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Your holiday cookie list won’t be complete without this keto snickerdoodle cookie recipe! Snickerdoodles are a beloved cookie and it’s easy to see why. They are mild in flavor with the right amount of sweetness and a touch of cinnamon. What’s not to love? Well… the carbs and sugar, for starters. Which is why I needed to come up with some low carb snickerdoodles. We shouldn’t have to miss out!
So, I mimicked the classic style and flavors, and ended up with what I think are the best keto snickerdoodle cookies! Try them out anytime of year (because there is no wrong time for keto snickerdoodle cookies!), but especially during the holidays. It’s a must!
What Are Snickerdoodles?
Snickerdoodles are essentially a sugar cookie that’s been rolled in a cinnamon sugar mixture before baking. They are sweet and cinnamon-y and considered a classic! They aren’t a strictly holiday cookie, but many people make them during the holidays.
These low carb snickerdoodle cookies are made with the same concept – except we’ve made them low carb and keto! Instead of using sugar, we’re using a keto and low carb sweetener, and instead of flour, we’re using almond flour. It still tastes like your favorite cookie, but in a healthier package.
How To Make Keto Snickerdoodle Cookies
This keto snickerdoodle cookie recipe is an easy one, which is convenient because you can make them whenever your snickerdoodle keto cookie craving strikes!
Let me show you how to make keto snickerdoodle cookies with almond flour:
- Mix together low carb snickerdoodles dough. Using a hand mixer, cream the butter and sweetener together until fluffy.
TIP: Using a golden sweetener gives the cookies a brown-sugar-like flavor, but you can use regular granulated if that’s all you have.
- Add remaining ingredients. Beat in the cinnamon, xanthan gum, and baking powder. When combined, beat in the egg and vanilla.
TIP: The xanthan gum makes the cookies soft and chewy! If you prefer to avoid it, try a tablespoon of unflavored gelatin powder instead.
- Add almond flour. Beat in the almond flour 1/2 cup at a time. The cookie dough will be a bit crumbly, like this:
- Mix together coating. In a small bowl, stir together sweetener blend and cinnamon.
- Form cookies. Using a medium cookie scoop, scoop the dough. Release and roll the snickerdoodle cookie dough balls into the cinnamon coating.
- Place cookies on baking sheet. After they’ve gotten a roll in the cinnamon coating, place them on a prepared cookie sheet and lightly flatten using the palm of your hand.
TIP: The cookies won’t spread much, so you’ll need to flatten them to the thickness you want before baking. They can form cracks on the edges as you flatten them, which is totally fine!
- Bake. Bake the cookies until golden. Cool completely before removing them from the pan!
Carbs In Snickerdoodle Cookies
Traditional snickerdoodle cookies have about 13 grams carbs, and most of that is sugar!
In my sugar free snickerdoodles? Only 3 grams net carbs!
The full nutrition stats can be found below the recipe card, but these snickerdoodle carbs are low, making them perfect for your low carb and/or keto lifestyle.
How To Store Keto Snickerdoodle Cookies
This keto snickerdoodle cookie recipe can be stored at room temperature, or in the freezer.
Once the cookies have baked and cooled completely, you can transfer them to an airtight container. They’ll last for 5 days (if you’re lucky!) on the counter, though mine rarely last that long!
Can You Freeze Low Carb Snickerdoodles
Yes, you can freeze snickerdoodle keto coookies! In fact, I like to have some in the freezer for whenever a sweet treat craving strikes or for a post-dinner dessert that’s ready at any moment.
Store them in an airtight container or zip lock freezer bag for 2-3 months in the freezer.
More Keto Cookie Recipes
If you like this keto snickerdoodle recipe, you might also like some of these other keto cookie recipes:
- Keto Pumpkin Cookies – Given my love for all things pumpkin, pumpkin cookies were necessary! These cookies are perfectly spiced with an icing glaze. Make them all fall long.
- Low Carb Ginger Snaps – Another holiday favorite, these gingersnaps have all of the great ginger spice, with the right amount of sweetness to balance it all out.
- Sugar-Free Peanut Butter Cookies – Part treat, part wholesome snack, these cookies are excellent with a glass of almond milk for an after-school (or work!) snack.
