My keto snickerdoodles have the tang and spice you expect from a snickerdoodle cookie, but at a fraction of the carbs, & with some protein!
I just find that having keto friendly treats makes sticking to the diet MUCH easier through the Christmas season.
Today, I’m sharing my keto snickerdoodle recipe!
These thick snickerdoodle cookies are a VERY convincing substitute for traditional snickerdoodle cookies, with all the key features of the classic cookies.
This low-carb snickerdoodle cookie recipe makes thick, soft sugar cookies with a chewy center and slightly crisp edges.
They have the perfect texture - you’d never know it was a gluten free cookie, much less that it’s grain free AND low carb!
These keto snickerdoodle cookies are great on their own, enjoyed with a cup of coffee, or included as part of a keto Christmas cookie tray.
Make a batch of these, and a few other of my Keto Cookie Recipes, box them up as variety packs, and you’ve got the perfect keto Christmas gift for your friends who are watching their carbs.
Anyway, let’s get to that recipe!
The Nutritional Data
These low carb snickerdoodle cookies are the perfect cookie for anyone following a keto diet, or low carb lifestyle in general.
As with all of my keto recipes, I go by net carbs, rather than total carbs.
This recipe makes 30 low carb snickerdoodles - if yours are bigger or smaller (more or fewer from a batch), your nutrition info will vary slightly from what’s stated below, and in the recipe card.
Anyway, just over 9 grams of carbs per cookie come from sugar alcohols.
Add that to the 1 gram of fiber, and you're left with just under 2g net carbs per cookie.
They’re also gluten free snickerdoodles, so they make for very inclusive Christmas cookies!
Ingredients
If you’ve done any of my keto cookie recipes before, you’ll find this keto snickerdoodle cookie recipe uses pretty basic ingredients.
You’ll probably already have them on hand, and if you don’t - they should be easy enough to find in any grocery store.
A few notes for you:
The “Flour” Mix
As with most of my keto baking, I replace the wheat flour usually found in cookie recipes, with a blend of keto friendly flour substitutes.
I find that using a well-proportioned blend of ingredients gives a much better result than just using a single “flour” - like almond flour.
The finished texture is much better, it has a great flavour, and it behaves more like regular all purpose flour, than just almond flour does.
Vanilla Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum
As far as the protein powder goes, I love Revolution Nutrition's High Whey in Vanilla Cake, and use it in everything.
10/10, highly recommend it!
If you can’t get that one, just be sure to use a vanilla protein powder that suits your macros and tastes good!
Granulated Sweetener
When I started out with keto baking, I was using an Erythritol / Monk Fruit Sweetener - usually Swerve Granular Sweetener.
It was the most popular option, and touted as being the most like real sugar, of the available sugar substitutes.
Recently, I’ve been using Allulose as my sugar-free sweetener of choice.
A very keto friendly sweetener, it tastes more like regular sugar. The best part is that it doesn’t crystalize or give you the weird cooling mouth sensation that erythritol can - so it feels more like real sugar.
I find allulose to be the best option, and worth the effort to procure it. It made a huge difference to my keto baking!
That said, you do need to use a little more of it, than you do with erythritol.
This recipe uses 1 ¼ cup if using an erythritol blend, and 1 ½ cup if using allulose.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Large Eggs
Ground Cinnamon
Pure Vanilla Extract
Cream of Tartar
Baking Soda
Salt
... I just don’t have anything to add, as far as these last few ingredients go!
How to Make Keto Snickerdoodles Cookies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
In a medium bowl, whisk together all dry ingredients (except sugar substitute and cinnamon) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add the eggs and vanilla extract to the mix, beating well to combine.
Carefully mix until well incorporated and smooth, and a sticky dough forms.
This is an important step for any gluten free cookie dough, for the best result don’t skip it!
In a small bowl, combine remaining sugar substitute with the cinnamon, set aside.
Roll 1.25" balls out of the keto cookie dough, then roll each cookie dough ball in cinnamon sugar mixture.
Arrange each dough ball on a cookie sheet leaving at least 2.5" between cookies - they flatten out a fair amount.
Gently press the tops of each - flatten JUST enough to prevent the dough from rolling.
Allow cookies to cool for 2 minutes before removing from baking sheets.
Cool completely before storing in an airtight container.
Leftover Cookies
Leftover keto snickerdoodle cookies will keep for several days at room temperature, or a couple of weeks in the fridge.
Best served room temperature or warmer.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Snickerdoodles [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 ¼ cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 1 ½ teaspoon Cream of tartar
- 1 teaspoon Xanthan gum
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter softened
- 1 ¼ cup Granulated Sugar Substitute Use 1 ½ cups if using allulose.
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- ¼ cup Granulated Sugar Substitute
- 1 tablespoon Cinnamon
Instructions
- In a medium bowl, whisk together all dry ingredients (except sugar substitute and cinnamon) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large mixing bowl, if using an electric mixer - cream butter and sugar substitute until smooth and fluffy.
- Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs and vanilla extract to the mix, beating well to combine.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Preheat the oven to 350 F, line 2 baking sheets with parchment paper.
- In a small bowl, combine remaining sugar substitute with the cinnamon, set aside.
- Roll 1.25" balls out of the keto cookie dough, then roll in cinnamon mixture.
- Arrange each dough ball on a lined baking sheet, leaving at least 2.5" between cookies - they flatten out a fair amount.
- Gently press the tops of each - flatten JUST enough to prevent the dough from rolling.
- Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not overbake!
- Allow cookies to cool for 2 minutes before removing from baking sheets.
- Cool completely before storing in an airtight container.
Notes
Nutrition
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