Keto Snickerdoodle Cookies Recipe
Delight in these soft and chewy Keto Snickerdoodle Cookies, a low-carb, gluten-free treat that captures the classic cinnamon-sugar flavor without the guilt. Made with almond and coconut flours and sweetened with keto-friendly sweeteners, these cookies are perfect for anyone following a ketogenic diet or anyone seeking a healthier alternative to traditional snickerdoodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 large egg
- 1/4 cup butter (softened)
- 1/4 cup cream cheese (room temperature)
- 2 tsp vanilla extract
Sweetener and Coating
- 1/3 cup sweetener (for cookie dough)
- 2 tbsp sweetener (for cinnamon coating)
- 2 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, salt, baking powder, and cream of tartar until fully combined. Set this mixture aside.
- Beat Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter, 1/3 cup sweetener, and cream cheese for 1 to 2 minutes until the mixture is smooth and creamy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine Dry and Wet Mixes: Add the dry ingredients to the wet mixture and gently mix until just combined. Be careful not to overmix to maintain a tender texture.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape during baking.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine 2 tablespoons sweetener and 2 teaspoons cinnamon.
- Form Cookie Balls: Remove dough from the refrigerator and roll into balls using about 2 tablespoons of dough per cookie (approximately 1 oz each).
- Coat Cookies: Roll each dough ball generously in the cinnamon-sweetener mixture until fully coated.
- Shape and Bake: Place coated dough balls onto the prepared baking tray and gently flatten each one with the back of a measuring cup, as keto cookies don’t spread much during baking. Bake for 8 to 10 minutes, until cookies are set and lightly golden around edges.
- Cool and Serve: Allow the cookies to cool on the baking tray for about 10 minutes; they will firm up as they cool, enhancing texture.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overmix the dough to retain a tender cookie crumb.
- Refrigerating the dough is key for shape retention and easier handling.
- Use superfine almond flour for the best, smooth texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Keto Snickerdoodle Cookies, low carb cookies, gluten free cookies, keto dessert, almond flour cookies, cinnamon cookies
