Keto Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, designed for those following a low-carb or keto diet. These cookies deliver the same warm, cinnamon-sugar flavor you love, but without the added sugar and carbs.
Made with almond flour and a keto-friendly sweetener, they’re soft, chewy, and perfect for satisfying your sweet tooth while keeping your carb count in check.
Whether you’re new to the keto lifestyle or just looking for a healthier cookie option, Keto Snickerdoodles offer the perfect balance of flavor and texture.
Let’s dive into the details of what makes these cookies so special!
What Are Keto Snickerdoodles?
Keto Snickerdoodles are a low-carb version of the traditional snickerdoodle cookie, which is typically made with sugar, butter, and flour. These keto-friendly cookies substitute almond flour for regular flour and use a sugar alternative like erythritol, monk fruit, or stevia to keep them sugar-free.
The result is a soft, buttery cookie that’s full of cinnamon flavor but without the carbs.
What makes them truly unique is the combination of ingredients that allow them to remain fluffy and tender, just like the original version.
Keto Snickerdoodles are the perfect treat to enjoy while maintaining a ketogenic diet, allowing you to indulge without guilt.
Ingredients You’ll Need for Keto Snickerdoodles
To make your own batch of Keto Snickerdoodles, you’ll need a few essential ingredients. Luckily, these cookies are made with easy-to-find, low-carb staples that you may already have in your pantry.
For the Cookie Dough:
- Almond Flour: The base of the dough, providing a light and nutty flavor.
- Butter: Adds richness and moisture to the cookies.
- Egg: Helps bind the ingredients together and adds structure.
- Sweetener: A keto-friendly sugar substitute like erythritol or monk fruit.
- Vanilla Extract: Enhances the flavor of the cookies with a touch of sweetness.
- Baking Powder: Helps the cookies rise and become fluffy.
- Cinnamon: Adds a cozy, spiced flavor to the dough.
For the Cinnamon Sugar Coating:
- Cinnamon: A key flavor in snickerdoodles, used in the coating for that signature taste.
- Sweetener: A bit of your chosen keto sweetener, mixed with cinnamon, for rolling the dough before baking.
These simple ingredients come together to create a delicious cookie that’s just as satisfying as its classic counterpart.
How to Make Keto Snickerdoodles: Step-by-Step
Making Keto Snickerdoodles is simple and quick, and you won’t miss the traditional ingredients one bit. Here’s a step-by-step guide to making these delicious cookies:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and perfectly as soon as they’re ready to go in.
Step 2: Prepare the Dough
In a large mixing bowl, combine the almond flour, baking powder, and a pinch of salt. Stir to combine and set aside. In a separate bowl, beat together the softened butter and sweetener until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth dough. If the dough seems a bit soft, refrigerate it for 10-15 minutes to firm up.
Step 3: Form the Cookies
Once your dough is ready, scoop out about a tablespoon of dough and roll it into a ball. Continue rolling the dough until you’ve used it all up.
Step 4: Coat the Dough in Cinnamon-Sugar
In a small bowl, mix together the cinnamon and sweetener for the coating. Roll each dough ball in the cinnamon-sugar mixture, making sure it’s fully coated on all sides.
Step 5: Bake
Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently press each ball down with the back of a spoon or your fingers to flatten them slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Keep an eye on them, as baking times may vary slightly depending on your oven.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and hold their shape. Once they’re cool, enjoy your keto-friendly snickerdoodles with a warm cup of tea or coffee!
Frequently Asked Questions (5)
1. Can I use coconut flour instead of almond flour?
While almond flour is the best option for these cookies, you can substitute coconut flour, but you’ll need to adjust the amount. Coconut flour is more absorbent, so use about 1/4 cup of coconut flour for every 1 cup of almond flour, and consider adding a bit more egg or butter to achieve the right texture.
2. How do I store Keto Snickerdoodles?
Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. Just make sure they’re fully cooled before freezing.
3. Can I use a different sweetener?
Yes! You can swap out erythritol for monk fruit, stevia, or any other keto-friendly sweetener. Just be sure to adjust the quantity based on the sweetness level of the substitute.
4. Why did my cookies spread too much?
If your cookies spread too much during baking, it could be due to the dough being too warm when placed on the baking sheet. Try chilling the dough for a bit before baking, and ensure your butter is softened but not melted when mixing the dough.
5. Are these cookies truly sugar-free?
Yes! The cookies are sugar-free as long as you use a keto-friendly sweetener like erythritol or monk fruit. These sweeteners don’t raise blood sugar levels, making them suitable for a keto diet.
Conclusion
Keto Snickerdoodles are the perfect way to enjoy a classic cookie while staying true to your low-carb or keto lifestyle. With just a few simple ingredients and a straightforward recipe, you can create a batch of these delicious cookies that are soft, chewy, and packed with the sweet cinnamon flavor you crave. Whether you’re treating yourself or sharing with friends, these cookies make the perfect snack or dessert.
Enjoy these guilt-free treats, and let them be a part of your keto baking repertoire!
Keto Snickerdoodles
Equipment
- Mixing bowls (2)
- Electric Mixer (optional, or use a whisk)
- Baking Sheet (1)
- Parchment Paper (for lining the baking sheet)
- Spoon or Cookie Scoop
- Wire Rack (for cooling)
Ingredients
- 1 ½ cups 180g Almond Flour
- ½ cup 115g Butter, softened
- 1 large Egg
- ¼ cup 50g Keto-friendly Sweetener (erythritol, monk fruit, or stevia)
- 1 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
- 1 tsp Cinnamon for dough
- Pinch of Salt
For the Cinnamon Sugar Coating:
- 1 tbsp Cinnamon
- 2 tbsp 30g Keto-friendly Sweetener (erythritol or monk fruit)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a mixing bowl, combine the almond flour, baking powder, and salt. Set aside. In another bowl, beat together the softened butter and sweetener until light and fluffy. Add the egg and vanilla extract, mixing until smooth. Gradually stir in the dry ingredients to form a dough.
- Chill the Dough (optional): If the dough is too soft, chill it in the fridge for about 10-15 minutes to firm it up.
- Form the Cookies: Scoop out about a tablespoon of dough and roll it into a ball. Continue rolling all the dough.
- Coat in Cinnamon Sugar: In a small bowl, mix the cinnamon and sweetener. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the coated dough balls on the prepared baking sheet, about 2 inches apart. Gently flatten each ball with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Once cool, enjoy these warm, soft, cinnamon-kissed cookies!
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Sweetener Substitutes: You can use stevia, monk fruit, or a blend of erythritol and stevia as alternatives. Adjust the quantity based on sweetness levels.
- Chilling Dough: Chilling the dough helps prevent the cookies from spreading too much. If you’re in a rush, you can skip this step, but for best results, give it a short chill.
