These pillowy soft keto snickerdoodles have the perfect chewy texture and a delicious cinnamon flavor. I worked hard to perfect a low carb snickerdoodle recipe that lives up to the iconic American treat.
I have quite a number of snickerdoodle-flavored recipes here on All Day I Dream About Food. But until now, I’ve never made classic keto snickerdoodles. Why is that?
Snickerdoodle just wasn’t part of my lexicon growing up in Canada. So while it was extremely important to me to come up with the perfect keto chocolate chip cookie recipe, these soft cinnamon cookies simply weren’t on my radar.
But they are hugely popular in the US and once you taste a good snickerdoodle, you will see why! They are both soft and pillowy, but also a little chewy. And they have a unique flavor that is more than the sum of its parts.
If you love that cinnamon-dusted cookie, be sure to try my snickerdoodle-inspired keto mug cake and delicious snickerdoodle blondies too!
Why you must try this recipe
If you follow me, you know how much I like to perfect my recipes and make them as close to the real deal as possible.
And when it comes to an iconic cookie recipe like snickerdoodles, it was extremely important to me to get them right. Exactly right, with that perfect chewy texture and funny cinnamon speckled appearance.
That isn’t always easy to do with keto ingredients. But I have a few tricks up my sleeve and I really feel like I nailed them. And readers agree that these keto snickerdoodles are the real deal!
“Yum! Thank you for sharing this! You can’t even tell that it’s keto! Same great snickerdoodle flavor!” — Natalie
“These are the best Snickerdoodle cookies I’ve ever had! I cannot tell you how much your recipes are appreciated. Each recipe makes it so much easier to live a keto lifestyle without feeling like we are missing out! Thank you! ” — Laura
“You did it again! Knocked this one out of the park!! Great taste!” — Sandy
Ingredients you need
- Almond flour: This is an almond flour cookie recipe and finely ground almond flour makes a big difference to the texture.
- Swerve Brown: Conventional snickerdoodle cookies take white sugar but I find that Swerve Brown gives many keto cookies a soft but chewy quality.
- Collagen powder: I bet you thought this recipe would have gelatin in it, didn’t you! But this time I tried collagen powder and the results were dreamy. If you can, I highly recommend using the Perfect Keto Cinnamon Toast Collagen, but plain works as well. If you need to omit it altogether, the cookies will be less chewy but they will still be delicious.
- Cream of tartar and baking soda: These ingredients give classic snickerdoodles their unique flavor and soft but chewy texture. So I included them in this recipe as well.
- Allulose: I like granulated allulose for the cinnamon “sugar” coating. But any granulated sweetener should work.
- Cinnamon: They wouldn’t be classic snickerdoodles without that cinnamon coating.
- Butter: Use unsalted butter and make sure it’s melted but not overly hot when you add it to the dough.
- Kitchen staples: Eggs and vanilla.
1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt.
2. Add the wet ingredients: Stir in the butter, egg, and vanilla extract until the dough comes together. Roll into 1 ½ inch balls.
3. Cinnamon sugar. In a shallow bowl, whisk together the allulose and cinnamon. Roll the balls in the cinnamon mixture and then place 2 inches apart on a baking sheet lined with a silicone baking mat or parchment paper.
4. Flatten cookies. Press the balls down to about ¾ inch thick with the palm of your hand. Don’t press down too much as these cookies will spread a bit on their own.
5. Bake. Bake at 325ºF for 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.
6. Cool. Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the pan.
Collagen powder is the same thing as collagen protein and collagen peptides. They all refer to a hydrolyzed form of collagen that makes for better absorption. I like to add it to recipes for both texture and and nutrition. If you don’t have access to it, you can also add gelatin. Use 1 tablespoon of grassfed gelatin such as Great Lakes, or 1 envelope of Knox gelatin.
Dairy-Free Option: Coconut oil does change the texture of the cookies a bit, but it works. If you can tolerate ghee, I recommend that instead.
Nut-Free Option: These keto snickerdoodles don’t work well with coconut flour, but you can try sunflower seed flour. Do keep in mind that it reacts with baking soda to cause a funny green reaction (yes, your cookies will turn green!) if you don’t add some acid to the recipe. So use 1 tablespoon of lemon juice with the dry ingredients.
Frequently Asked Questions
Conventional snickerdoodle cookies have at least 18 to 20g of carbs per serving, so they are not keto friendly. However, these keto snickerdoodles have only 5.5g of carbohydrate and 2.7g of dietary fiber for two cookies. Thus they have 2.8g of NET CARBS.
If you used baking powder instead of baking soda, your cookies will come out softer and more cake-like, rather than thick and chewy. The combination of baking soda and cream of tartar gives these cookies their classic taste and texture.
You can easily make these cookies in advance and freeze them. Layer them between sheets of waxed paper in an airtight container and freeze for up to 3 months.
- Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don't crowd the cookies).
- In a large bowl, whisk together the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt.
- Stir in the butter, egg, and vanilla extract until the dough comes together. Roll into 1 ½ inch balls.
- In a shallow bowl, whisk toghether the allulose and cinnamon. Roll the balls in the cinnamon mixture and then place 2 inches apart on the prepared baking sheet.
- Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own.
- Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.
- Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the pan.