Soft in the middle with crispy edges, these low carb keto Snickerdoodle cookies are a quick and easy way to satisfy your sweet tooth without refined sugar or grain/gluten. The perfect cookie for any occasion.
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Best Snickerdoodle Cookie Recipe – Keto, Low Carb, Gluten-free, Grain-free, Sugar-free
I adore my son, but I dread when he wants to play “chef helper”. Toddlers and scooping or pouring is dangerous, so when he wants to help me make cookies, I get extra protective of my ingredients and equipment. Watching that child crack an egg is like watching the Incredible Hulk tear through a wall. But I suppose if I’m going to raise the next Master Chef Junior all-star, I have to let him start somewhere.
These Low Carb Keto Snickerdoodle Cookies were partly his genius. He advised me on the measurements, with some prompting, of course. He also insisted that he help scoop and pour all the ingredients into the mixer, which meant I had to go back and reassess for the recipe you see below. This kid has some internal chef instincts though.
The resulting cookie has a soft, chewy middle with nice crispy edges. It’s buttery, and has that little tangy aftertaste that you expect from the quintessential Snickerdoodle cookie. I wasn’t sure how moist these would be since I used almond flour, but the addition of xanthan gum helps to keep the shape and gives a firmer texture, especially with the use of all that butter, which might have otherwise turned into a crumbly, spread-out mess on your baking tray.
How to make Easy Keto Snickerdoodle Cookies
- Salted butter, softened
- Granular erythritol, Swerve
- Pure vanilla extract
- Blanched, ground almond flour
- Baking soda
- Cream of tartar
- Xanthan gum
- Grass-fed, powdered gelatin (optional, see note)
- Ground cinnamon
Low Carb Cinnamon Sugar Cookie Recipe Tips & Tricks
Not all low carb sweeteners are created equal. In order to keep these low carb and sugar-free, I’ve opted to use erythritol (Swerve is my preferred brand) as the sweetener. I personally prefer it to monkfruit or stevia as I am not bothered by the cooling sensation. However, you could consider monkfruit if erythritol is not an option for you. Monkfruit is slightly sweeter to me, so I would be ready to possibly reduce the sugar substitute, but this all depends on your threshold. But I find the 1/4 cup of Swerve to be plenty sweet, especially since the last step of the recipe is to roll the cookie in cinnamon and “sugar” before baking.
These cookies spread out on the baking sheet like crazy–give them lots of room. Unless you want a sheet pan sized cookie, be sure to leave about 2 inches in between each cookie.
Speaking of baking, I highly advise about 8-10 minutes in a 350 degree oven. These cookies can burn easily on the bottom because of the external sugar. I normally keep an eye on the batch towards the end of baking just to make sure that I don’t end up with a burnt bottom. The top might not look done, but if you make sure to flatten these out a bit, you’ll have a lovely soft middle with a slight golden color on the edges and bottom.
Other Low Carb Keto-friendly Cookie Recipes you’ll love
Soft and chewy low carb and sugar-free Snickerdoodles with crispy edges.
- 1 stick salted butter, softened
- 1/2 cup granular erythritol, Swerve
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cup blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp xanthan gum
- 1 tsp powdered gelatin (optional, see note)
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1 tsp cinnamon
- 2 tbsp granular erythritol
Preheat oven to 350 degrees.
In a large mixing bowl, beat softened butter until light and creamy. Add erythritol and mix until well-incorporated and fluffy. Add vanilla and egg. Mix to combine.
Mix all dry ingredients in a medium bowl. Add into the wet ingredients and stir to combine.
Make the Cinnamon Sugar Coating by combining ingredients into a small bowl.
Line a baking tray with parchment paper. Use a cookie scoop to create a dough ball. Roll the dough ball in the cinnamon sugar. Place on the tray. Flatten slightly. Repeat until you have created about 12 cookies. Leave at least 2 inches between cookies as they will spread.
Bake 8-10 minutes. Watch towards the end as the external sugar will burn quickly. Bottom will be a golden brown.
Cool and serve. Store remaining cookies in an air tight container.
Gelatin will help maintain a chewy texture, but is not required.
Serving Size:12 Servings
Amount Per Serving: Calories: 161Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 175mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 4g
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