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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.

96 comments

  1. Ashley says:

    These were great! I used lakanto monkfruit sweetener (erythritol and monk fruit mix) for the cookies and xylitol for rolling them in. I cooked them longer (about 11-13 min) because they were cake like, but once cooled, they were great and taste so good! I used a tablespoon scooper and pressed down a little, about size of 50 cent piece coin.

  2. Patti says:

    Due to nut allergies I cannot use almond flour. Can you tell me how much coconut flour to use? I know coconut flour and almond flour can’t be substituted 1 for 1 but not sure what the correct ratio is.

    Thank you

  3. CarolH says:

    Made these a couple of weekends ago, and they are soooooo good! They taste exactly like regular snickerdoodles! The whole family loved them. The texture is slightly lighter and less crispy than my normal ones, but that’s not a problem for us. Maybe if I had cooked them just a minute or two more. They did get a little crispier after a day or two, but they didn’t last any longer than that!

    Thanks for another great recipe Paola!

  4. Amanda Morgan says:

    Don’t know what happened. Followed the directions exactly. Mine all spread into each other making one big cookie. Super thin, tasted more like a wheat bread than a Snickerdoodle. Pretty bummed. I took pictures but I guess it doesn’t let me post them.

    • What sweetener did you use Amanda? Based on feedback from previous readers that seems to be the culprit (xylitol and allulose spread a lot more than erythitrol, so they need to be flattened less pre bake) Let me know!

  5. Carly says:

    Mine had the texture of raw flour. Not sure what I did wrong? I’m not a seasoned baker, so I’m sure I did something wrong. Thanks for all the great recipes!

  6. Kimmi says:

    Made this for the first time, subbing tartar and b soda with baking powder- excellent cookies! So easy! I also bake them a few minutes longer and they set up nicely after cooling down- crisp exterior soft inside! So impressed!

  7. B says:

    Can I just say THANK YOU so much for actually including weights for most of your ingredients. It makes keto cooking SO MUCH easier. Much love from Oz 🙂

  8. Tom Gaworski says:

    Followed all the directions and these are amazing cookies! Going to make these again and again! Thank you so much!

  9. Beth says:

    I see the nutrition breakdown for the cookies but can’t find approximately how many cookies it makes. Can you tell me? Thanks

  10. Carol says:

    New to keto baking, but I LOVE all things dessert, so decided to give these cookies a try. Added raw pecans and they turned out AMAZING! I’ve been browsing your recipes for a while (even made a couple!), so I figured it was time for a review. Thank you for sharing your knowledge with the world! 😀

  11. Sharon says:

    I don’t care for snickerdoodles, but I wanted an assortment of keto friendly cookies for a church function. Between peanut blossoms, low carb and gluten-free, flourless keto chewy double chocolate chip cookies and these snickerdoodles, your Soft and Gluten Free & Keto Snickerdoodles win hands down. No trace of coolness from the sweetener, I used Pyure, and the soft, yet structured texture is to die for!!! I’m going to make a second batch for me 🙂 Thank you so much!

    • I’m with you Sharon! I personally prefer chocolate chip cookies generally, but I gotta say that this Keto version is exceptional in that its soooo close to the originals 😜! One of the best cookie recipes on the site for sure!

  12. Kimberly says:

    These fell apart before the spatula even fully slid under them. Ended up with a pile of crumbs and honestly didn’t even taste very good. Kinda just made me feel gross too. I’m thinking there should be more like 3 eggs as 1 jumbo wasn’t even close to enough binder and a bit more protein might make them better too.

    • Hi Kimberly! Keto cookies, because of sugar alcohols, are suuuuuper fragile right after baking! And if using xylitol, they can stay fragile for a few hours.. that is why your cookies crumbled, because its not sugar. You’re supposed to let them cool completely until the sugar alcohols settle back xo!

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