- Keto Cream Cheese Cookies – This quick and easy low carb cookie recipe takes just 10 minutes to prep, and the result is soft and creamy cookies. They are a favorite.
- Best Keto Chocolate Chip Cookies – This list wouldn’t be complete without the classic chocolate chip cookies! These also have a paleo/dairy-free option and are one of my most popular cookie recipes.
- Keto Meringue Cookies – Made with just 4 ingredients, these cookies are light, bright, and sweet.
Tools To Make Low Carb Snickerdoodles Cookies
Tap the links below to see the items used to make this recipe.
- Hand Mixer – Using a hand mixer for this low carb snickerdoodle recipe ensures that the butter is properly creamed. I love this version as it doesn’t take up a lot of space in my kitchen.
- Medium Cookie Scoop – Using a cookie scoop will ensure that your keto snickerdoodles are uniform in size. It also helps make the cookies even faster.
- Nonstick Sheet Pan – My all-time favorite pans! I have different sizes of these, depending on what I’m baking or roasting. They are super high quality and never stick – keto snickerdoodle cookies included!
Keto Snickerdoodles Cookie Recipe
Get Besti Brown Keto Sweetener For Your Low Carb Snickerdoodles!
Meet Besti Brown Monk Fruit Allulose Blend, the brown sugar replacement that has the moisture, color and flavor of brown sugar - with NO aftertaste & 0 net carbs!
GET IT HERE
Low Carb Keto Snickerdoodles Cookie Recipe
This keto snickerdoodle cookie recipe lets you enjoy a cookie classic with only 3g net carbs! See how to make low carb snickerdoodles in just 30 minutes.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Cookies:
Coating:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
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Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
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Beat in the almond flour, 1/2 cup (64 g) at a time.
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In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
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Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
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Bake for about 15 to 20 minutes, until golden. Cool completely before moving.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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62 Comments
Todd
0Question. The measured ingredients above stat 1/3 cup sweetener and 1/2 teaspoon cinnamon. But the sweetener and cinnamon are used both in the batter and in the separate bowl to roll the dough balls into. Are those the same measurements for both?
Wholesome Yum D
0Hi Todd, The dough ingredients and the topping ingredients are listed separately on the recipe card.
Aaron Stewart
0This is a wonderful recipe! We are iced in, and I had a craving for snickerdoodles. Due to what I had on hand, and a mistake, some adjustments were made to the recipe: I used 3 c almond flour and 8T vegetable shortening (mistake and sub bc we had no sticks of butter). I also used 1T gelatin as suggested for a xanthan sub, and I added 1/4t cream of tartar just because. but they came out wonderfully tasty, and the house smells so good, too!
Pam Gray
0Yummy and flexible cookie recipe. I like the omega 3:6 ratio of pecans better than almonds and substituted pecan meal for half the almond flour. The final product was excellent. The cookie itself is not very sweet so the coating is important. This is a quick and easy recipe. I’ll be making them again.
Kerry
0I don’t have a cookie scoop, so I rolled them by hand and ended up with 24 of the cutest, yummiest little snickerdoodles ever. Great recipe as is. Since my cookie balls were a little smaller, I lightly flattened them as directly by Maya baked them for 12 minutes. They were perfect. : )
DE Garasonnes
0These are by far some of the best low-carb cookies I have made. They are a staple in my house & they freeze well. Highly recommend.
Deborah Stone
0These are my “go to” recipes for cookies. I add ground cloves & double up on the cinnamon. I like them spicey. I like easy, so I don’t bother w/the frosting, I just add Lily’s chocolate chips to the batter. Great recipe & thanks so much!
Regina
0Will using coconut oil instead of butter change the cookie texture? I avoid dairy when possible but want the proper texture of a snickerdoodle. Thanks.
Wholesome Yum D
0Hi Regina, You can use coconut oil in this recipe if you would like to.
Linda
0I tried this recipe and was so excited before I put them into my oven. I tried baking them for 18 minutes because things at altitude typically take longer to bake. Unfortunately, this resulted in cookies that were burnt. I reduced the time on my second tray and even though I took them out around 10 minutes, it appeared that they were starting to burn as well. Does dusting them with the cinnamon and Besti make the outsides burn more quickly?
