Keto Snickerdoodle Cookies – Vegan & Paleo
Keto snickerdoodles are soft keto cookies with a unique cinnamon flavor and only 1.4 grams 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:
-
- Keto peanut butter cookies – a keto vegan peanut butter cookie recipe, no eggs or butter!
- Keto chocolate cookies – a melt-in-your-mouth chocolate cookie with 1g net carb
- Keto shortbread cookies – an easy almond flour shortbread cookie recipe
xoxo Carine
Recipe Card
Keto Snickerdoodles
Ingredients
Dry ingredients
- 1 ⅓ cup Almond Flour
- 2 tablespoons Coconut Flour
- ⅓ cup Erythritol erythritol or monk fruit
- ½ teaspoon Baking Soda
- ½ teaspoon Xanthan Gum
Liquid ingredients
- ¼ cup Coconut Oil or melted butter
- ¼ cup Unsweetened Vanilla Almond Milk at room temperature
- 1 teaspoon Vanilla Essence
- 1 teaspoon Apple Cider Vinegar
Cinnamon coating
- 2 teaspoons Ground Cinnamon
- 3 tablespoons Erythritol - erythritol or monk fruit
Instructions
- 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 form 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 the same size and same carb count.
- Roll each cookie dough ball into the cinnamon sugar-free sugar, rolling the balls in your hands to stick the coating. Next, place each cookie ball onto a baking tray covered with parchment paper, leaving 1 cm space between each cookie.
- Flatten the snickerdoodle cookie with a spatula until the sides crack and the 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 180°C/355°F for 12-15 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 cookies 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.
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Carine, j’adore votre site ! Un très grand merci de vos recettes et de votre merveilleuse generosité en les partageant. (Il est également bien possible que se trouvent des erreurs dans mon français comme elle est une langue supplémentaire chez moi comme votre anglais charmant et excellent !) <3 Par curiosité, qu'est-ce que c'est votre deuxième langue après le français et avant l'anglais ?
Merci beaucoup ! I learnt German first for 12 years then I started English. Thanks for reading my blog, XOXO Carine
Hi Carine, your cookie recipes are my favorite by far. However I am having a bit of trouble with the snickerdoodles. I weighed the ingredients using your gram measures and even when I bake for 12 minutes they come out underbaked/doughy. I have checked my oven temp and just don’t know if there is any other advice you can provide. Thanks so much.
Simply bake them longer, up to 18 minutes. They are ready when golden on the top. It is normal to have a soft cookie when out of the oven, they firm up with time. Enjoy,
I wish i could have uploaded a photo. The cookies looked picture perfect. But two things went wrong. You said bake 8-10 min and don’t overbake. So I baked for 8 1/2 min, leaving them on the pan as directed before removing. But they were just totally under baked. This was my mistake which I will correct the next time I make these. But the second thing about these cookies is that they’re not sweet. At all. I used the 1/3 cp of erythritol in the mix. And of course used the correct amount in the cinnamon mixture for rolling. Not sweet. Like totally bland. Next time, i will bake longer. And I will increase the sweetener to 1/2 cp. but overall, a very pretty cookie and easy to put together.
These are our first keto biscuits – quite nice and we love the low carb level.
I am happy you love them! Enjoy, XOXO Carine
I love your recipes , help me bake to my son who has food intolerance but his new test appear has intolerance to coconut and almond , how can I measure for use flour rice or kasava .
Thank you! I am so glad you both are enjoying my recipes. I can’t recommend on rice flour or cassava flour since I never used them in my kitchen. I only use keto flours. Almond flour can always be replaced by same amount of sunflower seed flour. . Enjoy, XOXO Carine
These cookies are marvellous. Even my sugar loving teenage son loves them. And so easy to make.
I don’t have almond milk but am desperate to try these cookies. Could I substitute heavy cream or regular milk??
Yes, any milk will work or heavy cream Enjoy the keto recipes on the blog, XOXO Carine
One of the best Candida diet desserts I’ve tried. Followed the recipe exactly except for substituting equal amounts of Lakanto monk fruit sweetener instead of erythritol. Will definitely make again. I’ll probably add a pinch of salt next time
Thanks for the lovely feedback! Yes, erythritol or lakanto crystal sweetener are both working well in all my recipes, Enjoy! XOXO Carine
It would be nice if you would fix the typos in your recipe.
That is so rude, when someone is good enough to share you should say thankyou or say nothing at all
Sure! I am French and I do my best to write in English (it is my third language) so I am sorry for my mistakes. Enjoy the recipes, XOXO Carine
This is the most amazing cookie I have made from your website ????❤️
Thank you ! I am so glad you love them too, XOXO Carine
Hi Carine, if not freezing, what is the best way to keep these cookies fresh?
They are delicious!
Thanks
Ceren
Hi Ceren, they store very well in a cookie jar in the pantry for up to 5-7 days. Enjoy the recipe. XOXO Carine
This is the best keto dessert recipe I’ve ever tried! Sometimes I find it rather hard being keto + vegan, but this will certainly make it easier. I’ve hated almost every other dessert recipe I’ve tried, but this one was super good. I adjusted the monkfruit sweetner as I would rather less sweet than the aftertaste, and it’s a total hit! BTW, the xanthum gum really makes the difference!!
Thanks so much for restoring my hope in vegan keto desserts!!
You are welcome ! There is plenty of keto vegan desserts recipes on my blog, enjoy! XOXO Carine.
These are delicious! I am making this recipe for the 2nd time and sharing it with co-workers. Hopefully they find it as amazing as I did.
I hope they love it too! Let me know, XOXO Carine
Do you have to add the gum or is there a replacement?
No you don’t but the cookie will be less chewy. Enjoy, XOXO Carine