These keto snickerdoodles are perfectly soft, chewy, and covered in a cinnamon sugar mixture! One bowl, no flour and just 5 ingredients, they take less than 10 minutes to make!
Keto Snickerdoodles
When I crave cookies during the festive season, I have a few keto favorites up my sleeve. I sometimes make Christmas cookies and sometimes make shortbread cookies, but if I had to pick a favorite, it would be keto snickerdoodles!
Why these keto snickerdoodle cookies will be a holiday staple-
- 5 Ingredients. Unlike other cookies, this recipe needs just 5 basic ingredients, and no butter or oil!
- 10 minutes. Time it yourself! From the moment you put these cookies in the oven, you may as well get the serving dish ready. They are THAT quick.
- One bowl. I hate cleaning up after baking, but this one is a doozer. Besides the minimal prep, there is minimal clean up too.
- Full of sweet cinnamon flavor! As someone who loves all things cinnamon (think cinnamon rolls and coffee cake), these cookies are considered an MVP.
What I love about these snickerdoodles is that I don’t feel like I am missing out during the holidays because of my dietary restrictions. It’s perfect when served as part of a cookie dessert table, or used to sandwich some keto ice cream or keto frozen yogurt– Now that is the ultimate dessert!
How do you make keto snickerdoodles?
The Ingredients.
- Almond butter- Smooth almond butter, with no added sugar.
- Brown sugar substitute- Keto brown sugar looks and tastes like traditional brown sugar, minus the carbs and calories!
- Egg- room temperature eggs.
- Baking Soda- leavening agent used to give the cookie some rise and prevent them from overspreading.
- Cinnamon- What is a snickerdoodle cookie without cinnamon?
The Instructions.
Start by combining all your ingredients in a large mixing bowl. Using a wooden spoon, mix very well, until all the ingredients are combined. Cover the mixing bowl, and refrigerate the dough for 30 minutes.
Next, form small balls of dough and roll them in the sugar and cinnamon mixture. Place the balls of cookie dough on a lined baking sheet and gently press down on each one. Bake the cookies for 10-12 minutes, or until the edges just firm up. Remove them from the oven and let them cool completely.
Can I make this without almond butter?
If you don’t have almond butter or want some substitution ideas, you can use peanut butter, cashew butter, or smooth tahini instead. Just be wary that peanut butter can be quite overpowering!
Tips to make the best recipe
- Chill the dough for 30 minutes, otherwise, the cookies will spread and be less chewy/gooey.
- These snickerdoodle cookies will continue to cook as they cool down- Do not be afraid to remove them from the oven when they looked barely cooked.
- Allow cookies to cool completely, before storing it in a sealed container or covered in plastic wrap. If you store them while they are still warm, they will break apart.
Storing and freezing instructions
- To store: Cookies can be stored at room temperature, in a sealable container. They will keep fresh for up to 1 week. Store them in the refrigerator to keep them longer (2 weeks minimum).
- To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months.
More keto cookie recipes to try
Frequently Asked Questions
These snickerdoodle cookies have just 3 grams net carbs per cookie. This saves you over 34 grams of carbs in traditional cookies.
Chilling the dough is unnecessary, but it guarantees extra thick and chewy cookies.
Cinnamon cookies use white sugar (or a white sugar substitute) whereas snickerdoodle cookies use brown sugar. Also, the latter often contains cream of tartar.
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Keto Snickerdoodles (5 Ingredients!)
Ingredients
- 1 cup almond butter Can substitute for any smooth nut or seed butter
- 1 cup brown sugar substitute
- 1/2 teaspoon baking soda
- 1 large egg
- 1 tablespoon cinnamon
For the cinnamon sugar coating
- 1/4 cup granulated sweetener of choice
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine your almond butter, brown sugar substitute, baking soda, egg and cinnamon and mix well. Cover and refrigerate for 30 minutes.
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, combine your cinnamon and sweetener.
- Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
- Bake the cookies for 10-12 minutes, or until just done. Remove from the oven and allow to cool completely.
Notes
Nutrition
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Hi!Can I use almond butter in place of peanut butter here? Thanks!
Sure can!
I can’t use any sugar alcohols. I only will use stevia glycite or pure monk fruit or pure stevia extract. Suggestion??? I’ve made lots of your recipes with stevia glycite I just added more almond flour…
Haven’t tried, feel free to experiment and see