Keto Snickerdoodle Cookies
Make the best soft and chewy Keto Snickerdoodle Cookies. Low carb, sugar-free, gluten-free, and full of cinnamon flavor. Easy recipe that bakes perfectly every time.
Servings: 12 keto snickerdoodle cookies
Calories: 136kcal
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.
Nutrition
Serving: 1keto cookie | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 12mg | Fiber: 2g | Sugar: 0g | Vitamin A: 205IU | Calcium: 34mg | Iron: 0.6mg | Net Carbs: 2g