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 keto snickerdoodle recipes here on All Day I Dream About Food. They are all wonderful in their own way but not a single one of them is a classic cookie recipe.
I’ve got snickerdoodle-inspired keto mug cake and delicious snickerdoodle blondies. And then there’s the ever popular cinnamon-dusted keto skillet cookie.
But heretofore, I’ve never made classic keto snickerdoodles. Why is that?
Soft and Chewy Snickerdoodles
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. Sugar-free snickerdoodle perfection!
How to make keto snickerdoodles
These soft cinnamon cookies are very easy to make, just like the classic. But I do have a few special tips for you to achieve that ideal texture.
- Almond flour – This is an almond flour cookie recipe and finely ground almond flour makes a big difference to the texture.
- Swerve Brown – Conventional snickerdoodles take white sugar but I’ve noticed that Swerve Brown gives many keto cookies a soft but chewy quality that ideal.
- 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 will work as well.
- Cream of tartar and baking soda – These are two standard ingredients in snickerdoodles and are part of what gives them their unique flavor and puffy soft texture.
- Butter, eggs, and vanilla. Pretty standard cookie ingredients!
- Allulose. In my previous attempts at keto snickerdoodles, I always used erythritol for the cinnamon “sugar” coating. But I find that it ends up a bit too gritty and it overpowers the cinnamon. This time, I tried granulated allulose and found it much more to my liking.
- Cinnamon – They wouldn’t be classic snickerdoodles without that cinnamon coating!
The method for these keto snickerdoodles is similar to most keto cookie recipes.
- Whisk the dry ingredients together.
- Add the wet ingredients until the dough comes together.
- Roll into balls of desired size (I did nice big ones at about 1 ½ inches).
- Roll the balls in the cinnamon coating.
- Slightly flatten down with your hand. You don’t want to flatten them completely as they do spread a bit on their own.
- Bake until golden.
- Sprinkle with any leftover cinnamon coating right out of the oven.
- Let cool completely on the pan.
Frequently Asked Questions
No, sorry. This recipe has been tested and perfected using almond flour. Coconut flour is a different beast altogether. Please see my article on Baking with Coconut Flour for an in-depth look at this topic.
The cookies really require an erythritol-based sweetener such as Swerve or Lakanto, for the best texture. For the coating, other sweeteners will be fine, but I think allulose gave it the best flavor.
You can easily swap the melted butter for another dairy free oil like coconut. I do find it changes the texture somewhat.
Yes, absolutely. They may end up a little less chewy but they will still be delicious.
You can keep these keto snickerdoodle cookies on the counter in a covered container for up to 4 days. They refrigerate well and can be stored for a week.
For freezing, I recommend storing them between layers of waxed paper in a covered container. Let come to room temperature before serving.
More delicious keto cookie recipes
- Keto Pumpkin Cookies
- Peanut Butter Cream Cheese Cookies
- Keto Snowballs
- Cut Out Keto Sugar Cookies
- Keto Pecan Crescents
- 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.