This post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
Beat in the almond flour, 1/2 cup (64 g) at a time.
In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
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.
Bake for about 15 to 20 minutes, until golden. Cool completely before moving.
Last Step: Leave A Rating!
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.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