These Keto Snickerdoodle Cookies are incredibly soft, buttery, and coated in the perfect cinnamon–sweetener mixture. They’re delicious sugar-free snickerdoodles that bake up thick, tender, and perfectly chewy every time. Enjoy the best gluten-free, low-carb cookies that taste just like the classic holiday favorite.
I’m proud to say that one of my biggest strengths is being a fan of quick and easy keto recipes. Before starting keto, I almost never baked — it always felt complicated and time-consuming. But these grain-free, keto snickerdoodle cookies completely changed that for me. They’re so simple to make, and once you try them, you’ll want to bake them again and again.
Snickerdoodles are one of those classic Christmas cookies that everyone loves, and the keto version is no different. Every time I make these soft, cinnamon-coated, low-carb cookies, they disappear in minutes. What’s not to love about a tender, chewy sugar-free snickerdoodle sprinkled with warm cinnamon?
Every year I tell myself I’m going to bake a batch early in the season, but with so many new keto holiday desserts to test for the blog, I somehow end up saving them for Christmas time. And honestly? They’re worth the wait.
The Perfect Keto Snickerdoodle Cookie
The perfect keto snickerdoodle cookie should be soft and chewy on the inside with a light, delicate crisp around the edges — never hard or dry. These cookies check every box. Rolled twice in a cinnamon–sweetener mixture for extra flavor, they bake up beautifully with that classic, tangy snickerdoodle taste thanks to the cream of tartar.
They make the best keto Christmas cookies, especially when served with a warm cup of coffee or keto hot chocolate. Cozy, comforting, and full of cinnamon goodness, these are the kind of low-carb cookies you’ll want to bake all winter long. And the best part? Snickerdoodles are incredibly easy to “keto-fy,” so you get all the nostalgic holiday flavor without any sugar or extra carbs.
Why You’ll Love These Keto Holiday Cookies
- Soft, thick, and buttery just like the traditional version
- Sugar-free and gluten-free, perfect for keto and low-carb diets
- Made with simple ingredients you probably already have on hand
- Foolproof — they don’t spread too much and bake evenly every time
- Coated in the perfect cinnamon sweetener mix for that classic snickerdoodle flavor
- Ready in under 20 minutes, start to finish
Ingredients for Keto Snickerdoodle Cookies
Keto Snickerdoodle Cookies are surprisingly easy to “keto-fy,” and every ingredient plays a role in creating that perfect soft, chewy texture. Here’s what you’ll need:
- Coconut flour & almond flour – I use a combination of almond flour and coconut flour because together they create a better, more authentic cookie texture. I use superfine almond flour to make these cookies. My favorite brands are Kirkland Signature Almond Flour (affiliate link) or Anthony’s (both available on Amazon).
- Cream of tartar – This is essential for classic snickerdoodles – it adds the signature tangy flavor you expect and helps keep these low-carb snickerdoodles soft.
- Egg – Helps bind the dough and gives structure to these gluten-free cookies.
- Butter – Provides richness, moisture, and that traditional buttery snickerdoodle taste.
- Cream cheese – Keeps the cookies soft and creamy inside, helping mimic the texture of classic snickerdoodles while still being completely sugar-free and keto-friendly.
- Baking powder – Adds a bit of lift and helps the cookies bake up soft and thick.
How to Make Soft Keto Snickerdoodles?
These gluten-free snickerdoodle cookies will absolutely be on my Christmas table this year. They’re incredibly tasty, so easy to make, and always a hit with both keto and non-keto eaters.
If you want perfect soft keto snickerdoodle cookies every single time, here are the simple steps to follow:
1. Cream the butter, sweetener, and cream cheese. Beat them together for 1–2 minutes until light, smooth, and slightly fluffy. This helps whip air into the dough, giving you soft, tender keto cookies. Mix in the egg and vanilla extract until well combined.
2. Add the dry ingredients. Stir in the almond flour, coconut flour, baking powder, cream of tartar, salt, and cinnamon. Mix until a soft dough forms — don’t overmix.
3. Shape and coat the cookies. Roll the dough into small cookie balls, then coat each one generously in the cinnamon–sweetener mixture. For extra flavor, roll them twice.
4. Bake until lightly golden. Bake the cookies in a preheated oven until the edges just start to brown. They should still look soft in the center — they firm up as they cool. Then enjoy the most delicious low-carb snickerdoodle cookies ever.
FAQ
What is cream of tartar?
Cream of tartar is a key ingredient in classic snickerdoodle cookies. It’s a natural byproduct of wine production and gives snickerdoodles their signature tangy flavor. In keto snickerdoodle cookies, cream of tartar also helps create that soft, chewy texture by preventing the cookies from becoming dense or dry.
What can I use instead of cream of tartar?
