Keto Snickerdoodle Cookies Recipe
These Keto Snickerdoodle Cookies are soft, chewy, and full of classic cinnamon-sugar flavor, minus the carbs! Perfect for keto dieters or anyone craving a guilt-free treat, these cookies are quick to make and packed with healthy fats to keep you satisfied.
- 1.5 cups almond flour (fine texture)
- 0.25 cup coconut flour
- 0.5 cup erythritol (or monk fruit sweetener)
- 1 tsp cream of tartar
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp erythritol or monk fruit sweetener
- 1 tsp ground cinnamon
- 1 Prepare the Dough
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, cream of tartar, baking soda, and salt. In another bowl, cream the softened butter using a hand mixer, then add the egg and vanilla extract. Gradually combine the wet and dry ingredients until a smooth dough forms. Refrigerate the dough for 10 minutes to make it easier to handle.
- 2 Create the Cinnamon Coating
Mix the erythritol and cinnamon in a small bowl to make the cinnamon-sugar coating. Roll 1 ½ tablespoon-sized portions of the dough into balls and coat each ball evenly in the cinnamon-sugar mixture.
- 3 Bake the Cookies
Preheat your oven to 175°C and line a baking sheet with parchment paper. Place the coated dough balls on the baking sheet, spacing them about 2 inches apart. Gently press each ball to flatten slightly. Bake for 10-12 minutes or until the edges are lightly golden.
- 4 Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with coffee or tea for a delightful treat.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Variations: Add a pinch of nutmeg to the cinnamon coating for extra warmth. Substitute the butter with coconut oil for a dairy-free option.
- Tips: Don’t overbake! These cookies will firm up as they cool.