Thick and Soft Keto Snickerdoodle Cookies
Jump to...
Introduction
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!
Recommended tools for making these Keto Snickerdoodle Cookies (sugar free, grain free)
Keto Snickerdoodle Cookie Coating
Of course, the best part of any snickerdoodle is the topping. These cookies are coated with a delicious layer of cinnamon and monk fruit.
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 monk fruit 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 effect 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_._
Enjoy!
Ingredients
Cookie
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp cinnamon, ground
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp xanthan gum
- A pinch of salt
- 4 oz butter, unsalted
- ¾ cup lakanto classic monkfruit sweetener
- 1 tsp vanilla extract
- 2x large egg
Coating
Nutrition Facts
16 servings per recipe| Calories | Per Serving 140 | Per Recipe 2300 | ||
|---|---|---|---|---|
| 12 servings of almond flour (1 ½ cups) @ 90 each | 67.5 | 1080 | ||
| 4 servings of coconut flour (½ cup) @ 60 each | 15 | 240 | ||
| 2 servings of cinnamon, ground (2 tsp) @ 6 each | 0.75 | 12 | ||
| 2 servings of cream of tartar (2 tsp) @ 8 each | 1 | 16 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.05 | 0.83 | ||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 100 each | 50.62 | 809.99 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 0.75 | 12 | ||
| 2 servings of large egg (2 x) @ 60 each | 7.5 | 120 | ||
| 1 serving of cinnamon, ground (1 tsp) @ 6 each | 0.38 | 6 | ||
| Total Fat | 13g | 16% | 201g | 258% |
| 12 servings of almond flour (1 ½ cups) @ 8 g each | 6 g | 96 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.5 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.03 g each | 0 g | 0.06 g | ||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each | 5.57 g | 89.1 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 0.5 g | 8 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.03 g each | 0 g | 0.03 g | ||
| Saturated Fat | 4.5g | 23% | 74g | 369% |
| 12 servings of almond flour (1 ½ cups) @ 0.5 g each | 0.37 g | 6 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.5 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.01 g each | 0 g | 0.02 g | ||
| 8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each | 3.54 g | 56.7 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.19 g | 3 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.01 g each | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| Cholesterol | 41mg | 14% | 663mg | 221% |
| 8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each | 15.19 mg | 243 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 26.25 mg | 420 mg | ||
| Sodium | 90mg | 4% | 1460mg | 63% |
| 4 servings of coconut flour (½ cup) @ 28 mg each | 7 mg | 112 mg | ||
| 2 servings of cream of tartar (2 tsp) @ 2 mg each | 0.25 mg | 4 mg | ||
| 4 servings of baking soda (1 tsp) @ 300 mg each | 75 mg | 1200 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.1 mg | 1.67 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.03 mg | 0.4 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 8.75 mg | 140 mg | ||
| Total Carbohydrate | 16g | 6% | 250g | 91% |
| 12 servings of almond flour (1 ½ cups) @ 3 g each | 2.25 g | 36 g | ||
| 4 servings of coconut flour (½ cup) @ 8 g each | 2 g | 32 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 2.1 g each | 0.26 g | 4.2 g | ||
| 2 servings of cream of tartar (2 tsp) @ 1.8 g each | 0.23 g | 3.6 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.07 g | 1.17 g | ||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 9 g | 144 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.03 g | 0.5 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.12 g | 1.98 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 2.1 g each | 0.13 g | 2.1 g | ||
| 6 servings of besti monkfruit sweetener (2 tbsp) @ 4 g each | 1.5 g | 24 g | ||
| Dietary Fiber | 3g | 9% | 42g | 148% |
| 12 servings of almond flour (1 ½ cups) @ 1 g each | 0.75 g | 12 g | ||
| 4 servings of coconut flour (½ cup) @ 6 g each | 1.5 g | 24 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 1.4 g each | 0.18 g | 2.8 g | ||
| 2 servings of cream of tartar (2 tsp) @ 0.1 g each | 0.01 g | 0.2 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.07 g | 1.17 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 1.4 g each | 0.09 g | 1.4 g | ||
| Total Sugars | 1g | 17g | ||
| 12 servings of almond flour (1 ½ cups) @ 1 g each | 0.75 g | 12 g | ||
| 4 servings of coconut flour (½ cup) @ 1 g each | 0.25 g | 4 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.1 g each | 0.01 g | 0.2 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.03 g | 0.5 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
| Sugar Alcohols | 10g | 168g | ||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 9 g | 144 g | ||
| 6 servings of besti monkfruit sweetener (2 tbsp) @ 4 g each | 1.5 g | 24 g | ||
| Net Carbohydrates | 2g | 40g | ||
| 12 servings of almond flour (1 ½ cups) @ 2 g each | 1.5 g | 24 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.5 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.7 g each | 0.09 g | 1.4 g | ||
| 2 servings of cream of tartar (2 tsp) @ 1.7 g each | 0.21 g | 3.4 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.03 g | 0.5 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.12 g | 1.98 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.7 g each | 0.04 g | 0.7 g | ||
| Protein | 4g | 7% | 56g | 113% |
| 12 servings of almond flour (1 ½ cups) @ 3 g each | 2.25 g | 36 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.5 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.1 g each | 0.01 g | 0.2 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 0.75 g | 12 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.1 g each | 0.01 g | 0.1 g | ||
Directions
-
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 separate 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.