If you don’t have cream of tartar on hand, you can replace it with 1 teaspoon of lemon juice or white vinegar. Both options add a similar tang and work well in snickerdoodle recipes. Just keep in mind that cream of tartar gives the most authentic flavor and texture.
Why didn’t my snickerdoodles spread?
Keto cookies don’t spread the same way traditional cookie dough does. That’s why it’s important to flatten them slightly before baking. This ensures the perfect shape and texture.
Absolutely. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen — just add an extra minute or two to the bake time.
How do I store Keto Snickerdoodle Cookies?
Store these keto snickerdoodle cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and honestly… they rarely last that long in my house.
Other Keto Cookies:
- Foolproof Keto Sugar Cookies
- Keto Gingerbread Cookies
- Keto Snowball Cookies
- Keto Peanut Butter Cookies
- Keto Chocolate Chip Cookies
- Keto Pumpkin Cookies
Keto Snickerdoodle Cookies
Description
Ingredients
- 1 1/3 cup almond flour superfine, blanched
- 1/4 cup coconut flour
- 1/3 cup sweetener
- 1 large egg
- 1/4 cup butter softened
- 1/4 cup cream cheese room temperature
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar. Set aside.
- In a large mixing bowl using an electric mixer, beat the butter, sweetener, and cream cheese for 1–2 minutes until smooth and well combined.
- Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their shape.
- In a small bowl, mix together the sweetener and cinnamon.
- Remove the dough from the fridge and roll it into balls, using about 2 tablespoons of dough per cookie (approximately 1 oz each).
- Roll each dough ball generously in the cinnamon-sweetener mixture until fully coated.
- Place the coated dough balls onto the baking tray and gently flatten each one with the back of a measuring cup, since keto cookies do not spread much while baking.
- Bake the cookies for 8–10 minutes, until they are set and just lightly golden around the edges. Allow the cookies to cool on the tray for about 10 minutes before serving. They will firm up as they cool.
Notes
- Make sure to measure your flours correctly for the best texture. Spoon the almond flour and coconut flour into the measuring cups and level them off — never pack the cups, or the dough will become dry and crumbly.
- These cookies bake quickly, so don’t overbake them. They should still look soft in the center when you take them out of the oven. Keto cookies firm up as they cool.
- Be sure to let the cookies rest for at least 10 minutes on the baking tray. They’re very soft right out of the oven and will fall apart if you move them too soon, but they set beautifully once cooled.
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.
Hi Ioana,
This recipe has me confused, as it asks for Erythritol in step #1 and # 2 yet the ingredients list only calls for sweetner to be mixed in with the dry ingredients and a small amount for the topping.
Also, this is just an alert for you but I do t know why the oven needs to be preheated first thing when the dough has to cool in the fridge for half an hour. Just sayin’.
I’m still going to try this recipe and hope it is as yummy as it sounds. Fingers crossed.
The oven needs to be preheated and hot, otherwise, the dough will melt waiting for the oven to come to temperature, and the cookies will bake flat.
I tried these today – they came out great! Great flavor….easy to make
That’s great! I’m thrilled you liked the cookies.
What can I substitute for the cream cheese, need dairy-free
You can use coconut cream.
Can I use only coconut flour? I can’t get past the texture of almond flour even when I buy the super fine.
I’m not sure about the texture since the coconut flour absorbs so much liquid. I’ll test these cookies using only coconut flour and post a new recipe. It’s going on my list!
Fabulous looking recipe. If I want to use monkfruit powder or Allulose, how much would I use?
Do you have pure Monk Fruit powder, or is it a blend with Erythritol? Allulose is a great sweetener that’s 70-80% as sweet as sugar. This recipe calls for 1/3 cup of sweetener. You can use slightly less, probably with about one tablespoon, but it’s a matter of tastes and depends on how sweet you want your keto snickerdoodle cookies to be.
I’m using swerve as my Erythritol, should I use the granulated or powdered version?
You can use either one.
This is such a wonderful recipe. My go-to dessert! Lemon zest mixed with the sweetener, and no cinnamon, is a nice topping, too!
Is 1 serving 2 cookies?
Initially it states 2 carbs per cookie and on the nutrition it states 4 carbs per serving.
Just want to clarify if 1 serving is 2 cookies at 4 carbs per serving
Or is 1 serving 1 cookie at 4 carbs per serving
Hope I didn’t confuse things. Haha
It’s 2g net carbs per cookie. Total carbs-fiber. Hope it helps!
Not sure what I did wrong, but these came out tasting a bit too salty and no sweet enough for me. I use swerve instead of Sonourish Erythritol.
What kind of butter have you used? Make sure to use unsalted butter every time you’re making keto dessert. Swerve is an amazing keto sweetener and you can always adjust the quantity to your taste.
how many cookies in this recipe?
You’ll get roughly 12 to 15 cookies from this batch – it just depends on how big you make them.