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Keto Almond Flour Snickerdoodles

Classic, chewy snickerdoodle cookies made strictly low-carb with almond flour and a generous cinnamon-sweetener coating. The addition of cream of tartar provides that authentic signature tang.

Prep 15 min Cook 12 min Total 42 min Level Easy

Serves 12

Ingredients

Dry Ingredients

1.5 cups Blanched almond flour — Finely ground for the best texture
1 tsp Cream of tartar — Essential for the classic snickerdoodle flavor and texture
0.5 tsp Baking soda
0.25 tsp Salt

Wet Ingredients

4 tbsp Unsalted butter — Softened to room temperature
0.33 cups Granulated sugar substitute (erythritol or monk fruit blend)
1 whole Large egg — Room temperature
1 tsp Vanilla extract

Cinnamon Coating

2 tbsp Granulated sugar substitute
1.5 tsp Ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
~5 min
Do not skip the parchment paper, as keto doughs can be stickier than traditional doughs.
In a medium bowl, whisk together the almond flour, cream of tartar, baking soda, and salt. Break up any clumps in the almond flour.
~2 min
In a large mixing bowl, beat the softened butter and 1/3 cup of sugar substitute together using a hand mixer on medium speed until light and fluffy.
~3 min
Scrape down the sides of the bowl with a rubber spatula halfway through.
Add the egg and vanilla extract to the butter mixture, and beat on low speed until just combined.
~1 min
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.
~2 min
If the dough seems too soft to roll, place it in the refrigerator for 10-15 minutes.
In a small shallow bowl, whisk together the 2 tablespoons of sugar substitute and 1.5 teaspoons of ground cinnamon to make the coating.
~1 min
Scoop out 1 tablespoon portions of the dough and roll them into balls using your hands. Roll each ball generously in the cinnamon-sweetener mixture until completely coated.
~4 min
Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball to flatten it slightly, as almond flour cookies do not spread much on their own.
~1 min
Flatten them to about 1/2-inch thickness.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and set.
~12 min
The centers will still appear very soft; this is normal.
Remove from the oven and allow the cookies to cool completely on the baking sheet for at least 15 minutes before touching.
~15 min
Keto cookies are highly fragile when warm but will firm up and become chewy as they cool.

Nutrition

115

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

105

Sodium (mg)

Cholesterol (mg)

Equipment

Baking sheet
Parchment paper
Mixing bowls
Electric hand mixer
Whisk
Cookie scoop (optional)

Tips & Storage

Always use blanched, finely ground almond flour. Almond meal will result in a gritty texture and dark cookies.
Erythritol-based sweeteners may crystallize slightly when cooled, which can give a pleasant crunch to the snickerdoodle coating. Allulose is a great alternative if you prefer a softer texture, though it may cause the cookies to brown faster.
Do not omit the cream of tartar; it provides the slight acidity that defines a true snickerdoodle and helps activate the baking soda.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.