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    Home » Keto Cookies » Perfect Keto Snickerdoodles

    Published: Oct 10, 2021 · Modified: Dec 23, 2022 by Carolyn

    Perfect Keto Snickerdoodles

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.5K shares
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    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.

    Keto snickerdoodles on a white plate with one broken open to show the inside.

    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!

    Close up shot of keto snickerdoodles on a cooling rack over a white wooden table.

    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!

    Reader Testimonials

    “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.

    Step-by-step directions

    Collage of 6 images showing the steps for making Keto Snickerdoodles.

    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.

    A stack of keto snickerdoodle cookies with a cup of coffee in the background.

    Expert Tips

    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

    How many carbs are in a snickerdoodle cookie?

    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.

    Why did my snickerdoodles come out cakey?

    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.

    Can you make keto snickerdoodles in advance?

    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.

    A keto snickerdoodle cookie rests on the edge of a coffee cup.

    More classic keto cookie recipes

    • Keto Peanut Butter Cookies
    • Chewy Keto Ginger Cookies
    • Classic Keto Shortbread
    • Keto Snowballs
    • Cut Out Keto Sugar Cookies
    • Keto Pecan Crescents
    Keto snickerdoodles on a white plate with one broken open to show the inside.

    Keto Snickerdoodles

    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. 
    5 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto snickerdoodles
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20 cookies
    Calories: 243kcal

    Ingredients

    • 2 cups almond flour
    • ⅔ cup Brown Swerve
    • ¼ cup collagen powder (try cinnamon toast flavor!)
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter melted
    • 1 large egg room temperature
    • ½ teaspoon vanilla extract
    • 2 tablespoon allulose granular
    • 2 teaspoon cinnamon
    US Customary – Metric

    Instructions

    • 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.

    Video

    Notes

    Storage Information: Store the keto snickerdoodles on the counter in a covered container for up to 5 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.
    Nutrition Facts
    Keto Snickerdoodles
    Amount Per Serving (2 cookies)
    Calories 243 Calories from Fat 182
    % Daily Value*
    Fat 20.2g31%
    Carbohydrates 5.5g2%
    Fiber 2.7g11%
    Protein 10.5g21%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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      Recipe Rating




    1. Susan Yakus says

      February 07, 2022 at 8:54 am

      5 stars
      Hi Carolyn, my question is this. I have the beef protein collagen. I could swear I saw a recipe of yours once that showed it, so I ordered it. Will the beef flavor a sweet recipe negatively? If so, what could I use it for? TIA, Susan

      Reply
    2. Susan says

      January 13, 2022 at 12:56 pm

      5 stars
      I made these this morning….. they’re wonderful! I didn’t have collagen powder so did use powdered gelitan as I love a chewy cookie and they turned out beautifully. Thank you for teaching me how to bake with keto ingredients. ❤️

      Reply
      • Kerry says

        November 11, 2022 at 10:08 am

        Thank you for addressing a collagen substitution! I came to the comment section exactly for this information. Gotta make some snickerdoodles now :-)) Thank you for another great Keto baking recipe Carolyn.

        Reply
    3. Debbie Buttero says

      December 23, 2021 at 8:30 am

      5 stars
      These cookies are amazing! Only thing I did different was I mixed the cinnamon with Bocha Sweet for the outside. Made last night. Making another batch now. These and your Pecan cookies are my Christmas cookies this year. Both are so amazing.

      Reply
    4. Rochelle Maly says

      December 20, 2021 at 4:22 pm

      Carolyn,

      Key keto baking question that I have for you…
      I made these and exactly followed the recipe.
      I made my dough a day ahead so it was chilled for at least 24 hours prior to baking.
      I baked them on a piece of parchment paper.
      These spread a lot so really flattened out so don’t look like yours.
      I also converted two other traditional recipes and they spread even more.
      I have researched all possible causes and exhausted those to help me troubleshoot.
      I didn’t find this answer in your Keto Baking book.
      Perhaps the while the symptoms above are the same they are caused by different reasons because if it didn’t happen with an already converted keto recipe, I would have suspected there was a key ingredient I missed in my attempt to convert.
      Anyhow, I thought I’d pose these to you to see if you have any insight.
      Any reason why the snickerdoodle above would have flattened beyond what I addressed above?
      Also, any insight for addressing the flattening for a converted cookie recipe – would adding either xanthan gum or protein powder address the spreading issue? So, what in a traditional recipe prevents the cookie from spreading assuming dough is chilled and cookie sheets aren’t warm that I need to compensate for in converting the recipe to keto?

      Reply
      • Carolyn says

        December 20, 2021 at 8:57 pm

        Basic issue? You don’t have enough flour in there. You may be mismeasuring it somehow. Try making sure you have at LEAST 100g per cup. Also… what brand of almond flour are you using?

        Reply
        • Rochelle Maly says

          December 20, 2021 at 11:48 pm

          Thanks. I definitely did not mismeasure. I weigh all my ingredients for precision. I used Bob’s Red Mill – 2 cups is 224 g which is what I used.

          Also, do you have a tip for converting traditional recipes to keep from spreading? Do I have to adjust the butter amount because almond flour is high fat causing to spread more? Is xanthan gum (binder) the key to keep from spreading so much?

          Reply
          • Carolyn says

            December 21, 2021 at 8:25 am

            I don’t know what’s causing the spreading because mine do not, as you can see from the photos. Something is happening differently on your end. What sweetener are you using?

