Keto Snickerdoodles are the low-carb twist on the beloved classic that you didn’t know you needed. These cookies are soft in the center, delicately crisp at the edges, and coated in a warmly spiced cinnamon “sugar” that makes each bite as nostalgic as it is satisfying. Made without traditional flour or sugar, they bring all the flavor and texture of old-fashioned snickerdoodles while keeping your carb count in check.
This version relies on almond and coconut flour to provide a tender crumb and just enough chew. The addition of sour cream ensures these cookies stay moist and soft, and monkfruit sweetener keeps them keto-friendly without sacrificing sweetness. With their signature cinnamon coating and perfect golden edges, these cookies are ideal for holiday trays, weeknight treats, or whenever a craving for something cozy strikes.
Why You’ll Love This Recipe
• Low in Carbs, High in Flavor
These cookies are rich and satisfying, using keto-approved flours and sweeteners that deliver all the taste with none of the guilt.
• Soft and Chewy Texture
Sour cream adds moisture and tenderness to the dough, giving these cookies that classic snickerdoodle chew with a soft center.
• Make-Ahead Friendly
The dough chills overnight, so you can prep ahead and bake when ready—great for meal planners and busy weeks.
• Perfect for the Holidays or Any Time
Whether for Christmas cookie swaps or a weekday indulgence, these are always a hit with keto and non-keto eaters alike.
• Warm Cinnamon Coating
A generous coating of cinnamon and monkfruit sweetener gives these cookies that nostalgic, spicy-sweet finish you know and love.
Ingredients
For the Cookie Base
• 2 cups almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated monkfruit sweetener
• 1 large egg
• ½ cup sour cream
• 1 tsp vanilla extract
For the Cinnamon Sugar Coating
• ¼ cup granulated monkfruit sweetener
• 1 tbsp ground cinnamon
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Whisk well to blend and set aside.
Step 2: Cream the Butter and Sweetener
In a large mixing bowl, use an electric mixer to cream together the softened butter and monkfruit sweetener. Mix until light and fluffy—this helps give the cookies structure and loft.
Step 3: Add Wet Ingredients
Beat in the egg, then mix in the sour cream and vanilla extract until fully combined. The sour cream gives the cookies their classic softness.
Step 4: Combine and Chill
Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until a soft dough forms. The dough will be slightly sticky.
Wrap the dough tightly in plastic wrap and chill in the fridge overnight. This helps the flavors develop and the dough firm up for easy handling.
Step 5: Prepare the Cinnamon Coating
In a small bowl, mix the monkfruit sweetener and cinnamon until well combined. This is your coating for that iconic snickerdoodle finish.
Step 6: Roll and Coat
Once the dough is chilled, preheat your oven to 350°F (175°C) and line a baking sheet with silicone baking mat or parchment paper.
Using a small cookie scoop or tablespoon, portion out the dough and roll it into smooth balls with your hands.
Roll each dough ball in the cinnamon coating, making sure to cover it thoroughly.
Step 7: Bake
Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes, or until the edges are just turning golden and the centers are still slightly soft.
Remove from the oven and allow to cool on the baking sheet for 10 minutes—they’ll continue to firm up as they sit.
Step 8: Cool and Enjoy
Transfer the cookies to a wire rack to finish cooling completely. Enjoy warm or store for later!
Tips for Success
• Don’t skip chilling the dough—it helps the cookies hold their shape and enhances the flavor.
• Use a cookie scoop for evenly sized cookies that bake consistently.
• Monitor baking time carefully—you want soft centers, so pull them when they’re just set.
• Feel free to flatten the dough slightly before baking if you prefer thinner cookies.
• Add a pinch of cream of tartar (½ tsp) for a more traditional snickerdoodle tang.
Storage Options
• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keep chilled for up to 1 week for extra longevity.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat gently in the microwave for a fresh-baked taste.
Keto Snickerdoodles are proof that you don’t need sugar or grains to enjoy a truly classic cookie. Rich, spiced, and perfectly soft, they’re ideal for every kind of craving—without breaking your low-carb goals. Whether for holidays, parties, or just a personal treat, these cookies will be the ones you reach for again and again.
