These Keto Snickerdoodles keep the carbs in check while delivering all the buttery, cinnamon-rich flavor you crave in a cookie!
I’m a chocolate chip cookie guy. It’s probably the dessert I bake the most in my house. But my kids? They love snickerdoodles. Don’t get me wrong—they salivate for my chocolate chip cookies, but if they had it their way, I’d be baking snickerdoodles every week. I don’t blame them. Snickerdoodles are tasty. But they’re also sugary and full of carbs, like any respectable cookie! So, when the little minions of my house demand desserts, I like to serve them a straight-out-of-the-oven plate of keto snickerdoodles. It’s got all the flavor of the traditional recipe, minus the extra carbs and sugar.
Now, I’m no keto follower, which is something you can clearly see after perusing a few of my recipes. That said, there’s a time and place for everything, including a keto-centric dessert. Besides, when something tastes good, it is good. Right? For those looking to indulge while staying on track with a keto lifestyle, this recipe offers a tasty twist on the classic by swapping out high-carb ingredients for low-carb alternatives like almond flour and Swerve.
But make no mistake—these keto snickerdoodles taste almost as good as the original. These cookies are buttery, sweet and just as soft and pillowy. The cinnamon adds an earthy warmth that keeps my kids coming back for more. Should I tell them they’re eating a low-carb, sugar-free dessert? No, that would be cruel.
Are these Keto Snickerdoodles Healthy?
Definitely! Keto snickerdoodles are low in carbs and higher in healthy fats, making them ideal for a ketogenic diet. With almond flour and coconut flour replacing the typical all-purpose flour, these cookies are also gluten-free, so this recipe is perfect for GF dessert lovers, too! Even better, the Swerve sweetener is known to be diabetic-friendly. I wouldn’t make any substitutes for this recipe, so enjoy it as is!
What is Swerve?
A few years ago, I was dealing with some severe digestive issues. I had to cut out every luxury—dairy, wheat, caffeine, and sugar. The problem was that some of the substitutes, like stevia, for example, tasted gross and did a number on my gut. That’s when I discovered Swerve.
Swerve is a popular sugar substitute. It’s made from erythritol, oligosaccharides, and natural flavoring (no, I don’t know what they mean by “natural flavoring”). It’s known for mimicking sugar’s sweetness and texture without adding calories or carbohydrates. Needless to say, it’s now a favorite in keto and low-carb baking. One of the best features of Swerve is that it measures cup-for-cup like sugar, so there’s no guesswork when using it in recipes.
Most importantly to me, Swerve doesn’t have a bitter aftertaste like other sugar substitutes, such as Stevia. The stuff is gentle on the digestive system, too. Additionally, it doesn’t spike blood sugar levels, so my friends and family who live with diabetes can enjoy these snickerdoodles. Swerve is no silver bullet for your health issues, but it certainly is a helpful tool in my culinary toolbox.
How to Make Ahead and Store
Baked keto snickerdoodles can be stored in an airtight container in the refrigerator for up to 5 days. Unbaked keto snickerdoodle dough can be stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, place the baked cookies in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To prevent the cookies from sticking together, place a piece of parchment paper between each layer.
Serving Suggestions
Pair these snickerdoodles with a mug of Vegan Hot Chocolate or a glass of almond milk. I also like to crumble the cookies over a bowl of coconut milk ice cream for a special dessert. If you’re planning a dessert spread for a get-together, these cookies would be a great addition alongside some Paleo Pumpkin Cake Bars and Protein Low-Cab Keto Brownies.
Ingredients
- 5 tablespoons unsalted butter (70g) softened to room temperature
- 1/2 cup + 1 tablespoon Swerve divided
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cups almond flour (125g)
- 4 tablespoons coconut flour (28g) packed
- 1 teaspoon cream of tartar
- 1/2 teaspoon xantham gum (do not omit)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Heat oven to 350°F and line a baking sheet with parchment paper.
- Use an electric hand mixer to beat the butter and 1/2 cup Swerve until creamy. Add the vanilla and egg and beat until well mixed.
- Add all the rest of the ingredients, except the cinnamon and remaining Swerve, and stir until mixed.
- Mix the Swerve and cinnamon on a small plate. Roll the dough in the mixture into 1 tbsp-sized balls and place onto the cookie sheet.
- Press the balls about 1/3-inch thick and bake for 12 to 13 minutes, until the edges just begin to feel set.
- Remove from the oven and let the cookies cool on the pan completely before handling.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can these be made ahead of time and frozen?
Yes, for 2 to 3 months.