Keto snickerdoodle are soft keto cookies with a unique cinnamon flavor and only 1.4 g net carbs per cookie. Bonus, this recipe is also egg free, dairy free and paleo friendly!
Keto snickerdoodle – soft cinnamon cookies
If you miss the classic snickerdoodle cookie this Christmas, you will love this healthy keto version of your favorite treat. A soft chewy, melt-in-your mouth cinnamon cookie with delicious cinnamon sugar-free coating. Great news, this recipe use only few simple ingredients:
- Almond flour – thin, not thick almond meal or the cookeis 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.
- Coconut oil or melted butter
- Unsweetened vanilla almond milk – at room temperature
- Baking soda – or double amount if you want to use baking powder
- Apple cider vinegar
- Xantham gum – this add chewy texture to the cookies
- Cinnamon
What do Snickerdoodle cookies taste like?
They are soft, chewy cookies with a buttery texture and unique cinnmon flavor. Your family will love those on your Christmas cookie platter or as an afternoon tea snack with a cup of coffee.
What make perfect Snickerdoodle cookies ?
A perfect snickerdoodle cookie is soft in the middle and shows some cracks on the edges. It also have a delicious crunchy cinnamon sugar coating that adds an amazing cnnamon flavor to your cookie.
Low carb snickerdoodle – 1.4 g net carbs
Those are very low carb cookies with only 1.4 g net carbs per serve and only 76 kcal. If you crave something sweet they are the best to fix your sweet tooth with no guilt. Plus, those freeze really well so you can make ahead a large batch and sav some for later.
More keto cookies recipe
Keto cookies are great for holiday season or to snack on. I recommend you also try those low carb cookies recipes
- Keto peanut butter cookies – a keto vegan peanut butter cookie recipe, no eggs or butter!
- Keto chocolate cookies – melt-in your mouth chocolate cookie with 1 g net carb
- Keto shortbread cookies – an easy almond flour shortbread cookie recipe
xoxo Carine
Keto snickerdoodles
Ingredients
Dry ingredients
- 1 1/3 cup almond flour (150g)
- 2 tablespoons coconut flour (12g)
- 1/3 cup sugar free crystal sweetener - erythritol or monk fruit (70g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon xantham gum
Liquid ingredients
- 1/4 cup melted coconut oil or melted butter
- 1/4 cup unsweetened vanilla almond milk at room temperature
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
Cinnamon coating
- 2 teaspoon ground cinnamon
- 3 tablespoons sugar free crystal sweetener - erythritol or monk fruit
Instructions
- In a large mixing bowl, whsik together all the dry ingredients: almond flour, coconut flour, sweetener, baking soda, xantham 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 (see here, affiliate link) 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 parchement paper, leaving 1 cm space beteen each cookies.
- Flatten the snickerdoodle cookie with a spatula until sides cracks and thickness is similar to a regular snickerdoodle cookie. Those cookie 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.
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Leave a comment
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