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.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric hand mixer
- Whisk
- Cookie scoop (optional)
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
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 minDo 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 minScrape 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 minIf 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 minFlatten 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 minThe 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 minKeto cookies are highly fragile when warm but will firm up and become chewy as they cool.
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.