Keto Snickerdoodle Cookies – Soft, Cinnamon-Sugar Cookies Without the Carbs

Snickerdoodles feel like a warm hug in cookie form—soft, buttery, and coated in cinnamon “sugar.” This keto version keeps all the nostalgia without the carb crash. They bake up tender inside with crisp, cinnamon edges, and the dough comes together in minutes. Whether you’re watching carbs or just want a lighter treat, these cookies deliver.

Keep a batch on hand for coffee breaks, after-dinner sweets, or holiday platters that everyone can enjoy.

What Makes This Recipe So Good

• Classic flavor, low carb: You get the same cinnamon-sugar taste using a keto-friendly sweetener.
• Soft and chewy texture: Almond flour and a touch of xanthan gum create a tender crumb, just like traditional snickerdoodles.
• Simple ingredients: Everything is easy to find at most grocery stores.
• Quick to make: The dough mixes fast, and the cookies bake in under 12 minutes.
• Naturally gluten-free: Perfect for low-carb and gluten-free diets.

Ingredients

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 2/3 cup granular erythritol or a monk fruit–erythritol blend (plus extra for rolling)
• 1/2 teaspoon xanthan gum (optional, for chewier texture)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1–1 1/2 teaspoons ground cinnamon (plus extra for rolling)

For the cinnamon “sugar” coating:

• 3 tablespoons granular erythritol or monk fruit–erythritol blend
• 1 1/2 teaspoons ground cinnamon

How to Make It

1. Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, erythritol, xanthan gum, cream of tartar, baking soda, salt, and cinnamon until evenly combined.
3. Cream the butter: In a large bowl, beat softened butter with a hand mixer for 1–2 minutes, until fluffy. Add the egg and vanilla, and beat again until smooth.
4. Combine the dough: Add the dry mixture to the wet ingredients.

   Mix on low until a soft dough forms. If it seems sticky, let it rest for 5 minutes to thicken as the flours hydrate.

5. Make the coating: In a small bowl, stir together erythritol and cinnamon for rolling.
6. Shape and roll: Scoop tablespoon-sized balls of dough. Roll each ball in the cinnamon “sugar” mixture to coat.
7. Flatten gently: Place on the baking sheets, spacing about 2 inches apart.

   Lightly press each ball to about 1/2 inch thick. They won’t spread much.

8. Bake: Bake for 9–12 minutes, until the edges are set and lightly golden. The centers should still look soft.
9. Cool: Let the cookies cool on the pan for 10 minutes to firm up, then move to a wire rack.

   They continue to set as they cool.

10. Optional finish: While slightly warm, sprinkle a little extra cinnamon “sugar” on top for a bakery-style look.

Storage Instructions

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps well for 7–10 days. The cool temperature helps maintain chewiness.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temp or warm in a 300°F oven for 4–5 minutes.
• Freeze the dough: Roll dough balls, coat, and freeze on a sheet.

  Transfer to a bag. Bake from frozen, adding 1–2 minutes.

Health Benefits

• Lower carb count: Swapping wheat flour and sugar for almond flour and keto sweeteners helps manage blood sugar and fits a ketogenic lifestyle.
• Healthy fats: Almond flour brings monounsaturated fats that support heart health and steady energy.
• Gluten-free: Great for people avoiding gluten while still craving classic cookie flavors.
• Cinnamon perks: Cinnamon adds flavor without carbs and may support healthy blood sugar balance.
• Satiety: The fat and fiber from almond and coconut flour can help you feel satisfied with fewer cookies.

Pitfalls to Watch Out For

• Overbaking: Keto cookies can dry out quickly. Pull them when edges set but centers look soft.
• Wrong sweetener texture: Powdered sweetener in the dough can make them too soft; use granular for structure.
• Skipping cream of tartar: It’s key to the classic snickerdoodle tang and helps with lift.

  Don’t leave it out.

• Sticky dough: If the dough seems tacky, let it rest for a few minutes. Coconut flour absorbs moisture as it sits.
• Measuring flours loosely: Almond flour packs easily. Spoon it into the cup and level for consistent results.
• Using only almond flour: A small amount of coconut flour improves texture and prevents greasiness.

Recipe Variations

• Dairy-free: Replace butter with refined coconut oil or plant-based butter.

  Add a pinch more salt if using coconut oil.

• Brown “sugar” twist: Use a brown erythritol blend for deeper, caramel-like flavor.
• Chai snickerdoodles: Add 1/4 teaspoon each of ground ginger and cardamom, plus a pinch of cloves.
• Pumpkin spice: Swap cinnamon with pumpkin pie spice and add 2 tablespoons pumpkin puree. Bake 1–2 minutes longer.
• Protein boost: Replace 1/4 cup almond flour with vanilla whey or egg white protein. Expect slightly puffier cookies.
• Cream cheese version: Beat 2 ounces softened cream cheese with the butter for super soft, cakier cookies.

FAQ

Are these cookies truly keto?

Yes.

They’re made with almond and coconut flour and sweetened with a zero- or very low-calorie sweetener. Net carbs per cookie will vary by size and brand, but they’re typically low enough for a ketogenic diet.

What sweetener works best?

A granular erythritol or monk fruit–erythritol blend gives the most authentic “sugar” crunch and a clean taste. Allulose can be used but browns faster and makes a softer cookie; reduce bake time by 1–2 minutes.

Can I make them egg-free?

You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes).

The texture will be a bit more tender and crumbly, but still tasty.

Why use cream of tartar?

It adds the signature tangy note of classic snickerdoodles and works with baking soda for lift. It’s part of the flavor profile that sets snickerdoodles apart from sugar cookies.

How do I keep them soft after a day or two?

Don’t overbake, and store in an airtight container. A small piece of low-carb bread or a damp (not wet) paper towel in the container for a few hours can refresh texture if needed.

Can I double the recipe?

Absolutely.

Double all ingredients and bake in batches. Keep shaped dough in the fridge between bakes to prevent spreading.

My cookies spread too much. What happened?

The butter may have been too warm, or the dough needed more time to rest.

Chill the dough 20 minutes, or add 1–2 teaspoons coconut flour to firm it up.

Wrapping Up

Keto Snickerdoodle Cookies bring back the cozy cinnamon-sugar cookie you love without the sugar crash. They’re quick to make, easy to store, and endlessly adaptable to your taste. Keep this recipe in your back pocket for weeknights, holidays, or any moment that calls for a warm, sweet bite.

One batch and you’ll see—keto or not, these cookies are a keeper.