Keto Snickerdoodle Cookies

Tammy
11 hours ago
5 min read

Keto, Low-Carb, Gluten-Free, Sugar Free Healthy Option

"Fluffy, Soft, Chewy, Cinnamonie Sweet and Delicious... Indulge your sweet tooth without the guilt! These Keto Snickerdoodle Cookies are soft, chewy, and packed with cinnamon flavor—perfect for low-carb and sugar-free lifestyles. Easy to make and even easier to love, they’re the ultimate keto-friendly treat for any occasion!"

Soft & Sweet Cinnamon Snickerdoodle Cookies (Gluten-Free, Sugar-Free & Low-Carb!) 🍪✨

Is there anything more comforting than the smell of warm cinnamon sugar wafting through the kitchen? These soft, chewy cinnamon snickerdoodle cookies are like a big cozy hug in every bite—and the best part? They’re grain-free, gluten-free, and sugar free! 🙌

Perfect for fall baking, cozy movie nights, or simply when you need a sweet treat without the sugar crash, these cookies have become a fast favorite in my house. They’re buttery, spiced just right, and have that classic soft-baked texture we all love. So let’s dive in, shall we?

🍂 Why You’ll Love These Cookies

Soft & chewy with a sweet-cinnamon shell
Gluten-free + keto-friendly (thanks to almond & coconut flour!)
Sweetened with sugar free sweetener, so no added sugar
Simple ingredients and a make-ahead dough.
Your house will smell amazing while these bake!

🍁 Cozy Serving Ideas

These cookies are delightful on their own, but here are a few cozy pairings to take things to the next level:

🍵 With a mug of chai tea or spiced apple cider
☕️ Dipped in your morning coffee or pumpkin latte
🍨 Crumbled over some low-carb vanilla ice cream
🎁 Wrapped up as a sweet little gift for friends or neighbors!

❤️ Final Thoughts

These cinnamon snickerdoodle cookies now have become a staple in my fall baking routine, and once you try them, I think they’ll become one in yours too! They're everything you want in a cookie: sweet, soft, spiced, and simple to make. Whether you're eating low-carb, gluten-free, or just love a cozy cookie... this recipe hits the spot.

So go ahead, preheat that oven, light a candle, put on your favorite playlist, and make something sweet today. You deserve it. 🥰🍪🍂

📌 Don’t Forget to Pin This Recipe!

📸 And if you make these cookies, I’d love to see them! Tag me on Instagram or Pinterest @CraftWithTammy and use the hashtag #CozyCookieVibes and #CWT so I can drool over your delicious creations!

Keto Snickerdoodle Cookies

Servings – 16 to 18 cookies Prep Time – 5 Minutes Cook Time - 9 Minutes

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon cream of tarter, optional
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated granulated sweetener, of choice
1 large egg
1/2 cup sour cream
1 tsp vanilla extract

Sweet Cinnamon Coating

1/4 cup granulated sweetenr, of choice
1 tablespoon ground cinnamon

Instructions:

🍪✨ Let’s make some magic in the kitchen!

In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cream of tarter (if using) and salt; set the mixture aside.

In a separate large bowl, use an electric mixer to cream the butter and sweetener until smooth and fluffy. Add the egg, sour cream, and vanilla extract, mixing until everything is well incorporated.

With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, blending just until the dough comes together.

Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate overnight to chill for best results.

The next day, prepare the cinnamon sugar coating by combining the additional cinnamon and sweetener in a small bowl.

Using a small cookie scoop, portion out the dough and roll each scoop into a smooth ball between your hands. Coat each ball generously in the cinnamon sweetener mixture, making sure they’re fully covered.

Place the coated dough balls, pressing oh so slightly on a silicone-lined baking sheet and bake at 350°F for 10-12 minutes. Remove the cookies from the oven while the centers are still slightly soft—they’ll continue to bake as they cool.

Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. 🕒💕

Enjoy! 🥰🍂🍪

Notes:

Do I have to use Cream of Tartar:

The tangy signature ingredient of a snickerdoodle is cream of tartar. There will always be the 50/50 argument whether or not to use or not to use this ingredient. If you are someone that is not a fan or allergic to it, you can absolutely leave it out. If you are gungho that it's not a snickerdoodle without it, add in the 1/4 teaspoon to the cake mix. I prefer it as I wanted to make this recipe more homemade tasting and I'm part of the 50% of a firm Cream of Tartar fan!

💡 CWT Tips for Success

Don’t overbake! These cookies are best soft and slightly chewy. Remove them from the oven and allow them to finish baking while they cool on the baking pan.
Switch it up: Try pumpkin pie spice instead of cinnamon for a fall twist!
Double batch? Always a good idea. These disappear fast.
Add-ins: Want to be fancy? Fold in some zero sugar white chocolate chips or chopped pecans.
Sticky Dough? If you have a hard time rolling the dough to it being too sticky or soft. Chill it for an hour before baking.

Storage:

Place cooled cookies in an airtight container. Cookies should last for several days. You can also freeze them for 4-6 months. Be sure to separate the cookies with wax paper or individually wrap them with plastic wrap.

To Freeze:

Place dough balls on a cookie sheet to flash freeze them. DO NOT roll them in the cinnamon sugar mixture at this point. Freeze for about 2 hours or until solid, then place the balls in an airtight freezer safe container. Safely freeze for 4-6 months. Bake: remove the desired number of dough balls. Allow to thaw on a cookie sheet, freshly roll in cinnamon sugar and bake according to recipe.

Nutrition:

This website is the project of an unpaid hobby, fully maintained and supported by CWT. There are NO paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).