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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.