Wholesome Yum D
0Hi Linda, Maybe your cookies were too close to the top of the oven? Also, I would confirm that your oven was at the correct temperature. I have not experienced mine burning from the cinnamon and sweetener.
Barbara A York
0Have you ever made these with cream of tarter? That is the flavor I like about snicker doodles is the cream of tarter. What do you think??
Wholesome Yum D
0Hi Barbara, I have not tested these with cream of tarter. If you try it let me know how it goes!
Hides
0I always come back to this recipe. these cookies always hit the spot for me! (p.s. I use my blendtec to make)
Laurie Meagher
0I made the snickerdoodle cookies they taste yummy! It was easy to make I don’t have any comments on how to make it better thank you, Laurie Meagher
Deborah
0Thanks for all these cookie recipes. I’m going to try a bunch of them. Unfortunately, though, what makes Snickerdoodles Snickerdoodles is not the cinnamon sugar, which just makes them a cinnamon sugar cookie. It’s the cream of tartar that gives them that tiny bit of tang. I may try your recipe, adding cream of tartar, because the rest of it looks like it should work.
Janice D Esbenshade
0I tried these today as my hubs’ favorite cookie is snickerdoodles. However they are very dry – kinda grainy -and very little flavor . Did i do something wrong ?
Maya | Wholesome Yum
0Hi Janice, What sweetener did you use? This recipe uses Besti Brown Monk Fruit Allulose Blend – which is what gives them flavor and makes them moist. Using a different sweetener may have a dry result.
Angie
0I have Lakanto Classic Monkfruit Sweetener and Sukrin Gold brown sugar alternative. Could I use either or a combo of them?
These look so good I don’t want to wait too get the recommended sugar but will if I must. 🙂
Wholesome Yum M
0Hi Angie, Yes, you can use those, but they turn out more soft, moist, and with a better brown sugar flavor if you use Besti Brown Keto Sweetener. Hope you’ll give it a try!
Patty
0We thought these were delicious! Melt in your mouth, deliciousness!
Merlin Anderson
0HI. How many snickerdoodle cookies are in a serving size?
Wholesome Yum M
0Hi Merlin, 1 cookie is a serving.
Heather Majors
0Thank you for this Keto Friendly recipe. The one comment I have is that it seems strange that you would specify gluten-free baking power as if there is any other kind. Baking powder by its very composition is gluten-free, always has been. So if someone is going out there and paying more just for the package to say gluten-free they are falling prey to marketing hype. Baking powders don’t have wheat, rye, barley, or triticale which are the types of grains that have gluten. I give 5 stars to the recipe though.
Wholesome Yum M
0Hi Heather, I’m glad you enjoyed the recipe! Gluten-free baking powder ensures there isn’t any gluten in the product. It is not hype. Although baking powder doesn’t strickly contain wheat, cross-contamination is likely to occur in certain manufactured products, and baking powder is one of them.
Rosemary Miner
0I did not like these at all! Not sweet and they tasted bitter. I tried a peanut butter one before, not your recipe and they tasted bitter as well. I guess I just don’t like Almond Flour. Although I make blueberry muffins with Almond Flour and they are very good! Thank you!
Wholesome Yum M
0Hi Rosemary, I’m sorry these didn’t turn out as expected. Are you using blanched finely milled almond flour? Using almond flour that contains the skins gives baked goods a very bitter aftertaste. Also, are you using the suggested sweetener in the recipe? Some sweeteners can leave a bitter aftertaste.
Sarah
0The recipe was easy to follow and the final product tasted great.
Sherrie
0These ended up spreading on me. Any clue as to why? I added cream of tartar, not much and for my sweetener I used a combination of golden monk fruit with xylitol. The flavor was spot on, but I want mine to be thick .
Wholesome Yum M
0Hi Sherrie, If you are wanting a thick cookie, the best way to achieve this is to chill the completed dough before baking.
Annette Flanery
0What difference does it make if we dont use the xanthan gum?
