These keto snickerdoodles have the perfect balance of spicy and sweet! You won’t ruin your low carb diet with these soft and chewy treats!
Spicy, sweet, chewy, soft and SUGAR FREE.
Ahhhh yea, THESE ARE THE GOOD STUFF.
Not that I have anything wrong with sugar, I’ll be over here with one of these in one hand and my gluten free vegan snickerdoodles in the other hand.
Might even be sipping on a snickerdoodle martini.
Or, is that too much? I’ll stop.
But, before I do, if you’re sticking to the keto side of the bed (what?) and can’t sip on cookie-flavored martinis, these would be VERY delicious dunked into some low carb sugar free keto eggnog. <–You’re welcome.
What makes these cookies SO good
Imagine a cookie with a dusting of cinnamon sugar on the outside, a crispy outside and perfectly chewy inside. Ok, now stop imagining- this is going to be real life for you once you whip up a batch of keto snickerdoodle cookies. These cookies are BEYOND delish and are right up there on my list of must-try cookies, right along with pumpkin sugar cookies and vegan gluten free brownie cookies. These cookies are going to become a fast favorite in your family because not only are they super tasty, they are also refined sugar free, gluten free, and loaded with protein! You can feel good about gobbling up these cookies because they are healthy and will give you energy to tackle the day.
What makes these low carb?
These delicious, nutritious low carb snickerdoodles are a winner for sure, but you might be wondering what exactly makes them low carb. The answer, in short, is in the type of flour that is used to make them. For this recipe, I opted out of using regular all-purpose flour, or even whole wheat flour. Although I do use both of these flours in many of my recipes, they are high in carbohydrates, so I omit them from keto recipes. Instead, these keto cookies are made with a combination of almond and coconut flours, both of which are low in carbs and high in protein.
The ingredients you will need
To make these healthy snickerdoodles, you will need:
- Unsalted Butter
- Swerve Sweetener
- Vanilla Extract
- Almond Flour
- Coconut Flour
- Cream of Tartar
- Xantham Gum
How to make Keto Snickerdoodles
Fire up your oven and while it preheats, line a baking sheet with parchment paper.
Using an electric hand mixer, beat together the butter and some of the swerve until it’s fluffy and creamy. Then add in the egg and vanilla and beat until smooth once again. Add remaining ingredients other than the remaining swerve and cinnamon and mix well.
On a small plate, mix together the remaining swerve and the cinnamon. Roll the dough into balls and roll each ball in the sugar and cinnamon mixture. Place them on the prepared cookie sheet.
Bake the cookies just until the edges begin to set. Allow them to cool completely on a wire rack and then DEVOUR!
Top Tips for making
- Weigh the flour: A good baking recipe is made perfect by taking the extra time to make the measurements are correct. If you have a kitchen weigh scale, weigh the flour when baking for the best results!
- Press them out: It’s important to press out the balls before baking, because it will help them spread well and bake evenly.
- Don’t omit cream of tartar or xantham gum: These 2 ingredients are important! The cream of tartar gives the snickerdoodles flavor, and the xantham gum holds them together!
Keto Snickerdoodles FAQ
Can I use another sweetener?
Although I haven’t tried anything but swerve for this recipe, any granular sweetener should work! Feel free to test out your fave and let me know how it goes!
Can I use another kind of flour?
I also haven’t tried this recipe with any other type of flour, so I can’t guarantee how the cookies would turn out. If you want to give it a go, feel free to let me know how other flours work in this recipe!
What texture do these snickerdoodles have?
They have only the most PERFECT cookie texture there is! Lightly crispy outside and soft, chewy inside!
More Keto Treats
- Heat oven to 350 degrees and line a baking sheet with parchment paper
- Cream Butter + 1/2 cup swerve with an electric hand mixer until creamy. Add the vanilla and egg and beat until well mixed.
- Add all the rest of the ingredients, except cinnamon and remaining Swerve and stir until mixed.
- Mix the swerve and cinnamon on a small plate. Roll the dough into 1 Tbsp sized balls and place onto the cookie sheet.
- Press the balls about 1/3 inch thick and bake 12-13 mins until the edges just begin to feel set.
- Let cool on the pan completely and DEVOUR
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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