Snickerdoodles are a timeless cookie known for their soft, chewy texture and signature cinnamon-sugar coating. If you’re following a keto or low-carb diet, you don’t have to miss out on these sweet treats! This Keto Snickerdoodle Cookie recipe is made with almond flour, ensuring that you can enjoy all the familiar flavors while staying within your carb limits. Perfect for a guilt-free snack or dessert!
Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- ¾ cup granulated keto sweetener (such as erythritol or monk fruit)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated keto sweetener
- 1 tablespoon ground cinnamon
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dough:
In a large bowl, beat together the softened butter and ¾ cup of keto sweetener until light and fluffy. Add the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together the almond flour, coconut flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
3. Shape the Cookies:
In a small bowl, combine the remaining ¼ cup of keto sweetener with the tablespoon of ground cinnamon to make the cinnamon-sugar coating. Roll the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
4. Bake the Cookies:
Place the coated dough balls on the prepared baking sheet, about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon to about ½-inch thickness. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
5. Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these keto-friendly snickerdoodles with a hot cup of coffee or tea!
Cooking Tips
- Almond Flour Texture: For the best texture, make sure you’re using finely ground almond flour rather than almond meal, which can make the cookies grainy.
- Sweetener Options: Any granulated keto sweetener can be used for this recipe, including erythritol, monk fruit, or allulose. Adjust the sweetness to your preference, keeping in mind that some sweeteners are sweeter than others.
- Chill the Dough: If the dough feels too soft or sticky, chill it in the refrigerator for 15-20 minutes to make it easier to handle.
Keto and Low-Carb Versions
This recipe is already keto-friendly and low-carb thanks to the almond flour and keto sweetener. Each cookie is approximately 2-3 grams of net carbs, making it a perfect fit for a ketogenic lifestyle. The key to keeping these cookies low in carbs is using keto-approved ingredients, such as sugar substitutes and low-carb flours.
Recipe Variations
- Pumpkin Spice Snickerdoodles: Add ½ teaspoon of pumpkin spice to the dough for a fall-inspired twist.
- Chocolate Chip Snickerdoodles: Fold in a handful of sugar-free chocolate chips into the dough before rolling them in the cinnamon-sugar mixture for an extra treat.
- Extra Chewy: For chewier cookies, add 1 tablespoon of cream cheese to the dough mixture. This will make the cookies slightly softer and richer.
Frequently Asked Questions (FAQs)
1. Can I freeze keto snickerdoodles?
Yes! Keto snickerdoodles freeze beautifully. Place the cooled cookies in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw them at room temperature or microwave for a few seconds to enjoy.
2. How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks.
3. Can I use coconut flour instead of almond flour?
While this recipe uses both almond flour and coconut flour, using only coconut flour would require significant adjustments to the liquid ingredients, as coconut flour absorbs much more moisture. Stick with almond flour for the best results, or use a mixture of both, as this recipe suggests.
4. What’s the best way to achieve a soft, chewy texture?
The key to soft, chewy snickerdoodles is not overbaking them. Remove the cookies from the oven when the edges are golden, but the centers are still slightly soft. They will continue to firm up as they cool.
5. Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like coconut oil or vegan butter. Just make sure to adjust the sweetness if needed, as some dairy-free alternatives may have a slightly different taste.
These Keto Snickerdoodle Cookies are the perfect combination of soft, chewy, and cinnamony sweetness, all while being low in carbs and sugar-free. They’re quick to whip up and make a delightful treat for keto dieters or anyone who wants to enjoy a guilt-free dessert. Whether you’re baking for the holidays, looking for a quick snack, or simply craving something sweet, these snickerdoodles are sure to satisfy your taste buds
