Soft and moist on the inside, and crispy around the edges – these thick and soft keto snickerdoodle cookies are everything you’ve ever dreamt of and more. These go great with hot cup of Bulletproof Coffee!
YEAR-ROUND SNICKERDOODLES
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!
WHAT MAKES THESE SO THICK AND SOFT?
It all starts with the ingredients, of course! As we usually do when we make cookies, we’ve 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 even experimenting with one cookie that had no xanthan gum and it was still tasty but it was significantly flatter than the ones pictured above. 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!
THE DOUGH
Usually, low carb cookies are made from a very thick, stiff dough. However, these are different. The dough for these is soft; almost like a thick cake batter. As a result, all of the ingredients can be mixed with a hand mixer!
TOPPING IT OFF
Of course, the best part of any snickerdoodle is the topping. These babies 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.
Nutrition (per cookie)
Calories: 139.3 | Fat: 12.6g | Carbs: 4.9g | Fiber: 3.06g | Protein: 3.6g | Net Carbs: 1.8g
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Enjoy!
Thick and Soft Keto Snickerdoodle Cookies
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Prep Time: 5 -
Cook Time: 12
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Total Time: 22
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Yield: 16 -
Category: Dessert -
Method: Baking
Print Recipe
Pin RecipeDescription
Soft and moist on the inside, and crispy around the edges – these thick and soft keto snickerdoodle cookies are everything you’ve ever dreamt of and more. These go great with hot cup of Bulletproof Coffee!
Ingredients
Cookie:
- 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 monk fruit
- 1 tsp vanilla extract
- 2 eggs
Coating:
- 1 tsp ground cinnamon
- 2 tbsp monk fruit
Instructions
- 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.
Nutrition
- Serving Size: Makes 16
- Calories: 139.3
- Fat: 12.6g
- Carbohydrates: Net Carbs: 1.8g
- Fiber: 3.06g
- Protein: 3.6g
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.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
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.
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.
These look so good! I saved it to my Pinterest so I can make them later!
Love your thick and crispy cookies.. Surely try to add xanthan gum while making cookies.. Lets see how it works for me?
It’s a huge difference, I’m sure you’ll love it! Enjoy!
I am unfamiliar with monk fruit. Can straight erythritol be substituted for the monk fruit?
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!
Wow! Would love to try these 🙂
My sister is currently on a Keto diet and she will definitely appreciate this recipe. Thank you for sharing! The cookies look yummy! 🙂
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!
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.
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I never heard of xanthan gum that makes a huge difference in how cookies turn out.
These cookies look amazing, thank you for sharing the recipe. The fact you provided the nutritional value too is really handy!
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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.
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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!
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I am drooling at the looks of these babies!!! Sign me up, I’m ready to down 15 of them!
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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.
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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!
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!
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Yay! So glad you liked them. ☺️ Yes, Monk fruit has a 1:1 sugar ratio but erythropoietin doesn’t so it does require more. 🙂