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!
Keto snickerdoodle – soft cinnamon cookies
If you miss the classic snickerdoodle cookies from Christmas, 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 few simple ingredients:
Almond flour – fine, not 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.
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
Xanthan gum – this adds chewy texture to the cookies
What do 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 any time of the year.
What makes a perfect Snickerdoodle cookie?
A perfect 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.
Low carb snickerdoodle – 1.4g net carbs
These are very low-carb cookies with only 1.4g of 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, these 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 holiday season or to snack on. I recommend you also try 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.