Keto Snickerdoodle Cookies Recipe

Snickerdoodle cookies have long been a household favorite, with their soft, chewy texture and signature cinnamon-sugar coating. However, for those on a keto diet or simply looking to reduce sugar and carb intake, traditional recipes may not fit the bill. Enter Keto Snickerdoodle Cookies – a low-carb, sugar-free twist on the classic cookie. These cookies retain the hallmark flavor and texture of snickerdoodles while aligning with your keto lifestyle.

Ingredients for Keto Snickerdoodle Cookies

To create these keto-friendly delights, you'll need a combination of high-quality low-carb ingredients that mimic the traditional recipe without the sugar or gluten.

Cookie Dough:

1. Almond flour – 2 cups (provides a nutty flavor and keeps the cookies low-carb)
2. Coconut flour – 2 tablespoons (adds structure)
3. Granulated erythritol – ½ cup (a keto-friendly sweetener)
4. Unsalted butter – ½ cup, softened (adds richness)
5. Egg – 1 large (acts as a binder)
6. Vanilla extract – 1 teaspoon (enhances flavor)
7. Cream of tartar – ½ teaspoon (essential for that classic tangy snickerdoodle flavor)
8. Baking soda – ½ teaspoon (helps the cookies rise)
9. Salt – ¼ teaspoon (balances sweetness)

Cinnamon-Sugar Coating:

1. Granulated erythritol – 2 tablespoons
2. Ground cinnamon – 1 tablespoon

Step-by-Step Preparation

Step 1: Prepare the Cookie Dough

1. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, cream of tartar, baking soda, and salt. Whisk until well blended.
2. Cream butter and sweetener: In a separate bowl, use an electric mixer to beat the softened butter and erythritol until light and fluffy. This step is crucial for achieving the right cookie texture.
3. Incorporate wet ingredients: Add the egg and vanilla extract to the butter mixture, beating until fully combined.
4. Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes.

Step 2: Form the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the erythritol and cinnamon for the coating.
3. Roll the dough into 1-inch balls and coat them thoroughly in the cinnamon-sugar mixture.
4. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Lightly press down on each ball to flatten slightly.

Step 3: Bake and Cool

1. Bake the cookies for 8-10 minutes, or until the edges are golden brown. The centers may look slightly underdone but will firm up as they cool.
2. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for Perfect Keto Snickerdoodle Cookies

• Chill the dough: If the dough is too soft to handle, refrigerate it. This step makes it easier to roll and prevents the cookies from spreading too much during baking.
• Adjust sweetness: If you prefer a sweeter cookie, increase the erythritol slightly, but avoid exceeding ¾ cup to maintain balance.
• Use parchment paper: This prevents sticking and ensures even baking.
• Avoid overbaking: Keto cookies can dry out quickly. Remove them from the oven as soon as the edges start to brown.

Variations to Try

1. Coconut-Lover's Version: Replace half the almond flour with finely shredded unsweetened coconut for a tropical twist.
2. Nut-Free Alternative: Use sunflower seed flour instead of almond flour for a nut-free option.
3. Chocolate Chip Snickerdoodles: Fold in a handful of sugar-free chocolate chips for a fun variation.
4. Pumpkin Spice Snickerdoodles: Add ½ teaspoon of pumpkin spice to the coating for a fall-inspired flavor.

Serving Suggestions

Keto Snickerdoodle Cookies are versatile and pair well with various keto-friendly beverages:

• Enjoy with a steaming cup of bulletproof coffee for a cozy breakfast treat.
• Serve alongside almond milk or hot cinnamon tea for a satisfying snack.
• Crumble over keto ice cream for a decadent dessert.

Storing and Freezing

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
• Freezing: Place baked cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

Final Thoughts: Why Keto Snickerdoodle Cookies Are a Must-Try

Whether you're following a keto lifestyle or simply seeking a healthier alternative to classic treats, Keto Snickerdoodle Cookies deliver on all fronts. With their delightful cinnamon-sugar coating, tender texture, and low-carb ingredients, these cookies are sure to satisfy your sweet tooth without derailing your diet. Try them today and discover a new favorite dessert!