Get ready for an ultimate cozy keto cookie experience! Try our Keto Snickerdoodles! They’re like the classic cookies but without gluten or sugar. Made with almond flour and erythritol, these cookies are low-carb and super tasty. Let’s learn how to make these awesome keto treats!
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Preparation and cooking overview
Making keto snickerdoodle cookies is easy! First, mix butter, erythritol, egg, and almond flour. Chill the dough, roll it into balls, then cover with a cinnamon-sugar mix. Bake for about 12-15 minutes. In just an hour, you’ll have tasty cookies ready to eat!
Chef’s note
Want to make these keto snickerdoodles even better? Add some nutmeg or cardamom to the cinnamon mix for extra flavor. You can also put chocolate chips or cocoa bits in the cookie dough. If you’re baking them for Halloween, make them look spooky with fun shapes and red frosting.
🍪 Ingredients for this keto snickerdoodles recipe
To make these low-carb snickerdoodles, you’ll need the following ingredients:
For the cinnamon coating
Ingredient substitutions
Looking for keto-friendly alternatives? Here’s what you can use:
Additional ingredients
Enhance the flavor profile of the sugar-free snickerdoodles with the following optional ingredients:
Cooking tools required
To make this keto snickerdoodle cookies recipe, you’ll need the following kitchen tools:
Tool substitutes list
How to make Keto Snickerdoodles: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Soften the unsalted butter.
- Prepare your cooking area and tools.
Cooking steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix softened butter and granulated erythritol in a bowl until light and fluffy.
- Add egg to the mixture and whisk until smooth.
- In the same bowl, add vanilla extract, almond flour, cream of tartar, baking soda, and salt. Blend to form a dough.
- Cover and refrigerate the dough for 30 minutes.
- Combine granulated erythritol and ground cinnamon to create the cinnamon-sugar coating.
- Roll scoops of dough into balls and coat them in the cinnamon mixture.
- Gently flatten each ball and bake for 12-15 minutes or until golden brown.
- Cool on the sheet briefly, then move to a wire rack.
- Enjoy your cookies!
Chef’s pro tip
Ovens can be different, so check your cookies at 12 minutes. You want the edges to be golden and the centers a bit soft. They’ll set more as they cool. If they seem a little undone when you take them out, that’s okay; they’ll end up soft and tasty once cooled.
What to serve with keto snickerdoodles?
Pair this keto snickerdoodle cookie recipe with the following keto-friendly options:
How to make it healthier?
Here’s how you can make this keto snickerdoodle recipe even healthier:
Time-saving tips
What can I prepare ahead of time?
Storage instructions
Recipe wrap-up and conclusion
There you go! You’ve just made the best Keto Snickerdoodles. These cookies are not just sugar-free; they’re full of cozy fall flavors. Imagine biting into that cinnamon outside and tasting the soft buttery inside. Who knew regular cookies could be turned into keto-friendly delights? Plus, you can save them for later and enjoy whenever you’re in the mood for cookie goodness.
We’d love to hear how these cookies turned out for you! Share your thoughts in the comments. Or, post a picture of your cookies on our Instagram and Facebook. We’re eager to see your creations!
Love cookies? Check out these keto cookie recipes:
Did you know we made a Snickerdoodle in a skillet, too? Give our Keto Snickerdoodle Skillet Cookie recipe a look if you’re curious to see how it turns out!
Frequently asked questions
📖 Recipe
Keto Snickerdoodles
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Ingredients
- 2 cups almond flour
- ½ cup unsalted butter softened
- ⅓ cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
For the cinnamon coating
- 2 tablespoon powdered erythritol
- 2 teaspoon ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Mix softened butter and granulated erythritol in a bowl until light and fluffy.
-
Add egg to the mixture and whisk until smooth.
-
In the same bowl, add vanilla extract, almond flour, cream of tartar, baking soda, and salt. Blend to form a dough.
-
Cover and refrigerate the dough for 30 minutes.
-
Combine granulated erythritol and ground cinnamon to create the cinnamon-sugar coating.
-
Roll scoops of dough into balls and coat them in the cinnamon mixture.
-
Gently flatten each ball and bake for 12-15 minutes or until golden brown.
-
Cool on the sheet briefly, then move to a wire rack.
-
Enjoy your cookies!
Video
Nutrition
The post Keto Snickerdoodles Recipe (Low Carb & Sugar-Free) 🍪 appeared first on Cast Iron Keto.
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