These Keto Snickerdoodle Cookies are incredibly soft, buttery, coated in cinnamon no-sugar cookies. Enjoy the best gluten-free cookies that are thick and bake perfectly every time.
I’m proud to say that being a fan of quick and easy keto recipes is my biggest strength. Before keto, I rarely baked anything. It all seemed very complicated and too much work. It’s a breeze to make these grain-free cookies and once you try them you’ll want to make them over and over again.
This is a popular Christmas cookie, and everyone seems to love them. Whenever I make Snickerdoodles, they disappear instantly. What’s not to love about cinnamon coated, tender, and chewy keto cookies?
Every year I promise myself I’ll make Snickerdoodle cookies, but with testing so many delicious keto desserts for the blog, I never get the chance of doing so until the next Holiday season.
- The Perfect Keto Snickerdoodle Cookie
- Ingredients for Keto Snickerdoodle Cookies
- How to Make Soft Keto Snickerdoodles?
- How Many Carbs are in keto snickerdoodle cookies?
- How much sweetener to use?
- What is the cream of tartar?
- How to Store Keto Snickerdoodle Cookies?
- Other Keto Cookies:
- The Best Keto Snickerdoodle Cookies – 2g net carbs
The Perfect Keto Snickerdoodle Cookie
Snickerdoodle keto cookies have to be soft, chewy, and slightly crispy on the outside. These are not one of those hard cookies. Beautifully rolled in a cinnamon-sweetener coating (do it twice!), these cookies have a tangy signature due to the cream of tartar.
Make the best keto Christmas cookies and sever them with a cup of coffee or keto hot chocolate. Super cozy and perfect for the cold weather. It’s one of those recipes that are very easy to keto-fy.
Ingredients for Keto Snickerdoodle Cookies
Keto Snickerdoodle cookies are one of those recipes that’s very easy to keto-fy. Here are all the ingredients you’ll need:
- Coconut flour & almond flour – I use both of these keto flours because when combined, you get a much nicer texture in baked goodies. I use superfine almond flour to make these cookies. My favorite brands are Kirkland Signature Almond Flour (affiliate link) or Anthony’s. You can order both of them from Amazon.
- Cream of tartar – a leavening agent that adds that tangy signature taste to these low carb Snickerdoodle Cookie.
- Egg – binds the cookie dough.
- Butter – needed to add that delicious buttery taste and helps with keeping the cookies moist.
- Cream cheese – also best for the texture of these cookies, keeps them super creamy.
- Baking powder – helps the cookies to rise.
How to Make Soft Keto Snickerdoodles?
These gluten-free snickerdoodle cookies will be on my Christmas table this year for everyone to enjoy because they are incredibly tasty and easy to make.
Here are all the secrets to making perfect keto snickerdoodle cookies every time:
- Cream together the butter, sweetener, and cream cheese for 1-2 minutes to whip up air into the dough and make super smooth keto cookies. Mix in the egg and vanilla extract.
- Add the dry ingredients and continue mixing until a dough starts to form.
- Form cookie balls and double roll them into the cinnamon-sweetener mixture.
- Bake the cookies in the preheated oven until the edges start to brown. Enjoy!
Each of these thick snickerdoodle cookies has only 2g net carbs.
This recipe yields 12 decent sized cookies that are soft and chewy. If you prefer them on the crispy side flatten each cookie to the desired thickness and adjust the baking time.
How much sweetener to use?
Classic Snickerdoodle cookies recipe calls for 3/4 cup sugar, but sweeteners are often sweeter than sugar.
I love to use erythritol because it gives the best taste and texture. You can also use Xylitol or Monk Fruit Sweetener.
What is the cream of tartar?
Cream of tartar is a key ingredient in a great snickerdoodle cookies recipe. It’s a byproduct of wine production that gives the cookies their tangy classic flavor. Cream of tartar also helps the cookies to become chewy and soft.
What can I use instead of cream of tartar?
You can substitute cream of tartar with one teaspoon of lemon juice or white vinegar.
How to Store Keto Snickerdoodle Cookies?
Keep these snickerdoodle keto cookies recipe in an airtight container at room temperature for about 5 days. Mine really last that long on the counter.
Can I freeze these keto cookies? Yes, you can freeze snickerdoodle keto cookies for up to 2-3 months. Place them in a zip lock freezer bag or airtight container and freeze for up to 3 months.
Other Keto Cookies:
- Foolproof Keto Sugar Cookies
- Keto Gingerbread Cookies
- Keto Snowball Cookies
- Easy 3 Ingredient Keto Peanut Butter Cookies
- The Best Keto Chocolate Chip Cookies
- Soft Low Carb Keto Pumpkin Cookies
The Best Keto Snickerdoodle Cookies – 2g net carbs
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper or silicone baking mats. Set aside.
- In a medium bowl combine the dry ingredients: coconut flour, almond flour, salt, baking powder, cream of tartar. Set aside.
- In a large mixing bowl using an electric mixer, cream together the butter, erythritol, and cream cheese until well combined for about 1-2 minutes. Mix in the egg, and vanilla extract until well incorporated. Scrape down that sides of the bowl if needed.
- Combine the dry ingredients with the wet ingredients until well combined.
- Don’t over mix. Cover with plastic foil and refrigerate for at least 30 minutes.
- In a small bowl, combine the erythritol and cinnamon.
- Remove the dough from the refrigerator and roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Each cookie dough weighted about 1 oz.
- Roll out of the keto snickerdoodle cookies into the cinnamon erythritol mixture. Generously coat each cookie ball.
- Flatten each keto cookie with the back of a measuring cup, as these cookies don't spread while baking.
- Transfer cookies to the baking tray and bake for 8-10 minutes, until just very lightly golden. Let the cookies cool for about 10 minutes and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: