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!
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
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.
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
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.
More classic keto cookie recipes
Keto Snickerdoodles
Ingredients
- 2 cups (210 g) almond flour
- 2/3 cup (121.33 g) Brown Swerve
- 1/4 cup (59.15 g) collagen powder, (try cinnamon toast flavor!)
- 1 tsp cream of tartar
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113.5 g) butter, melted
- 1 large egg, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 tbsp allulose, granular
- 2 tsp 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 1/2 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 3/4 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
Nutrition
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.
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I want to make these this weekend. How do you accurately measure brown sugar? Does it need to be packed? Or scooped and leveled off?
Lightly pack it… it sort of packs itself anyway.
How do these compare to the snickerdoodles recipe in UGTKB?
This is my favourite cookie. So quick and easy to make. I took them to a knitting group Christmas pot luck today. I was a bit worried because they were the only dessert. Not to worry. So many of my pals have quit sugar and these were such a satisfying treat for everyone. I may make it a habit to pack a batch with my knitting at all our gatherings.
Great to hear!
Would it be possible to use Xanthan Gum instead of collagen powder? I don’t have any available. Thanks!
No, that’s not a good sub. You can just leave it out, although they won’t be quite the same.
Just made these. My three favorite recipes of your are PB Fudge, Salted Caramel Butterscotch Chip cookies, and my new favorite…Keto Snickerdoodles!! Amazing!!
Wonderful!
Can I make these without collagen ? I don’t use this type of product.
Please read the blog post.
This recipe was quick and easy and tasted delicious, however mine went completely flat allowing the edges to get burnt. I did trim them up with kitchen scissors and they were presentable lol. I am wondering if they would have puffed if I baked them from a refrigerated or frozen state?
They shouldn’t need that. Sounds like you didn’t have enough flour.
I caught your video making these yesterday. Honestly, Snickerdoodles were not my number 1 cookie before Keto, but I decided to try them. You are the BOMB. These are so delicious and easy to make. I will be making batches to take to friends when we are invited over. Other batches will be for me.
Thanks
Wonderful!
Thank you Carolyn for another great Keto cookie recipe. As I’m in Australia I didn’t know what snickerdoodle cookies were… but very glad I tried this recipe out. The cinnamon & sugar ( replacement of course) topping is delicious. Light crunch on the base & around the edges but a little puffy in the middle.
This recipe was a big win in the cookie department. The texture was perfect!
I love all things cinnamon so when I saw this recipe I was anxious to try it. The cookies are an excellent keto version and I’ll definitely make these again. Mine needed longer to bake but most things do in my oven. I also added a bit more almond flour because the dough seemed a bit too wet and it improved the consistency, very easy to roll. I inadvertently forgot to add the baking soda and I’m wondering how the baking soda affects the recipe? All in all another excellent recipe, thanks Carolyn!
Well for one thing, baking soda is part of what gives snickerdoodles their distinctive flavor. But it also makes for a softer, slightly puffier cookie.
I made these a few months ago and they were delicious. My oven is on the fritz and I wondered if I could roll the dough into a log and freeze it and use for slice ‘n bake cookies a few at a time in my air fryer. What do you think?
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
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. ❤️
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.
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.
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?
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?
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?
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?
Sukrin Gold