and won’t kick you out of ketosis.
They come together really fast too. You can have a batch ready in about 30 minutes, and most of that is just baking time.
Whether you need a quick treat for yourself or something to share, these are perfect. Simple ingredients, easy steps, and a result that actually tastes like a real cookie.
Why You’ll Love This Recipe
Classic Cookie Taste Without the Carbs – Snickerdoodles are one of those nostalgic cookies that most people miss on keto. This version gives you that same soft, buttery, cinnamon-sugar flavor without kicking you out of ketosis.
Great for Satisfying Sweet Cravings on Keto – When you are deep into a keto lifestyle and a sugar craving hits, having a go-to cookie recipe like this is a lifesaver. One or two of these will totally do the trick without any guilt.
Almond Flour Keeps It Grain Free – Since the base is almond flour instead of wheat flour, these cookies are naturally gluten free and grain free. That also means they are packed with more healthy fats and protein than a traditional snickerdoodle.
Soft and Chewy Centers – Nobody wants a dry, crumbly keto cookie. These come out with lightly golden edges and soft, chewy middles that actually feel like a real bakery cookie.
Ingredients
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 1/4 cup Butter, softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Cream of Tartar
- 1/8 tsp Sea Salt
- 2 tbsp Granulated Erythritol (for rolling)
- 1 1/2 tsp Ground Cinnamon (for rolling)
How to Make
Step 1
Preheat your oven to 350 F and line a baking sheet with parchment paper.
Step 2
In a large bowl, beat the softened butter and erythritol together until fluffy. Add the egg and vanilla extract, mixing until combined.
Step 3
Stir in the almond flour, baking powder, cream of tartar, and sea salt. Mix until a soft dough forms. Refrigerate the dough for 15 minutes to make it easier to handle.
Step 4
In a small bowl, combine the 2 tablespoons erythritol and cinnamon for rolling.
Step 5
Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball generously in the cinnamon mixture. Place on the prepared baking sheet 2 inches apart and flatten slightly with your palm.
Step 6
Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look soft. Let cool on the baking sheet for 10 minutes before moving to a wire rack.
Helpful Tips
Make Sure the Butter Is Actually Soft
The butter needs to be genuinely softened before you start, not just slightly cool or halfway there. Leave it out on the counter for about 30-45 minutes before you begin so it’s soft enough to press easily with your finger but not melty or greasy.
If the butter is too cold, it won’t blend smoothly with the erythritol and you’ll end up with a lumpy mixture. If it’s too warm or melted, the dough will be greasy and hard to roll into balls later on.
A good test is to press the butter with your fingertip. If it gives way easily without feeling squishy or oily, it’s ready to go.
Don’t Skip Chilling the Dough
That 15 minutes in the fridge isn’t optional. Almond flour dough is naturally softer and stickier than regular flour dough, so if you try to roll it into balls right away it’ll stick to your hands and fall apart.
After chilling, the butter firms up just enough to make the dough easy to scoop and shape. If it still feels too sticky after 15 minutes, give it another 5-10 minutes in the fridge.
If you’re making a double batch or it’s a warm day in your kitchen, you might want to keep the dough in the fridge and pull out small portions at a time so it doesn’t soften up while you work.
Roll Generously in the Cinnamon Coating
When you roll each ball in the cinnamon and erythritol mixture, really coat it well on all sides. Don’t just lightly dust them. Press the balls gently into the mixture and roll them around so you get a thick, even layer.
This coating is what gives snickerdoodles their signature look and flavor. Since erythritol doesn’t caramelize the same way regular sugar does, you want plenty on there so the cinnamon taste really comes through in every bite.
You Might Also Like
- Low Carb Chocolate Chip Skillet Cookie
- Low Carb Cinnamon Sugar Donut Holes
- Low Carb Coconut Macaroons
- Low Carb Cookie Dough Truffles
- Low Carb Fudgy Brownie Bites
Frequently Asked Questions
Can I use coconut flour instead of almond flour in these snickerdoodles?
Coconut flour is not a simple swap here because it absorbs way more moisture than almond flour. If you try to use the same amount, your cookies will turn out extremely dry and crumbly.
If you really want to use coconut flour, you would need roughly 1/3 to 1/2 cup instead of 2 cups, and you would likely need to add an extra egg or two to keep the dough moist enough. Honestly, sticking with almond flour gives you the best results for this recipe.
Low Carb Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and erythritol together until fluffy. Add the egg and vanilla extract, mixing until combined.
- Stir in the almond flour, baking powder, cream of tartar, and sea salt. Mix until a soft dough forms. Refrigerate the dough for 15 minutes to make it easier to handle.
- In a small bowl, combine the 2 tablespoons erythritol and cinnamon for rolling.
- Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball generously in the cinnamon mixture. Place on the prepared baking sheet 2 inches apart and flatten slightly with your palm.
- Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look soft. Let cool on the baking sheet for 10 minutes before moving to a wire rack.