Thick and Soft Keto Snickerdoodle Cookies

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Snickerdoodles are definitely a unique cookie. It seems like they show up every year for Christmas, remind everyone of how good they are, and then disappear for the rest of the year. It really is a tragedy!

That’s why I would like to officially announce my campaign to make snickerdoodles a treat that is enjoyed year-round! After all, there is never a bad time for cinnamon and sweetener!

Related: Keto Coffee Cake

How To Make These Keto Snickerdoodle Cookies Soft & Thick

It all starts with the ingredients, of course!

  • With these cookies, we used a blend of both almond and coconut flours. Each flour is good on its own, but when you combine the two you are left with a very soft and flavorful cookie!
  • There is also another ingredient that makes a huge difference – xanthan gum. Xanthan gum is a life-saver when making low carb sweets. We experimented with one cookie that had no xanthan gum and it was still tasty but it was significantly flatter than the ones picture. So basically, what it does is it makes the cookie stick together as a normal flour cookie would. Instead of having a dry, crumbly cookie, you’re left with one that’s thick, soft, and delicious!

Close up of keto snickerdoodle cookies stacked on top of each other

Recommended tools for making these Keto Snickerdoodle Cookies (sugar free, grain free)

  • Nonstick pans – Avoid having your cookies stick to the pan
  • Silpat – Makes my life so much easier when cleaning and I’d rather use this than parchment paper.
  • Cookie Scooper – Love my cookie scooper! Make sure you get a good one though.

Keto Snickerdoodle Cookie Coating

Of course, the best part of any snickerdoodle is the topping. These cooking are coated with a delicious layer of cinnamon and monkfruit.

The warm cinnamon flavor combined with the sweetness of monk fruit is a match made in cookie heaven. It is this combination that has made snickerdoodles a beloved favorite of so many for so long!

The warmth of the cinnamon and the sweetness of the monkfruit make these keto snickerdoodles the ultimate cuddle-on-the-couch cookie. In other words, these cookies are awesome for stay-at-home lazy days, binge watching, or staying in on a cold night. There is really no bad time to enjoy these awesome cookies!

For another tasty snickerdoodle dessert, try these delicious Keto Snickerdoodle Muffins .

Best Granulated Sweetener 

We have many different keto dessert recipes on our site that are tasty, sugar free, and very low in carbs. We are able to do that while still having delicious recipes because of the sweetener we use, Lakanto’s Classic Monk Fruit Sweetener.

Many keto friendly sweeteners have a bad aftertaste and cooling affect that I do not care for, but Lakanto’s monk fruit does not! Some of the reasons why my husband and I love it: no aftertaste, it has a ratio of 1:1 to sugar, which makes converting traditional recipes easy, and best of all, it will not raise your glucose levels.

If you decide to give it a try, purchase monk fruit directly from Lakanto’s website and you can use our promo code “BUTTERTOGETHER” at checkout to receive 20% off your entire purchase.

Nutrition (per cookie) Makes 16 cookies

Calories: 139.3 | Fat: 12.6g | Carbs: 4.9g | Fiber: 3.06g | Protein: 3.6g | Net Carbs: 1.8g

Click HERE to Pin Keto Snickerdoodle Cookies

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page


More delicious keto cookie recipes? You will love these delicious Keto Chocolate Chip Cookies, these classic Keto Pecan Snowball Cookies, and of course these amazing Keto Double Chocolate Fudge Cookies!

Thick and Soft Keto Snickerdoodle Cookies

Thick and Soft Keto Snickerdoodle Cookies


17 minutes

16 servings


1 1/2 cup almond flour
1/2 cup coconut flour
2 tsp cinnamon
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp xanthan gum
Pinch of salt
1/2 cup butter (1 stick)
3/4 cup Lakanto monk fruit, or choice of sweetener
1 tsp vanilla extract
2 eggs
1 tsp ground cinnamon
2 tbsp monk fruit
Nutritional Information
139 Calories
12.5g Total Fat
-3g Net Carbs
3.5g Protein


Preheat oven to 350F and line cookie sheet with parchment paper.
In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
In a seperate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs. Once creamed together, start slowly mixing in the dry ingredients.
For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1-1 1/4" balls.
Flatten balls slightly on cookie sheet and bake for 12 minutes.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.





  • Anna Stola

    I love everything that is cinnamon. I used to make such cookies, but I used ordinary wheat flour. I must try this recipe, because it promises to be delicious. Unfortunately, I do not know if I can buy xanthan gum, so I will try to bake cookies without this ingredient.

    • Brigitte Millette

      @Anna Stola, can you freeze the dough and then cook them from frozen?

  • panushwari

    pretty manageable macros – glad you shared this recipe. I am planning to return to Keto in April so this will work out well for me.

  • Alynda Long

    These look so good! I saved it to my Pinterest so I can make them later!

  • EscapeWriters

    Love your thick and crispy cookies.. Surely try to add xanthan gum while making cookies.. Lets see how it works for me?

  • Carla Mueller

    I am unfamiliar with monk fruit. Can straight erythritol be substituted for the monk fruit?

    • Kasey

      Hi, Carla! Absolutely! Monk fruit is our favorite sweetener but you can use the sweetener of your choice. Monk fruit has a ratio to sugar that is 1:1. However, erythritol will require a little more. So you’ll want to use 1 cup erythritol rather than 2/3 cup monk fruit. Hope that helps!

  • Kiranmayi Pulipaka

    Wow! Would love to try these 🙂

  • Czjai Reyes-Ocampo

    My sister is currently on a Keto diet and she will definitely appreciate this recipe. Thank you for sharing! The cookies look yummy! 🙂

  • Lauren Ashley

    Wow! This one’s a winner.This looks so delightful and tasty. I would love to try making this recipe. My boys would both probably DIG this!

  • Preet

    The cookies look and sound so delicious, I do miss them the whole year and then have enough during the Christmas 🙂 Your recipe sounds good enough to try, thank you for sharing.

  • Elizabeth O

    These cookies look amazing, thank you for sharing the recipe. The fact you provided the nutritional value too is really handy!

  • Kristy B

    I love snickerdoodle cookies! I’ve been seeing a lot of Keto and Paleo recipes using Monk fruit. I’m going to have to get me some of that.

  • Sarah

    I love anything that has cinnamon in it or on it 🙁 and I also got my entire family addicted to it. So I cannot wait to try these and make them for my family 🙂 thx!

  • GiGi Eats

    I am drooling at the looks of these babies!!! Sign me up, I’m ready to down 15 of them!

  • George

    I made these cookies, and they did come out soft and delicious! They are definitely satisfying, with a thick almost brownie-like texture. NOT crumbly. I noticed a few things:

    These cookies do not spread, at least not enough to flatten into a “cookie” shape. The recipe called for flattening the balls slightly on the sheet before baking, but keep in mind that they will likely keep that shape throughout baking. If you want flatter cookies, flatten the balls more than just slightly.
    The coating is going to take more than just a little. Double the coating mixture.
    I loved the flavor of these cookies as in the recipe, but I would increase the amount of sweetener in the recipe to a full cup (I used Spenda).

    Other than the substituting of Splenda for Monk Fruit, I followed the recipe exactly, using Xanthan gum (must use the real deal!). These are delicious with coffee, snaking by themselves, or having with tea or dessert. I suspect that using this recipe to make cheesecake crust would be awesome as well.

    • Kasey

      Hey George, we are so glad you enjoyed these! Really love the idea of using these cookies as a cheesecake crust! You may have just given us a new recipe idea… Thanks!

  • Lake

    These cookies were amazing!!! Although, they were a little on the dry side, maybe next time I will add more butter. Also, I subbed the monk fruit for erythritol and it was substantially less sweet. So if you do this too, I recommend using twice as much as the recipe calls for. But I definitely will make these again and again! Everyone loved them!

    • Kasey

      Yay! So glad you liked them. ☺️ Yes, Monk fruit has a 1:1 sugar ratio but erythropoietin doesn’t so it does require more. 🙂

  • Valorie

    Moist and delicious and my kids loved them

  • Lisa

    We LOVE snickerdoodles and I cannot wait to try this. My only reservation is that my hubby is allergic to xanthan gum! Is there a substitute for this thickening agent or am I just out of luck with this recipe since I am sure it is a needed ingredient? Thanks in advance for your help!

    • Kasey

      Hi, Lisa! I’m excited for you to try it! Honestly, the taste would still be the same so I say, go for it. You could make half with xanthan gum for you and half without it. I don’t know of any other thickening agent that is keto friendly. If you give it a try without it, let me know! 🙂

      • Erin

        I have used unflavored gelatin before in place of xanthan gum, and actually prefer the texture! I would use 3/4 tsp to replace the xanthan gum in this recipe. Good luck!

    • RitaR

      @Kasey, I used cornstarch and they turned out fine but I have nothing to compare it too!

  • Sharon Niles

    Fantastic recipe! Best keto cookies so far. My kids even thought they were the best cookies I ever made. Soft snd moist, crunchy on outside.

  • Kelly Cain

    Delicious! Subbed erythritol for monk fruit. The cookies were crispy on the outside and soft on the inside. Will definitely be baking them again!

  • Laura Bean

    I made a half batch of these because I wanted to test them out — now I’m wishing I made a DOUBLE batch they’re so good! Hopefully I have some left on Christmas!

  • Larri Lyn

    Thank you for a terrific recipe . Will be using this recipe throughput the year since snickerdoodles are my favorite!

  • Meg roberts

    I just made a double batch and I’m so freaking glad I did! So soft and absolutely delish! I use swerve sugar substitute and I couldn’t of made a better choice! I’m very sensitive to artificial sweeteners, they all taste horrible and leave an awful after taste, but NOT serve! Thanks for a great cookie!!

  • Nancy Stern

    I was so excited to make these cookies! They are delicious and so satisfying. I have made other keto desserts that look like the “real” thing in the picture but taste terrible. These are really good. This recipe gives me the heart to try again. Thanks for sharing.

  • Connie

    I have made snickerdoodles with my first grandson from the time he was old enough to help me. It was his favorite cookie and was what he requested for his birthday too. Sadly, he was killed at the age of 22 almost 4 years ago. I still make the snickerdoodles every birthday and death day in his memory.

    I am doing Keto and wanted to be able to join in when I made Zach’s snickerdoodles so I tried this recipe and it is fantastic. I did not feel deprived at all.

    I am planning on making them today for a friends little grandson who is allergic to nuts and was wondering if I could make them with coconut flour only, and if so, what would the amount be for this recipe.

    Thank you!

    • Amanda

      Hi Connie,

      This is the info i use when adjusting recipes to be all coconut flour:

      Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.

      Hope that helps. I’m sorry about your grandson. It’s nice you have a ritual to celebrate and remember him.


  • Jen

    I just made these and followed the recipe – they are amazing! Thank you!

  • Linda Fry

    So I just made these and they are tasty! But, the recipe says to flatten “slightly,” which I did. But the cookies retained their shape and did not flatten out very well. Nonetheless, they are very good, but denser than I would have liked. I wish I could make them like in the picture! Lol

  • Teresa

    Just made these…absolutely delish? Exactly as promised…soft inside and crispy outside. Super easy to make!

  • Cher

    Hi Kasey! I JUST now made these. I followed your recipe using Lakanto monkfruit(Love it!) with one exception, I substituted 1 tsp. psyllium husk powder for the xantham gum because that’s what I had on hand. They turned out perfect! Even my son loved them! Thank you so much for the recipe. We love snickerdoodles!

    • Kasey

      Hi Cher! I’m SO happy to hear this! Thank you so much for trying it out. 🙂 Glad to hear psyllium husk works well with this recipe too!

