Keto Snickerdoodle Cookies Recipe

keto snickerdoodle cookies with cinnamon stacked by a bottle fo milk

Keto Snickerdoodle Cookies Recipe

Soft and buttery keto snickerdoodles made with almond flour have the perfect cookie texture and a delicious cinnamon sugar coating.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 13

Chill Time 1

Total Time 1 28

Servings

Calories 100kcal

Author Kim Hardesty

Equipment

Cookie Sheet
Parchment Paper
hand mixer
2 tablespoon Cookie Scoop

Ingredients

9 tablespoon Unsalted butter room temperature
⅓ cup Low carb sugar (70 g)
1 teaspoon Vanilla
½ teaspoon Stevia glycerite
1 large Egg cold
1 ¼ cup Almond flour (120 g)
⅓ cup Oat fiber (20 g)
½ teaspoon Xanthan gum
1 teaspoon Cream of tartar
¼ teaspoon Baking soda
½ teaspoon Salt

Cinnamon Sugar Topping

2 tablespoon Low carb sugar
1 teaspoon Cinnamon

Instructions

Preparation:

Whisk the almond flour and the next 5 ingredients in a medium bowl and set aside.
Cream the butter and low carb sugar until light and fluffy, about 2 minutes. Add the vanilla, stevia glycerite and egg and beat until incorporated. The mixture will break (separate). That’s okay, don’t over-mix.
Add the dry ingredients to the butter mixture and beat until completely
incorporated, but don't over mix. Cover and refrigerate the dough for 1 hour.

Baking:

Preheat the oven to 350 F and line a sheet pan with parchment paper.
Using a two tablespoon cookie scoop, scoop the dough onto parchment lined paper. Roll the tops in cinnamon sugar, then flatten with a flat bottomed glass or measuring cup. (See post for tips.)
Bake for 12-14 minutes or until the cookies puff up and the edges
begin to brown slightly.
Let the cookies cool on the pan for five minutes before transferring to a cooling rack. Do not touch them until they are completely cool and the erythritol has set - at least 2 hours.
Store in an airtight container in the refrigerator or freeze. The cookies stay crisp in the refrigerator but soften considerably if kept on the counter.
Each cookie has 0.84 g NET CARBS.

Notes

REFRIGERATE raw cookie dough for up to 5 days. Refrigerating longer than an hour will cause the batter to get very stiff. Let it warm up on the counter for 30-60 minutes before scooping and baking for easier handling and best baking results.

FREEZING: Freeze the raw dough to use at a later time. Thaw in the refrigerator before shaping and baking. Let the dough warm up on the counter for 30-60 minutes before scooping and baking for easier handling and best baking results.

TO FREEZE INDIVIDUAL PORTIONS: Scoop the dough with a cookie scoop and place onto a sheet pan to freeze. Then place the individual dough balls in a zip loc freezer bag. Thaw portions in the refrigerator, then let them warm up on the sheet pan for 20 minutes before flattening and baking in the oven.

NOTE: Although I haven't tried, you may substitute ¼ cup coconut flour for the oat fiber. I do not have a sub for the xanthan gum. You may try konjac powder or psyllium powder, but I do not know how much. Gelatin powder is not an appropriate substitute for xanthan gum.

Nutrition