These keto snickerdoodle cookies are crispy on the outside and soft on the inside. These taste just like a classic snickerdoodle.
If you’re looking for an easy low carb cookie recipe to try, this is the one. There is something nostalgic and comforting about a snickerdoodle, so I’ve been on a mission to find a good keto snickerdoodle cookie recipe. I tested five variations before finding a recipe I liked.
This recipe has everything I want in a snickerdoodle. The cookies have crispy edges, and a soft and tender interior. They are dusted with cinnamon and sweetener.
Low Carb Flours
To make these cookies, you will need a combination of almond flour, coconut flour and xanthan gum. And yes, you really do need all three. I tried to make a version with just almond flour but the cookies were just too flat. The coconut flour is there to provide structure and you won’t taste it. And the xanthan gum is needed to make the cookies thick and a little chewy.
- When the cookies are finished baking, they will actually still be very soft in the center, as if they are not done. This is normal. The cookies will set once cooled.
- Do not attempt to remove the cookies from the cookie sheet until they are cooled and set.
Keto Low Carb Snickerdoodles
- 1 1/4 cup superfine almond flour
- 2 tbsp coconut flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup erythritol granular
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp erythritol granular
- 2 tsp cinnamon
- Preheat oven to 375°F. Line two baking sheets with silicone baking mats.
- Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until evenly combined.
- In a large bowl, add butter and erythritol. Cream together on high speed until light and fluffy. Beat in vanilla and egg.
- Set mixer on the lowest speed and stir in flour until just incorporated.
- Use 1.5 tbsp cookie scoop to form dough balls.
- In a small bowl, add coating ingredients. Whisk together until evenly mixed.
- Roll dough balls in coating and then place onto prepared baking sheets, spacing them 2 inches apart.
- Using the palm of your hand, press dough balls until they become thick flat disks (they will spread a little during baking but not too much. You want the disks to be about 1/3 inch to 1/2 inch thick).
- Bake cookies for about 10 minutes, until edges turn brown. Do not be concerned that cookies are still soft and not set in the middle. They will harden when they cool. Allow the cookies to cool and set before removing and eating.
- Recipe very slightly adapted from gnom-gnom
- You can substitute erythritol with Swerve.
- I use this OXO cookie scoop.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.