Keto snickerdoodles are soft keto cookies with a unique cinnamon flavor and only 1.4g of net carbs per cookie. Bonus, this recipe is also egg-free, dairy-free, and paleo-friendly!
What are Snickerdoodle Cookies?
Traditional Snickerdoodle cookies are small cookies with a cracked surface. They are typically crispy but some versions exist with a soft texture. They are very similar to sugar cookies, the main difference being the addition of cinnamon.
Interestingly no-one really knows why they are called Snickerdoodle. There are a few theories out there, but nothing is certain.
Are Snickerdoodle Cookies keto?
Traditional Snickerdoodle cookies are not keto-friendly. Because they are made with sugar, all-purpose flour, and rolled in more regular sugar. This makes a single small traditional snickerdoodle cookie reach 10 grams of net carbs.
To learn how to get all the taste of a Snickerdoodle Cookie without the carbs, keep reading!
What ingredients in soft cinnamon keto snickerdoodle cookies?
Do you miss the classic snickerdoodle cookies from Christmas or Thanksgiving? You will love this healthy keto version of your favorite treat that you can eat all year round.
A soft chewy, melt-in-your-mouth cinnamon cookie with delicious cinnamon sugar-free coating. Great news, this recipe uses only a few simple ingredients:
Almond flour – fine, not a coarse almond meal, or the cookies will have a gritty texture.
Coconut flour – fresh, no lumps.
Sugar-free crystal sweetener – feel free to use your favorite blend of stevia erythritol or monk fruit stevia blend. I always use this one. Read my review of sweeteners to find my top 4 keto-friendly sweeteners.
Coconut oil or melted butter
Unsweetened vanilla almond milk – at room temperature.
Baking soda – or a double amount if you want to use baking powder.
Apple cider vinegar
Xanthan gum – this gives a chewy texture to the cookies.
Cinnamon – because there is no Snickerdoodle Cookie without a touch of Cinnamon.
What do paleo Snickerdoodle cookies taste like?
They are soft, chewy cookies with a buttery texture and unique cinnamon flavor. Your family will love these on your Christmas cookie platter or as an afternoon tea snack with a cup of coffee at any time of the year.
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What makes a perfect coconut flour Snickerdoodle cookie?
A perfect healthy snickerdoodle cookie is soft in the middle and shows some cracks on the edges. It also has a delicious crunchy cinnamon-sugar coating that adds an amazing cinnamon flavor to your cookie.
This recipe replicates this perfectly!
How many carbs in these Low-carb snickerdoodle cookies?
These are very low-carb keto cinnamon cookies with only 1.4g of net carbs per serving and only 76 kcal. If you crave something sweet they are the best to fix your sweet tooth with no guilt.
Plus, these cookies freeze really well so you can make ahead a large batch and save some for later.
More keto cookie recipes
Keto cookies are great for the holiday season or to snack on. I recommend also trying these low-carb cookie recipes:
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In a large mixing bowl, whisk together all the dry ingredients: almond flour, coconut flour, sweetener, baking soda, xanthan gum.
Pour the melted coconut, unsweetened almond milk (at room temperature or it will solidify the coconut oil), vanilla and apple cider vinegar.
Combine with a spoon at first, then use your hands to knead the dough and forms a consistent cookie dough ball. Set aside in the bowl, at room temperature, while you prepare the cinnamon coating.
In a separate bowl, whisk together ground cinnamon and sugar free crystal sweetener of your choice.
Shape 16 small cookie dough balls. I am using a small mechanical cookie dough scoop to make cookies of same size and same carb count.
Roll each cookie dough balls into the cinnamon sugar free sugar, rolling the balls in your hands to stick the coating to the balls. Place each cookie ball onto a baking tray covered with parchment paper, leaving 1 cm space between each cookies.
Flatten the snickerdoodle cookie with a spatula until sides cracks and thickness is similar to a regular snickerdoodle cookie. These cookies won't expand while baking that is why it is important to shape/flatten them before baking.
Repeat for the following cookies.
Bake cookies at 180C for 8-10 minutes or until the sides are slightly golden brown, don't overbake are they won't be as soft.
Remove from the oven and cool down 5 minutes on the baking tray before transferring on a cooling rack. Slide a spatula under each cookie to gently transfer them onto a cooling rack without breaking.
The cookie are soft at first when out of the oven, they will harden and reach their best texture at room temperature, about 1 hour cool down required.