Name: Keto Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/3 cup almond flour (superfine, blanched); 1/4 cup coconut flour; 1/4 tsp salt; 1/2 tsp baking powder; 1/2 tsp cream of tartar; 1 large egg; 1/4 cup butter (softened); 1/4 cup cream cheese (room temperature); 2 tsp vanilla extract; 1/3 cup sweetener (for cookie dough); 2 tbsp sweetener (for cinnamon coating); 2 tsp cinnamon

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Introduction

These keto snickerdoodle cookies are a perfect low-carb treat for anyone craving a classic cinnamon sugar cookie without the guilt. Soft, buttery, and loaded with warm cinnamon flavor, they’re easy to make and sure to satisfy your sweet tooth.

The image shows several round cookies resting on a cooling rack. Each cookie is flat with a rough texture on top, colored golden brown with some darker brown spots, showing a slightly cracked surface. The cookies are arranged in a loose pattern on the black wire cooling rack, which contrasts with the white marbled surface underneath. The focus is primarily on the cookie closest to the camera, showing details of its crumbly texture and baked edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup almond flour (superfine, blanched)
1/4 cup coconut flour
1/3 cup sweetener
1 large egg
1/4 cup butter (softened)
1/4 cup cream cheese (room temperature)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cream of tartar
2 tsp vanilla extract
2 tbsp sweetener (for coating)
2 tsp cinnamon

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper or a silicone baking mat. Set aside.
Step 2: In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar. Set aside.
Step 3: In a large mixing bowl using an electric mixer, beat the softened butter, sweetener, and cream cheese for 1–2 minutes until smooth and well combined.
Step 4: Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to fully incorporate.
Step 5: Add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing.
Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape.
Step 7: In a small bowl, combine the sweetener and cinnamon for rolling.
Step 8: Remove the dough from the fridge and roll it into balls using about 2 tablespoons of dough per cookie (approximately 1 oz each).
Step 9: Roll each dough ball generously in the cinnamon-sweetener mixture until fully coated.
Step 10: Place the coated dough balls onto the prepared baking tray and gently flatten each with the back of a measuring cup, since these cookies won’t spread much during baking.
Step 11: Bake for 8–10 minutes until the cookies are set and lightly golden around the edges. Let cool on the tray for about 10 minutes; they will firm up as they cool.

Tips & Variations

Use superfine blanched almond flour for the best texture—regular almond flour can make the cookies gritty.
For a dairy-free version, substitute butter and cream cheese with coconut oil and a vegan cream cheese alternative.
If you like a stronger cinnamon flavor, increase the cinnamon in the coating by half a teaspoon.
Press the cookies gently but firmly before baking to help them flatten evenly.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To soften chilled cookies, let them sit at room temperature for 10 minutes before serving or warm them briefly in a low oven.

How to Serve

A stack of five round, cracked cookies with a golden-brown outer layer coated in cinnamon sugar, showing a soft and moist light yellow inside in the top two cookies that are broken in half and placed on top. Each cookie displays a rough texture with visible sugar crystals and cracks on the surface. The cookies are placed on a white marbled surface with slight blurred cookies in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute your preferred keto-friendly sweetener like erythritol or monk fruit. Just use it in the same quantity as the recipe calls for.

Why do I need to chill the dough?

Chilling the dough helps firm it up so the cookies keep their shape during baking, given that keto doughs don’t spread as much as traditional wheat flour cookies.