            Reply
            • Rochelle Maly says

              December 21, 2021 at 2:28 pm

              Sukrin Gold

    5. Eden says

      November 15, 2021 at 11:31 am

      5 stars
      These turned out so good for being Keto! The flavor is there and we all enjoyed them.

      Reply
    6. katerina @ diethood.com says

      November 15, 2021 at 10:59 am

      5 stars
      These Keto Snickerdoodles are SO good!! I can’t wait to make them again!

      Reply
    7. Natalie says

      November 15, 2021 at 10:18 am

      5 stars
      Yum! Thank you for sharing this! You can’t even tell that it’s keto! Same great snickerdoodle flavor!

      Reply
    8. Marti Benson says

      November 06, 2021 at 8:56 pm

      Can the collagen powder be replaced?

      Reply
      • Carolyn says

        November 06, 2021 at 9:57 pm

        Please read the blog post as I addressed that already.

        Reply
    9. Cynthia says

      November 02, 2021 at 9:53 pm

      5 stars
      These are tender, delicious & buttery! They were easy to whip up & baked beautifully. I used plain collagen peptides, but I may get the cinnamon toast collagen because I’ll definitely be making more of these snickerdoodles!

      Reply
    10. Jo says

      October 31, 2021 at 1:59 pm

      I have baked keto snickerdoodles for several years but thought I would give this new recipe a try and I’m so glad I did! They are amazing!! The texture and chewiness is wonderful. Head and shoulders above my old recipe! Carolyn you did it again! Thanks so much!!

      Reply
      • Carolyn says

        October 31, 2021 at 2:46 pm

        Thank you!

        Reply
    11. Tree says

      October 31, 2021 at 9:27 am

      5 stars
      I’ve made a few other keto snickerdoodle recipes, but this one is the best! The flavor and texture are perfect. I think I may have baked them a minute or so too long in my RV convection oven, so I guess I need to make another batch just to make sure 😉 I made them for my mom who loves snickerdoodles and I’m bringing them to her today. I’m sure she will love them as much as I do!

      Reply
      • Carolyn says

        October 31, 2021 at 12:10 pm

        So happy to hear this!

        Reply
    12. Ishita Guha says

      October 24, 2021 at 12:43 pm

      5 stars
      Amazing texture- crispy exterior, soft interior and not too sweet. I used Lakanto because Swerve has this cooling effect I dislike.

      Reply
    13. LAURA Pierson says

      October 17, 2021 at 4:49 pm

      5 stars
      Carolyn,
      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

      Reply
      • Carolyn says

        October 17, 2021 at 9:18 pm

        So happy to hear it!

        Reply
    14. Joyce says

      October 17, 2021 at 3:25 pm

      Just taking these out of the oven. They smell amazing. Followed recipe to the letter. Hardest part was getting lumps out of the brown swerve, that is what a large spoon is for! The dough was super soft and I was concerned they would fall apart. So far the only thing I noticed is they spread more than expected. Maybe “squish” less next time. I did not get 20, so guess I need to make them a little smaller. I made 17. Thanks for all your delicious recipes and love being able to bake quilt free.

      Reply
      • Carolyn says

        October 17, 2021 at 9:13 pm

        Sounds like perhaps you needed a touch more flour in there. Try another 2 tbsp of almond flour.

        Reply
    15. Amrlia says

      October 12, 2021 at 11:39 am

      I can I use whey protein instead of collagen?

      Reply
      • Carolyn says

        October 12, 2021 at 1:00 pm

        Not if you want a chewy consistency! Whey will make them very cake-y. I recommend skipping it instead, although it’s not quite the same.

        Reply
    16. Jordan says

      October 12, 2021 at 3:09 am

      I’ve been craving snickerdoodles so this is a dream come true! Wondering how the ratios would change if we used Monkfruit instead.

      Reply
      • Carolyn says

        October 12, 2021 at 7:47 am

        That depends entirely on what you mean by “monk fruit”. What you probably mean is a “monk fruit sweetener”, which is a total marketing ploy because it’s mostly erythritol.

        Please read this to understand more about keto sweeteners. https://alldayidreamaboutfood.com/best-keto-sweeteners/

        Reply
    17. Sandy B says

      October 11, 2021 at 4:53 pm

      5 stars
      You did it again! Knocked this one out of the park!! Great taste!

      Reply
      • Carolyn says

        October 11, 2021 at 5:58 pm

        I am so happy to hear that!

        Reply
    18. Kae says

      October 10, 2021 at 11:06 pm

      Hi! Can I use sub the collagen with beef gelatin?

      Reply
      • Carolyn says

        October 11, 2021 at 9:30 am

        Maybe but as I didn’t test it myself, I can’t guarantee the outcome. I would use only 1 tbsp of gelatin, though.

        Reply
    19. Rebecca Davey says

      October 10, 2021 at 4:03 pm

      Hi Carolyn, sorry if you get this question over and over, but in Australia we cannot get allulose. It is not yet approved by our food standards authority to sell. What can I substitute in for this?
      Thanks

      Reply
      • Carolyn says

        October 10, 2021 at 5:15 pm

        Please read the Frequently Asked Questions as I addressed that.

        Reply
    20. Pat Shealy says

      October 10, 2021 at 11:44 am

      5 stars
      Really liked these. I used Perfect Keto Salted Caramel Collagen and liked the flavor. Plenty of cinnamon flavor from rolling dough in the cinnamon/allulosee

      Reply
      • Carolyn says

        October 10, 2021 at 12:02 pm

        Wow, I am so happy you made them already!!!

        Reply
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