Wholesome Yum M
0Hi Annette, Your cookies may not hold together well without the xanthan gum, they could turn out crumbly.
Lori
0I just made these for the first time – they are so yummy! My husband loves them too. I made the ginger snaps last week and they were great but I think the snickerdoodles are my favorite of the two.
Thanks for all the great recipes!!
Sarah
0How come the recipe doesn’t use cream of tartar? Is it not keto friendly?
Wholesome Yum M
0Hi Sarah, Cream of tartar is fine to use on a keto diet. You can add it to your recipe if you would prefer.
Leanne Long
0Can these be made with allulose? I just got my order and love it – way better than anything with erythritol!
Wholesome Yum M
0Hi Leanne, Yes you can use allulose in the same amounts. The texture will be a bit softer and they might get a little more golden, but it should work fine.
Xam
0Delicious and quick recipe. The cookie hardened quickly after cooling so no need to leave them out overnight like other cookies I’ve made. I formed my cookies into 1/2 tbsp balls –> 37 cookies, 1g carb each. Thank you for sharing the recipe!
Grant
0How could I make these dairy free. Thankyou
Wholesome Yum M
0Hi Grant, You can substitute the butter with coconut oil in the same quantity.
jules
0Hello! I just made my first batch and we really liked it! I’m just wondering if you know why the calories and fat are so high in this recipe. Is it the amount of butter?
Wholesome Yum M
0Hi Jules, I am glad you enjoyed them! Yes, the butter and almond flour contribute to the high fat and calorie counts (which is not considered a bad thing on keto).
Michelle
0Hi, I can’t have almond flour. What other flour will work just as well? Thanks in advance!
Wholesome Yum A
0Hi Michelle, you may be able to use sunflower seed flour, but I haven’t tested that myself. It will react with the baking powder and turn the cookies green, but they would still be safe to eat. 🙂
Marcy
0Maybe I’m missing something but I can never find the recipes for the items highlighted. If I read the entire article, I end up with the option of “pinning” to Pinterest, which I can’t stand using, or going into Pinterest. Where can I find the actual recipes?
Maya | Wholesome Yum
0Hi Marcy, The recipe card is always right below the big Pinterest box you’re referring to. 🙂
Tayo
0Oh my, I can’t wait to make these. They look amazing!
Anita
0Snickerdoodles! One of my most favorite cookies of all time. Do you think it will be okay if I use maple syrup/honey instead of monk fruit sweetener?
Maya | Wholesome Yum
0Hi Anita, You can substitute with another granulated sweetener, not a liquid one. Coconut sugar is an option if you don’t mind the sugar.
Emily
0I have such fond memories of making snickerdoodles as a kid and I loved this keto version!
Andrea Metlika
0These are definitely going on my baking to do for the holidays.
Wilhelmina
0These cookies are dangerously good! Snickerdoodles are one of my favorite Fall cookies and I am so happy to find this keto version!
Renee Goerger
0Thank you for making this love-carb version of my favorite cookie! They’re delicious!
Valerie Rath
0What a classic this time of year. I love Snickerdoodles. 🙂
jenna
0I adore snickerdoodles!!! Can’t wait to try these out. Just gotta grab some xanthan gum 🙂 Glad you left a recommendation
Ashley
0These are scrumptious!!! Can you believe I’m taking them to a holiday cookie exchange next week – it’s a little early in my book, but oh well!
Heidy L. McCallum
0I love how you have turned a wonderful classic treat into a Keto recipe that everyone can enjoy! Bookmarking to share with my best friend that is doing Keto.
Helen
0I love Snickerdoodle cookies, they always sound so delicious. Brilliant idea to make them in a keto-friendly version. Perfect for family and friends, and I think they would make a lovely homemade gift too.
Claudia Lamascolo
0These really are a classic favorite cookie and they photos are drool-worthy I need to make these again soon they are so good!
Justine
0I’m not Keto, but I do love that low carb life. Can’t wait to try these cookies!
Diana Reis
0You’ve done it again. This recipe tastes great and helps me stay on my diet.
Anita
0Yay, this is one of my favorite cookies, now in low carb and keto version. Now I can eat plenty of this, guilt free! 🙂