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.
Ingredients
- 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!
Method
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.
Storage information
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
Keto Snickerdoodles
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
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.
Susan Yakus says
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
Susan says
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. ❤️
Debbie Buttero says
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.
Rochelle Maly says
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?
Carolyn says
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?
Rochelle Maly says
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?
Carolyn says
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?
Rochelle Maly says
Sukrin Gold
Eden says
These turned out so good for being Keto! The flavor is there and we all enjoyed them.
katerina @ diethood.com says
These Keto Snickerdoodles are SO good!! I can’t wait to make them again!
Natalie says
Yum! Thank you for sharing this! You can’t even tell that it’s keto! Same great snickerdoodle flavor!
Marti Benson says
Can the collagen powder be replaced?
Carolyn says
Please read the blog post as I addressed that already.
Cynthia says
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!
Jo says
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!!
Carolyn says
Thank you!
Tree says
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!
Carolyn says
So happy to hear this!
Ishita Guha says
Amazing texture- crispy exterior, soft interior and not too sweet. I used Lakanto because Swerve has this cooling effect I dislike.
LAURA Pierson says
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
Carolyn says
So happy to hear it!
Joyce says
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.
Carolyn says
Sounds like perhaps you needed a touch more flour in there. Try another 2 tbsp of almond flour.
Amrlia says
I can I use whey protein instead of collagen?
Carolyn says
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.
Jordan says
I’ve been craving snickerdoodles so this is a dream come true! Wondering how the ratios would change if we used Monkfruit instead.
Carolyn says
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/
Sandy B says
You did it again! Knocked this one out of the park!! Great taste!
Carolyn says
I am so happy to hear that!
Kae says
Hi! Can I use sub the collagen with beef gelatin?
Carolyn says
Maybe but as I didn’t test it myself, I can’t guarantee the outcome. I would use only 1 tbsp of gelatin, though.
Rebecca Davey says
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
Carolyn says
Please read the Frequently Asked Questions as I addressed that.
Pat Shealy says
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
Carolyn says
Wow, I am so happy you made them already!!!