Keto Snickerdoodle Cookies – Soft, Cinnamon-Sugar Comfort With No Sugar

Snickerdoodles are the kind of cookie that feels like a warm hug: soft middles, crisp edges, and that signature cinnamon “sugar” coating. This keto version keeps everything you love, without the carbs that usually tag along. No gritty texture or eggy taste—just a tender, buttery cookie that happens to be low in carbs.

If you’re craving a nostalgic treat that fits your goals, these Keto Snickerdoodle Cookies are the sweet spot. They’re easy to make, beginner-friendly, and a hit with both keto and non-keto eaters.

Keto Snickerdoodle Cookies – Soft, Cinnamon-Sugar Comfort With No Sugar

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 18 servings

Ingredients Method

Ingredients

  

• 2 cups finely blanched almond flour
• 2/3 cup granulated erythritol or allulose (plus more for coating)
• 2 tbsp coconut flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp liquid monk fruit or stevia drops (optional, for rounder sweetness)
• 1 1/2 tsp ground cinnamon (for coating, plus 1/2 tsp for dough if you like extra cinnamon)
• 2–3 tbsp granulated erythritol or allulose (for coating)

Method

 

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even baking.
2. Whisk the dry ingredients: In a medium bowl, whisk almond flour, coconut flour, cream of tartar, baking soda, and salt. Break up any almond flour lumps so the dough stays smooth.
3. Cream butter and sweetener: In a separate large bowl, beat the softened butter with 2/3 cup sweetener until light and fluffy, about 1–2 minutes. Add vanilla and the egg, then beat until well combined. If using, stir in the monk fruit or stevia drops.
4. Combine the dough: Add the dry mixture to the wet and mix until a soft dough forms. If you want a deeper cinnamon flavor, mix in 1/2 teaspoon cinnamon here.
5. Chill briefly: Cover the bowl and chill for 20–30 minutes. Chilling helps the cookies hold shape and improves texture.
6. Make the cinnamon coating: In a small bowl, mix 1 1/2 teaspoons cinnamon with 2–3 tablespoons granulated sweetener.
7. Shape and coat: Scoop heaping tablespoon portions (about 1 ounce each). Roll into balls, then coat each one thoroughly in the cinnamon “sugar.”
8. Flatten slightly: Place balls on the prepared sheet, spacing 2 inches apart. Gently press each to about 1/2-inch thick. Don’t flatten too much—these spread a bit.
9. Bake: Bake 9–12 minutes, until the edges look set and the tops appear slightly puffed and dry. They’ll still feel soft in the center.
10. Cool to set: Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely. They finish setting as they cool.

Why This Recipe Works

• Almond flour for tenderness: Finely blanched almond flour keeps the cookies soft and moist, mimicking classic snickerdoodles without wheat.
• Cream of tartar for tang: That classic snickerdoodle flavor comes from cream of tartar. It also helps create a soft, slightly chewy texture.
• Sugar-free “cinnamon sugar” coating: A blend of granulated erythritol or allulose with cinnamon gives the familiar crackly finish.
• Chilling the dough: A short chill controls spread and keeps the centers soft and plush.
• Balanced sweetener mix: Using a blend of erythritol and a touch of monk fruit or stevia helps avoid cooling aftertaste and keeps sweetness clean.

Ingredients

• 2 cups finely blanched almond flour
• 2/3 cup granulated erythritol or allulose (plus more for coating)
• 2 tbsp coconut flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp liquid monk fruit or stevia drops (optional, for rounder sweetness)
• 1 1/2 tsp ground cinnamon (for coating, plus 1/2 tsp for dough if you like extra cinnamon)
• 2–3 tbsp granulated erythritol or allulose (for coating)

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C).

   Line a baking sheet with parchment paper for easy release and even baking.

2. Whisk the dry ingredients: In a medium bowl, whisk almond flour, coconut flour, cream of tartar, baking soda, and salt. Break up any almond flour lumps so the dough stays smooth.
3. Cream butter and sweetener: In a separate large bowl, beat the softened butter with 2/3 cup sweetener until light and fluffy, about 1–2 minutes. Add vanilla and the egg, then beat until well combined.

   If using, stir in the monk fruit or stevia drops.

4. Combine the dough: Add the dry mixture to the wet and mix until a soft dough forms. If you want a deeper cinnamon flavor, mix in 1/2 teaspoon cinnamon here.
5. Chill briefly: Cover the bowl and chill for 20–30 minutes. Chilling helps the cookies hold shape and improves texture.
6. Make the cinnamon coating: In a small bowl, mix 1 1/2 teaspoons cinnamon with 2–3 tablespoons granulated sweetener.
7. Shape and coat: Scoop heaping tablespoon portions (about 1 ounce each). Roll into balls, then coat each one thoroughly in the cinnamon “sugar.”
8. Flatten slightly: Place balls on the prepared sheet, spacing 2 inches apart.

