Looking for the perfect Keto snickerdoodle recipe? These buttery, cinnamon-coated cookies are sure to satisfy your craving! With crisp edges and chewy centers, they are an absolute low-carb dream.
Chocolate desserts will always have a place in my house. No questions asked. But sometimes, I’m in the mood for something just a little different.
Enter: the snickerdoodle. Once you’ve had a truly delicious, well-made snickerdoodle, you will always be a fan. How can you resist that cinnamon flavor and chewy center?
Actually, there’s a common theory that snickerdoodles started as a German biscuit… which explains their divine, buttery texture! Let me just say, I am all in favor of a cookie-biscuit hybrid.
And I am also all in favor of anything that combines butter and cinnamon! If you feel the same way, be sure to check out my Keto Cinnamon Butter Cookies.
So when I set out to create this low carb snickerdoodle recipe, I did not take the challenge lightly. With so many great ingredients and flavors, I knew how much potential these cookies had.
After a few test runs, I’m proud to say that these cookies are EXACTLY what I was craving! Slightly crispy on the outside, chewy on the inside, and packed with buttery, cinnamon flavor. Just the way a snickerdoodle should be!
Be warned: if you share these with friends or family, they will go quickly!
Do Keto Snickerdoodles Need Cream Of Tartar?
Cream of tartar is important to both the texture and the flavor of any traditional snickerdoodle recipe. These low carb snickerdoodles are no exception.
First, it helps give these cookies their traditional chewiness. Because nobody wants to eat a totally flat snickerdoodle. I mean, they are thinner cookies in general, but you know what I mean!
Second, it adds a slight tanginess that really enhances the overall flavor.
So yes, Keto snickerdoodles require cream of tartar for the best results.
What Is The Difference Between Sugar Cookies And Snickerdoodles?
They are quite similar! There are just a few key differences that set sugar cookies and snickerdoodles apart.
As mentioned above, snickerdoodles use cream of tartar to create a wonderfully chewy cookie with a slight tanginess. Snickerdoodles are also rolled in a sweetener mixed with cinnamon.
Sugar cookies, on the other hand, do not use cream of tartar. Plus, they are traditionally rolled in a simple sweetener without any cinnamon.
If you’re looking for a fun twist on a sugar cookie recipe, be sure to check out my Key Lime Sugar Cookies.
Let Your Keto Snickerdoodles Cool!
Listen, I have to be honest with you.
While these low carb snickerdoodles are in the oven, they’re going to smell AMAZING. They’re going to fill up your whole kitchen, maybe your whole house, with the intoxicating scent of baking cookies and cinnamon. It will be heavenly.
So when you take your Keto snickerdoodles out of the oven, your first instinct is going to be to try one right away.
Don’t do it!!
Believe me, I get it. The temptation is going to be out of this world. But I promise, they are worth the wait!
When Keto snickerdoodles come out of the oven, they need time to cool to reach their perfect texture. If you try to move them from the baking sheet while they’re warm, they will simply be too soft.
We all love a soft cookie, but it’s the crispy edges that really make this cookie perfect! So give your cookies time to cool and crisp up.
I promise it will be so worth it.
Should I Roll Keto Snickerdoodles in the Topping or Just Sprinkle?
Easy answer! EITHER!
Below you will see a picture of two cookies. The one on the left is one I sprinkled with the topping and the one on the right is one I rolled in it.
The cookies themselves look the same other than the amount of coverage.
So, it truly is a personal decision!
How To Make Keto Snickerdoodles
Ready to whip up a batch of these amazing cinnamon-butter cookie-biscuits?!
First, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Then, in a small bowl, add 2 tablespoons of sweetener and a 1/2 tablespoon of cinnamon. This will be your topping. Mix it up good, then set aside.
Next, in a large bowl, cream the butter and sweetener together with hand beaters. Add the olive oil, egg, and vanilla to mixture and continue blending. Set aside.
In a medium bowl, mix together the almond flour, coconut flour, cream of tartar, baking soda, and salt. Blend well.
Add the flour mixture to the butter mixture and continue beating until well combined.
If the dough feels too wet to roll, chill it in the refrigerator for 10-15 minutes. If it feels fine, you can skip the chilling step.
Next, you have two options for adding the cinnamon and sweetener topping. Option one is to split the dough into 24 pieces, roll the pieces into small balls, then roll the balls into the cinnamon mixture and place them on a baking sheet. This ensures a complete coating of cinnamon and sweetener.
Option two is to just plop dough globs down on the baking sheet and sprinkle the cinnamon over the top, then separate the dough into 24 servings and place on the baking sheet.
Both will turn out equally delicious and beautiful. As you can see, I went with option two.
Finally, bake the snickerdoodles for 10-12 minutes. When you take them out of the oven, remember to let them completely cool before moving them off the baking sheet! They will be too soft when warm and need a little time to crisp up as they cool.
And of course, ENJOY!
Other Dessert Recipes From The Keto Option That You Might Like
- 4 tablespoons butter, softened
- 1/2 cup low carb sweetener (I use Lakanto monkfruit
- `1/4 cup olive oil
- 1 egg
- 1/4 teaspoon vanilla extract
- 3/4 cup almond flour
- 2/3 cup coconut flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons low carb sweetener (I use Lakanto monkfruit
- 1/2 tablespoon cinnamon
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper
- In a small bowl, prepare the topping. Add 2 tablespoons sweetener and 1/2 tablespoon cinnamon and mix it up good. Set aside.
- In a large bowl, cream butter and sweetener with hand beaters.
- Add olive oil, egg and vanilla to butter mixture and continue mixing.
- In a medium bowl, mix almond flour, coconut flour, cream of tartar, baking soda and salt. Blend well.
- Add flour mixture to wet mixture and beat until well combined.
- Chill in the refrigerator for 10-15 minutes if the dough is too wet to roll.
- You can either 1) roll the dough into small balls, then roll into the cinnamon mixture and place on baking sheet or 2) just plot a glob down on the baking sheet and sprinkle cinnamon over the top! Both will turn out equally delicious and beautiful. The pictures show the second variety.
- Bake for 10-12 minutes.
- Let completely cool before moving off the baking sheet as they will be too soft when warm.
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Amount Per Serving: Calories: 376 Total Fat: 41g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 32g Cholesterol: 13mg Sodium: 58mg Carbohydrates: 3g Net Carbohydrates: 2g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 2g