Keto snickerdoodles are definitely a must-have cookie for fall. Snickerdoodles tend to be a seasonal cookie that shows up every year for Christmas and then disappear for the rest of the year. That’s a shame because sugar and cinnamon is something we should enjoy year-round.
Thick & Soft Keto Snickerdoodle Cookies
Like all low carb cookies, we have to start with the right ingredients since we’ll be using some substitutes.
With these gluten free snickerdoodle cookies, we used a blend of both almond and coconut flours. Each flour has different qualities, but when you combine the two you are left with a very soft and flavorful cookie.
There is also another ingredient that makes a huge difference for the keto snickerdoodle –xanthan gum.
Xanthan gum is an essential ingredient when making low carb desserts. The cookies that had no xanthan gum will be significantly flatter than the ones pictured.
So the xanthan gum makes the cookie stick together as a normal flour cookie would. Instead of having a dry, crumbly cookie, you’re left with one that’s thick, soft, and delicious!
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Keto Snickerdoodles Recipe
16 servings| 1.5 net carbs per serving
INGREDIENTS
- 1 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 stick grass-fed unsalted butter at room temperature
- 1/3–3/4 cup erythritol to taste (I use 1/3 cup)*
- 1 1/2 teaspoon vanilla extract
- 1 egg
CINNAMON SUGAR COATING
- 2–3 tablespoons xylitol or erythritol
- 2 teaspoons cinnamon
INSTRUCTIONS
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Preheat oven to 375°F/190°C and line a baking tray with parchment paper.
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Add the almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.
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Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes.
Add in sweetener and continue to cream for about 8 minutes until light and fluffy. Add the vanilla extract and egg and mix until incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
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Scoop out cookie rounds using a tablespoon for guidance or ice cream scoop. Roll in cinnamon ‘sugar’ mix and flatten slightly. Note that because keto cookies don’t spread much, how much you pre-flatten them will dictate their final texture. For a thicker cookie, leave them rounder.
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Transfer cookies to a prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!
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Store in an airtight container for 3-5 days.
Storing These Low Carb Snickerdoodles
The shaped dough can be frozen for up to 3 months. To do this, just freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake.
Suggested tools for making these Keto Snickerdoodle Cookies
- Nonstick pans – These prevent your cookies from sticking to the pan.
- Cookie Scooper – This makes the whole process so much easier!