Soft, chewy, and sugar-free, these Keto Snickerdoodles are sure to bring out the kid in you!
Boy, do I love a good cookie! Take me to a coffee shop, and you can bet it won’t be the banana bread or carrot cake I’ll be greedily eyeing—it’s always the cookies! Whether soft and chewy or buttery and crisp, cookies always bring out the kid in me. Honestly, who doesn’t feel happy with a plate of freshly baked cookies and a tall glass of milk to dunk them into? It’s nostalgic comfort food at its best!
Being on a keto diet, however, means I’ve had to tweak some of my favorite cookie recipes. Thankfully, with a little culinary creativity, the results have been delicious. Take this recipe for snickerdoodles, for example. These delightfully chewy cookies are traditionally made with flour and rolled in cinnamon sugar (both off-limits on keto), but this version skips those ingredients without sacrificing flavor. Instead, we use almond flour, monk fruit, a dash of brown sugar substitute, and a touch of gelatin powder to help create that signature chewy texture.
Subtly sweet and perfect as an afternoon snack or a lunchbox treat, these snickerdoodles are sure to become a favorite in your kitchen. And did we mention they make wonderful holiday gifts, too? Wrap them up in a pretty cellophane bag, and you’ve got a lovely homemade gift!
A tasty holiday gift
If giving these as a holiday treat, why not present an assortment in a box, with each variety separated by colorful tissue paper? It’s a good thing that you can easily tweak this recipe in myriad ways. Great ideas include giving them a little extra warmth with a dash of pumpkin pie spice and a few drops of keto-friendly maple syrup. For subtle mocha notes, try stirring in some espresso powder. You can also experiment with gingerbread flavors by mixing in ginger, allspice, cloves, and nutmeg. Love sandwich cookies? These are amazing with a velvety cream cheese layer. And, of course, don’t forget the chocolate lovers in your life! Add a touch of cocoa powder in the dough, a drizzle of sugar-free dark chocolate over the top—or both!
How do I store leftovers?
These tender cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, flash-freeze the cookies on a baking sheet for 1 hour before transferring them to a Ziploc bag or freezer-safe container. The cookies will quickly thaw at room temperature.
Similar recipes to try
Now that you know how to give this classic cookie a keto makeover, you may be curious to see what other options we have for you. Well, you’ll certainly fall in love with these delightfully buttery Keto Chocolate Chip Cookies, and come the holidays, this Keto Christmas Cookie Recipe will come in very handy. For lighter and brighter flavors, bake up a batch of these fruity Low-Carb Strawberry Chip Cookies. I love them with a thick, frothy milkshake on a hot summer day!
Keto Snickerdoodles
Ingredients
- 2 cups almond flour
- 5 tablespoons powdered monk fruit
- 1 teaspoon powdered gelatin
- 2 tablespoons brown sugar substitute
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 teaspoon vanilla extract
- 8 tablespoons butter melted
Instructions
- In the bowl of a stand mixer, add the dry ingredients. Use the paddle attachment to mix slowly to remove any lumps.
- Add the egg and vanilla and mix until combined.
- Add the melted butter and mix until combined.
- Turn the dough out onto a piece of plastic wrap. Form into an evenly-sized log, wrap tightly, and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge. Slice the dough into 20 even slices.
- Place the cookie dough slices on the baking sheet and bake for 9-10 minutes.
- Remove from oven and let cool for 1 to 2 minutes on the baking sheet before transferring to a cooling rack.
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