Keto Classic Snickerdoodle Cookies
Indulge guilt-free in these Keto Classic Snickerdoodle Cookies—a perfect low-carb twist on the timeless favorite! Made with almond flour and naturally sweetened with erythritol, these soft and chewy cookies deliver the warm, buttery goodness you crave while staying true to your keto lifestyle. The signature coating of cinnamon and erythritol creates that nostalgic snickerdoodle charm with every bite, all without refined sugars. Ready in under 30 minutes, this easy-to-follow recipe is ideal for satisfying your sweet tooth while keeping it keto-friendly. Whether enjoyed as an afternoon treat or a dessert after dinner, these cookies are sure to become a go-to in your keto baking repertoire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3/4 cup Erythritol sweetener (granulated)
- 1 teaspoon Baking soda
- 1/2 teaspoon Cream of tartar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 1/4 cup Erythritol sweetener (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, 3/4 cup erythritol sweetener, baking soda, cream of tartar, and salt.
In a separate bowl, melt the unsalted butter in the microwave or on the stovetop. Allow it to cool slightly.
Add the egg and vanilla extract to the melted butter, and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until a dough forms.
In a small bowl, combine the remaining erythritol sweetener (1/4 cup) with the ground cinnamon to make the coating.
Scoop about 1 tablespoon of dough and roll it into a ball. Roll the dough ball in the cinnamon-erythritol mixture until fully coated.
Place the coated dough balls onto the prepared baking sheet, giving them enough space to spread slightly.
Gently flatten each dough ball slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the center is still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 7.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 499 mg | 38% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
