Keto Snickerdoodles
These Keto Snickerdoodles are a low-carb, sugar-free alternative to the classic snickerdoodle cookie. Made with almond flour and a keto-friendly sweetener, they’re soft, chewy, and full of cinnamon flavor. Perfect for satisfying your sweet cravings while staying true to a keto lifestyle!
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.