Soft, buttery, and perfectly spiced, these Keto Snickerdoodle Cookies taste just like the classic version but without the sugar or carbs. Rolled in a cinnamon sweetener coating, they're easy to make, low carb, and diabetic-friendly.
Ideal for holiday cookie trays or everyday baking, these sugar-free snickerdoodles deliver that familiar chewy-crisp texture everyone loves.
I created this recipe to enjoy real snickerdoodles again without sending my blood sugar soaring - and it worked perfectly. You might also enjoy these Low Carb Gluten Free Snowball Cookies, Low Carb Chocolate Crinkle Cookies, Low Carb Grinch Cookies or these festive Low Carb Eggnog Cupcakes for the holidays.
Made with a cinnamon sweetener coating, these snickerdoodle cookies made without sugar are the perfect addition to your holiday baking lineup. You might also want to add these festive treats to your baking tray:
- Low Carb Peppermint White Chocolate Dipped Cookies
- Low Carb Candy Cane Chocolate Cake Squares
- Low Carb Cranberry Coconut Squares
- Low Carb Gingerbread Brownies
- Sugar Free Peppermint Mocha Cheesecake Bars
- Sugar Free Peppermint Shortbread Cookies
- Keto Gingerbread Cake
- Sugar Free Shortbread Cookies
- Sugar Free Orange Chocolate Pots
- Low Carb Cranberry Orange Muffins
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5 reasons why you'll love this keto snickerdoodle recipe
- Perfect for Low Carb Diets: These low carb snickerdoodle cookies are a guilt-free way to enjoy a holiday classic without breaking your diet.
- Diabetic-Friendly Sweetness: Made with a sugar-free cinnamon coating, these diabetic-friendly snickerdoodle cookies satisfy cravings without spiking blood sugar levels.
- Easy to Make: This keto snickerdoodle cookie recipe is simple and quick, perfect for beginner bakers or anyone short on time.
- Soft and Flavorful Texture: These sugar-free snickerdoodle cookies are delightfully soft and packed with warm cinnamon flavor in every bite.
- Holiday-Ready Treat: Low carb snickerdoodle cookies are a festive favorite, perfect for cookie exchanges, family gatherings, or a cozy night in.
Ingredients needed for these keto snickerdoodle cookies
- Almond Flour: Creates a soft, tender texture and keeps the cookies low carb and gluten-free, with a mild nutty flavor.
- Powdered Sweetener: Adds sweetness without sugar, ensuring the cookies are diabetic-friendly and have a smooth, melt-in-your-mouth texture.
- Egg Whites: Act as a binding agent, helping the cookies hold their shape while maintaining a light texture.
- Unsalted Butter: Provides richness and moisture, enhancing the flavor and texture of the cookies.
- Salt: Balances the sweetness and enhances the overall flavor profile.
- Vanilla Extract: Adds warmth and depth, complementing the cinnamon coating beautifully.
- Cinnamon: Delivers a signature snickerdoodle spice, making these cookies irresistibly fragrant and flavorful.
- Granular Sweetener: Coats the cookies with a classic crunchy, sweet, and spicy outer layer, perfect for a snickerdoodle finish.
- Cream of tartar (optional) see below.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Is cream of tartar needed for snickerdoodles?
Cream of tartar is often used in traditional snickerdoodles for tang and texture, but it's optional in this recipe. If you'd like to include it, add 1 teaspoon to the dry ingredients. These cookies are just as flavorful and soft without it!
Steps by step instructions
How to make keto snickerdoodle cookies
STEP 1: First, preheat the oven to 350°F. Next, in a large bowl combine the dry ingredients (almond flour, powdered sweetener and salt) with a whisk until fully incorporated.
STEP 2: Add the wet ingredients (egg whites, cooled melted butter, and vanilla extract. Mix with a rubber spatula until fully combined.
- Step 1: Preheat the oven and mix the dry ingredients.
- Step 2: Mix in the wet ingredients.
STEP 3: Whisk together the cinnamon and granular sweetener in a small bowl.
STEP 4: Use a small cookie scoop to portion the dough, then roll each scoop into a smooth ball between your palms.
- Step 3: Whisk together the cinnamon and granular sweetener.
- Step 4: Scoop cookies and roll them into balls.
STEP 5: Roll each ball into the cinnamon-sweetener mixture until well coated. Place on a parchment-lined baking sheet.
STEP 6: After coating all the dough balls, gently flatten each one to about ½ inch thick using a spatula or any flat utensil. Bake at 350°F for 12-15 minutes.
- Step 5: Roll the dough balls in the cinnamon sweetener.
- Step 6: Flatten and bake the cookies.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Recipe Tips
- Use room-temperature ingredients for a smoother dough.
- Don't overbake these cookies; they should be soft and just set when removed from the oven.
- Roll the dough balls evenly for consistent baking.
Variations
- Add a pinch of nutmeg to the cinnamon coating for an extra hint of holiday spice.
- Swap vanilla extract with almond extract for a nutty twist.
- Make mini cookies for bite-sized treats or larger ones for a festive dessert.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks to keep them fresh longer.
- Freeze for up to 3 months; thaw at room temperature before serving.
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Recipe Card
Keto Snickerdoodle Cookies
Instructional Recipe Video
Ingredients
- 2 ¼ cups almond flour
- ¾ cup powdered sweetener sugar substitute
- ¼ teaspoon salt
- 1 teaspoon cream of tartar optional ingredient
- 2 large egg whites
- 2 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
For Rolling
- ¼ cup ground cinnamon
- ¼ cup granular sweetener
Instructions
- Preheat the oven to 350°F and whisk together the dry ingredients.2 ¼ cups almond flour, ¾ cup powdered sweetener sugar substitute, ¼ teaspoon salt, 1 teaspoon cream of tartar
- Add egg whites, melted butter, and vanilla extract, then mix with a rubber spatula until fully combined.2 large egg whites, 2 tablespoon unsalted butter, 1 teaspoon vanilla extract
- In a small bowl, combine cinnamon and granular sweetener.¼ cup ground cinnamon, ¼ cup granular sweetener
- Portion the dough with a cookie scoop and roll each piece into a smooth ball.
- Coat each ball in the cinnamon sweetener mixture and place on a parchment-lined baking sheet.
- Flatten the balls to about ½ inch thick with a flat utensil.
- Bake for 12-15 minutes, or until the edges are set.
- Let cool completely before serving or storing.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Alfa Katzz says
They taste grainy. I bought almond flour but perhaps it wasn’t milled fine enough. The second batch I tossed part of the cinnamon sugar combo and added more sugar as they were to dry cinnamon tasting. I used monk fruit instead of swerve.
Oscar Chimenti says
Thanks for trying them and sharing this, it helps a lot.
A couple things are likely going on:
• Grainy texture: that usually comes from the almond flour. Some brands are much coarser. Look for “blanched superfine almond flour” for a smoother cookie.
• Sweetener swap: monk fruit blends can vary a lot from Swerve in texture and sweetness. Some versions can feel a bit gritty or don’t dissolve the same way.
• Cinnamon coating: totally fair to adjust. If it tasted too strong or dry, reducing the cinnamon and increasing the sweetener in the coating is the right move.
If you try them again, I’d suggest:
• Use a superfine almond flour
• Stick with Swerve (or a very fine monk fruit blend)
• Let the cookies cool fully, they firm up and the texture improves as they sit
Keto baking can be picky with ingredients, so small swaps can change the result quite a bit.