These keto snickerdoodles are the best low carb snickerdoodles alternative. Made with coconut flour and rolled in a cinnamon mixture, these tasty cookies are sure to please any cookie lovers!
Snickerdoodle cookies traditionally have a soft chewy texture and are rolled in a sweet cinnamon flavor sugar coating. I love them all year long but often make them during the holidays. This low carb snickerdoodle recipe is made with my favorite keto flour, coconut flour, and is sweetened with erythritol.
How To Make Keto Snickerdoodles
For this recipe, you will need coconut flour, erythritol, baking soda, sea salt, eggs, coconut oil, vanilla extract, and cinnamon.
Mix all the dry ingredients in a large bowl. Use a whisk or a hand mixer to mix the ingredients well.
Then, pour the melted coconut oil over the dry batter and mix until combined.
Lastly, add the eggs and vanilla extract to the cookie dough batter and mix until well combined. Let the cookie dough sit for 3-5 minutes or until the batter thickens (coconut flour is highly absorbent, so this batter will thicken as it sits).
Preheat the oven to 350 °F and make the cinnamon sugar coating by mixing three tablespoons of erythritol with two tablespoons of cinnamon.
Next, use a tablespoon or cookie scoop to scoop the cookie dough onto the lined baking sheet. Use the palm of your hand and roll the cookie dough into a smooth round ball. Roll the cookie dough balls into the cinnamon sugar mixture. Place the coated cookie dough balls on the cookie sheet. Repeat with the rest of the cookie dough. Use a measuring cup to press the cookies and flatten the tops of the cookies and bake the keto snickerdoodles in the oven for 10-12 minutes or until the cookies are lightly golden brown.
Remove the cookie sheet from the oven and allow the cookies to fully cool before storing them. These are crumbly cookies straight out of the oven, but if they cool correctly, they have the texture of a regular cookie. Store leftover cookies in an airtight container or wrap them with beeswax or plastic wrap.
Tips and Substitutes
Sugar Substitutes: I suggest using a granulated sweetener like erythritol or lakanto monkfruit sweetener. Any granulated keto sweetener that has a 1:1 substitute ratio with white sugar will work in this recipe.
Eggs: Use eggs that have been set out to room temperature. This is important for the batter to mix properly. If you forget to set the eggs out, you can simply put the eggs in a bowl of warm water for 5 minutes to warm them up.
Cooling: Allow these keto snickerdoodles to cool to room temperature before handling them. They will be crumbly when you take them out of the oven, but once they cool, they will set up into soft cookies.
There are 1.6 g net carbs in each cookie.
No, you cannot use almond flour instead of coconut flour in a 1:1 ratio.
Unfortunately, flax eggs don’t often work well with coconut flour recipes. Coconut flour don’ts hold together well without a suitable binder like eggs, which makes it difficult to make coconut flour recipes vegan or egg free.
- Coconut Flour Sugar Cookies
- Grain Free Gingerbread Cookies
- Coconut Flour Chocolate Chip Cookies
- Keto Snowballs (Sugar Free Cookie Recipe)
Keto Snickerdoodle Cookies Recipe
These coconut flour snickerdoodles are keto-friendly and tasty, and delicious! Perfect for anyone, even those who aren’t on the keto diet!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + cooling
- Yield: 10–12 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto
- Diet: Gluten Free
- 1/3 cup coconut flour
- 1/3 cup granular keto sweetener (I used erythritol, but monk fruit will work too)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs at room temperature
- 1/4 cup coconut oil (or butter), melted
- 1 teaspoon vanilla extract
- 3 tablespoons erythritol
- 2 tablespoons ground cinnamon
- Mix the dry ingredients in a large mixing bowl.
- Then, pour the melted coconut oil over the dry mixture and mix well.
- Add the eggs and vanilla extract to the batter.
- Use a hand mixer to mix the cookie dough.
- Let the dough set for 3-5 minutes. This allows the coconut flour to absorb the liquid in the batter.
- Make the cinnamon sugar coating by mixing three tablespoons of erythritol and two tablespoons of ground cinnamon together in a small bowl.
- Line a cookie sheet with parchment paper or a silicon baking mat and preheat the oven to 350 °F.
- Use a tablespoon or cookie scoop to scoop the cookie dough onto the cookie sheet. Use the palm of your hand and roll the cookie dough ball into a smooth round ball. Next, roll the cookie dough balls into the cinnamon sugar mixture. Place the coated cookie dough balls on the cookie sheet. Repeat with the rest of the cookie dough.
- Use a measuring cup to press the cookies and flatten the tops of the cookies.
- Bake the keto snickerdoodles in the oven for 10-12 minutes or until the cookies are lightly golden brown.
- Remove the cookie sheet from the oven and let the cookies cool before storing them. This is important because the cookies will crumble apart if you touch them while they’re warm. The texture of the cookies will also change as they cool. They will have crisp edges and a chewy center, just like traditional snickerdoodle cookies!
- Store leftover cookies in an airtight container for up to 7 days.
- Serving Size: 1 cookie
- Calories: 84
- Sugar: >1g
- Fat: 6.8g
- Carbohydrates: 14g (1.6g net carbs)
- Fiber: 2.1g
- Protein: 2g
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