  • Melissa Purcell

    These cookies were wonderful! I tried another snickerdoodle recipe I found online and although it was ok, it seemed like it was lacking something. It turned me off to eating snickerdoodle cookies again. I came across this recipe last night and thought I’d give snickerdoodle cookies another try. I am so glad I did!

    Thank you so much for sharing! 🙂

  • William Francke

    Hello and thanks for the recipe. Question: Do I add the coating before baking or after?

  • Ariel

    I didn’t have high hopes when I tried these cookies because keto cookies just aren’t the same as a regular flour cookie. That being said THESE WERE AMAZING!!! I am over the moon with these and the texture is so light and fluffy. Definitely worth a trip to the store for xantham gum powder. With a glass of carb master milk I have the perfect sweet snack! Thank you so much for the recipe!

    • Kasey

      This makes me so happy! Thank you for trying it out Ariel, so glad you enjoyed them. 🙂

  • Melissa

    What affect would leaving out the cream of tartar have?

    • Kasey

      Cream of Tartar is a stabilizing agent. It would affect the structure somewhat, but might still work; as eggs are also used as a stabilizer in this recipe. If you do try it that way, please let us know how it goes!

  • Melinda

    We are on our 2nd snow day and I was looking for something to bake. Came across these on Pinterest. They are absolutely amazing!! Followed the recipe exactly as stated, except my cookie scoop made smaller cookies, getting 21 cookies. Will definitely be making again!!

  • Rosalyn

    Just finished making this recipe, and while it is very good, in the future I will make a couple of “preference” changes; cut back the coconut flour ( can taste and smell the coconut), and,…..delete the cinnamon in the batter ( I believe regular Snickerdoodles do not have it in the cookie batter).
    But these were soft and delicious. Good job!

    • Kasey

      So glad you enjoyed it and that you will be making it again!

  • Sperfur

    So I had a “baking with ADD” moment while making this and ended up with 2 batches. One follows this recipe. The oops batch is lighter, fluffier, and slightly less sweet. Here are the changes:

    Instead of granulated sweetener, I accidentally used monk fruit maple syrup. It doesn’t cream, so next time I’ll add it last. I set the weird liquid-with-floating-butter mix to the side.

    When I measured out the second batch, I ran out of almond flour at 1 1/4 cups – so I used 3/4c coconut flour instead of 1/2c. That balanced the extra liquid perfectly.

    I will make it this way next time, only on purpose.

    • Kasey

      It is funny how things work out sometimes! Thanks for telling us about your changes. We are glad you enjoyed them!

  • Diane F

    I made a batch and they are way too dry, falling apart. Didn’t miss any ingredient. What could help?

    • Kasey

      We are so sorry to hear that! We have not had that issue. If you included all of the ingredients we are not sure what went wrong. Maybe try baking them for a shorter amount of time? We hope you get the recipe to work for you!It is one of our favorites!

  • Jamie

    After one week on Keto I was craving a cookie. Tried two recipes this weekend (not yours) and was disappointed . Made these today- they are awesome! Can’t wait to try your other recipes!

  • Alisa

    Delicious! I will be making again. I double all my keto bc I don’t want to remake! Texture was fantastic and my husband loves them.

  • Rasmey

    What can I use instead of cream of tar tar?

    • Kasey

      You can omit it and it should still ckme out alroght. It will change the texture a little. Enjoy!

  • Doretta

    I use total carbs instead of net carbs. Can you help with that?

    • Kasey

      Just look at carb number without it being subtracted by the fiber. Total carbs per cookie, 4.9. Enjoy!

  • Jennifer Hubbard

    This recipe appeared in my email today, and I had all the ingredients on hand, so I decided to make them. I am SO glad I did. They are THE BEST keto cookies I have made. My husband said they’re a winner…that they don’t have an off taste or aftertaste from the sweetener like most keto cookies I’ve made. I printed out this recipe and I KNOW I’ll make them again. They’d be great to take to Christmas gatherings so I know I have something sweet available to eat 🙂 Thank you for sharing this AMAZING cookie recipe!

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