   Gently press each to about 1/2-inch thick. Don’t flatten too much—these spread a bit.

9. Bake: Bake 9–12 minutes, until the edges look set and the tops appear slightly puffed and dry. They’ll still feel soft in the center.
10. Cool to set: Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely. They finish setting as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.

  Add a small piece of parchment between layers to protect the coating.

• Refrigerator: Keeps well for 1 week. The texture gets a bit chewier, which many people love.
• Freezer: Freeze baked cookies up to 2 months. Thaw at room temp or warm for 10–15 seconds in the microwave.
• Freeze the dough: Roll into balls, freeze on a sheet until firm, then bag.

  Bake from frozen at 350°F, adding 1–2 extra minutes.

Benefits of This Recipe

• Low-carb and gluten-free: Almond and coconut flours replace wheat flour while keeping the cookie soft and satisfying.
• No added sugar: You get a classic cinnamon-sugar vibe with zero real sugar, ideal for keto or low-sugar lifestyles.
• Quick and easy: The dough comes together fast, and there’s no complicated technique.
• Comforting flavor: Cream of tartar gives authentic snickerdoodle tang, so the taste is spot on.
• Kid- and guest-friendly: Familiar flavor makes these a crowd-pleaser, even for non-keto folks.

Common Mistakes to Avoid

• Skipping the chill: Warm dough spreads too much and bakes thin. A short chill keeps the centers soft and the edges neat.
• Overbaking: Keto cookies can go from soft to dry quickly. Pull them when edges set and centers still look slightly soft.
• Using coarse almond meal: Coarse meal makes cookies gritty and crumbly.

  Use finely blanched almond flour for the right texture.

• Too much sweetener: Over-sweetening can cause a cooling aftertaste. Balance erythritol with a touch of monk fruit or stevia, or use allulose.
• Measuring flours loosely: Scoop almond flour lightly. Packing it into the cup adds too much and leads to dry cookies.

Variations You Can Try

• Brown “sugar” twist: Replace half the granulated sweetener in the dough with a keto brown sweetener for a deeper, caramel-like flavor.
• Chai snickerdoodles: Add 1/4 teaspoon each of cardamom and ginger, plus a pinch of cloves, to the dough.

  Keep the cinnamon coating.

• Maple cinnamon: Use 1/2 teaspoon maple extract instead of vanilla for a cozy, pancake-like note (choose a sugar-free extract).
• Protein boost: Swap 2 tablespoons of almond flour with unflavored whey isolate. Note: This can make the cookies chewier; don’t overbake.
• Extra chewy: Add 1 teaspoon xanthan gum to the dry mix for more chew and structure.
• Dairy-free: Replace butter with softened coconut oil or dairy-free butter. Add a pinch more salt and 1–2 tablespoons almond milk if the dough feels dry.

Can I Use Coconut Flour Instead of Almond Flour?

Coconut flour behaves very differently and is far more absorbent. A straight swap won’t work.

If you need nut-free, use a keto-friendly baking blend designed to replace almond flour, or look for a coconut-flour-specific recipe.

What’s the Best Sweetener for the Coating?

Granulated erythritol or allulose both work. Erythritol gives a crisper coating and classic “crunch.” Allulose tastes very clean but may not crystallize as much. You can mix them 50/50 for balance.

Do I Need Cream of Tartar?

For classic snickerdoodle flavor, yes.

It adds a subtle tang and helps with texture. If you don’t have it, use 1 teaspoon baking powder instead of baking soda and cream of tartar, but the taste will be closer to a sugar cookie.

Why Did My Cookies Spread Too Much?

The dough was likely too warm, or your butter was overly soft. Chill the dough longer, and make sure you’re using finely blanched almond flour.

Measuring flours accurately also helps.

How Do I Make Them Softer or Crispier?

For softer cookies, bake on the shorter end of the time and let them finish setting on the sheet. For crispier edges, bake an extra 1–2 minutes, but watch closely to prevent dryness.

Are These Diabetic-Friendly?

They’re low in net carbs and contain no added sugar, which can fit many low-carb approaches. Always check ingredients and portion sizes, and consult your healthcare provider if you have specific dietary needs.

Final Thoughts

Keto Snickerdoodle Cookies deliver everything you want from the classic—warm cinnamon, a gentle tang, and soft centers—without the sugar.

They’re simple, quick, and reliable, and the dough is forgiving. Keep a batch on hand for afternoon coffee, holiday platters, or anytime a cozy treat sounds good. With a few pantry staples and a short chill, you’ll have a tray of cookies that tastes like tradition, minus the carb crash.