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(Perfectly Soft!) Keto Snickerdoodles 🍪 gluten free

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodles fall right into that category… at less than 1g net carb

Gluten free & keto snickerdoodle cookies with an perfectly soft center
Gluten Free & Keto Snickerdoodle Cookies

Gluten Free & Keto Snickerdoodles

Perfectly Soft!

I’m also happy to announce that these keto snickerdoodles just so happen to be one of the easiest cookies on the site! There’s no chilling time and no special methodology, just simply cookie goodness in thirty minutes.

My one advice though, is that you cream your butter very well until it’s light and fluffy. Since we’re using sugar alcohols rather than sugar, it won’t get quite as fluffy or smooth… but! I’ve still noticed a huge difference in the cookies texture wise. So cream away pretty please!

Oh, and these are also ridiculously low carb- think just 0.7g net carbs a pop!

Looking for more special cookies to kick off the holiday season?! Check out our keto amaretti, snowball cookies (!!) and gingerbread cookies!

Rolling keto snickerdoodle cookies in cinnamon sugar
Gluten Free & Keto Snickerdoodle Cookies
Freshly baked low carb snickerdoodle cookies
Gluten Free & Keto Snickerdoodle Cookies

The Flours

Nothing too fancy! To turn snickerdoodle cookies keto, I used a mix of super fine almond flour, coconut flour and a touch of xanthan gum. (See links for specific brands I use). 

Oh, and I’m a bit of a purist when it comes to snickerdoodles and will always advocate for using cream of tartar (as tradition calls!).

Some recipes sub the baking soda and cream of tartar with baking powder (same difference sorta thing in ‘general baking’), but for some reason you don’t quite get the same tangy kick or texture in my opinion.

The Sweetener

Perhaps surprisingly, getting the sweetener right for these keto snickerdoodles is even more important than the flours. You’ve got a few options though. 

Think erythritol (some cooling aftertaste, but best texture), and allulose (no aftertaste, but more fragile) or xylitol (same as allulose!) (no aftertaste, but more fragile). 

Keep in mind (!!) that with allulose and xylitol, your cookies will spread much more. So you might not want to pre-flatten them before baking, and I always suggest you do a test run with one (as even from brand to brand, differences can be quite big). And also keep in mind that your cookies will take much longer to set (popping them in the freezer once cool speeds this up though).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon ‘sugar’ with allulose, which has no aftertaste for me once the cinnamon is in.

Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).

Freshly baked keto snickerdoodle cookies
Gluten Free & Keto Snickerdoodle Cookies
Piled up keto snickerdoodle cookies with a glass of milk
Gluten Free & Keto Snickerdoodle Cookies

Gluten free & keto snickerdoodle cookies with an perfectly soft center

(Perfectly Soft!) Keto Snickerdoodles

Course: Cookies, Dessert
Cuisine: American, Keto
Keyword: gluten free snickerdoodles, keto snickerdoodle cookies, keto snickerdoodles
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 68 kcal

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Cinnamon sugar

Instructions

  1. Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

  2. Add almond flour, coconut flour, xanthan gum,  baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  4. Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

  5. Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy! 

  6. Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away. 

Recipe Notes

The Sweetener

Perhaps surprisingly, getting the sweetener right for these keto snickerdoodles is even more important than the flours. You’ve got a few options though. 

Think erythritol (some cooling aftertaste, but best texture), and allulose (no aftertaste, but more fragile) or xylitol (same as allulose!) (no aftertaste, but more fragile). 

Keep in mind (!!) that with allulose and xylitol, your cookies will spread much more. So you might not want to pre-flatten them before baking, and I always suggest you do a test run with one (as even from brand to brand, differences can be quite big). And also keep in mind that your cookies will take much longer to set (popping them in the freezer once cool speeds this up though).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon 'sugar' with allulose, which has no aftertaste for me once the cinnamon is in.

Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).

Nutrition Facts
(Perfectly Soft!) Keto Snickerdoodles
Amount Per Serving (1 cookie)
Calories 68 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 2.7g14%
Cholesterol 17mg6%
Sodium 87mg4%
Potassium 14mg0%
Carbohydrates 1.5g1%
Fiber 0.8g3%
Sugar 0.25g0%
Protein 1.4g3%
Vitamin A 125IU3%
Calcium 12.5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

120 comments

  1. tianna says:

    my dad recently started keto, although I’ve been making keto desserts for a few years now, as i am sugar free. but let me just say these hands down are fabulous the texture gets better as they sit, I used swerve and lanako as my sweeteners.

  2. Jennifer Peters says:

    This recipe is amazing. The cookies are soft, lightly sweet and delicious. I love to enjoy one or two with my coffee in the morning.

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