Thick and Soft Keto Snickerdoodle Cookies
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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
What You Need To Make These
The dough is almond and coconut flour, butter, egg, vanilla and Lakanto’s classic sweetener, with cream of tartar, baking soda, xanthan gum, cinnamon and salt. The coating is cinnamon and Besti, mixed separately and rolled on before the cookies bake. The card below has the amounts and the order.
Three of those amounts are doing the work that the heading promises, and they are the ones worth knowing before you start.
The dough uses two flours, not one. A cup and a half of almond flour to half a cup of coconut, with two eggs. Coconut flour is not a one-for-one swap for almond, and the record gives no conversion for trading one for the other.
Cream of tartar and baking soda both appear, and in that proportion. Two teaspoons to one. Cream of tartar is the traditional snickerdoodle ingredient rather than an optional extra, and the record gives no result for a batch without either one.
Sixteen is the number the card is written around. That is why the scoop below earns its place: same size going in, same bake coming out.
Recommended tools for making these Keto Snickerdoodle Cookies (sugar free, grain free)
- Nonstick pans — so the cookies release cleanly.
- Silpat — cleanup is much easier than with parchment, and it’s what I’d rather use.
- Cookie scooper — keeps all sixteen balls the same size, so they bake evenly. It’s worth getting a good one.
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.
That coating is what makes them a cuddle-on-the-couch cookie — stay-at-home lazy days, binge watching, a cold night in.
Snickerdoodle shows up in a couple of other places on the site, too: our Keto Snickerdoodle Chaffles are made in a mini waffle maker, and our pumpkin snickerdoodles put pumpkin in the dough. For the colder months, the ginger and peppermint cookies share a section with these in our keto cookie recipes collection.
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 an aftertaste and a cooling effect that I do not care for. We don’t get either from Lakanto’s monk fruit. Lakanto Classic is made to measure cup for cup like sugar, so quantities are easier to compare. But that doesn’t mean it will brown or set the same way in every recipe; our monk fruit sweetener guide explains how the blends and forms behave differently.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Sixteen of them, each ball rolled through the cinnamon and sweetener on every side before it is flattened onto the sheet. Twelve minutes, and that coating is the whole point of a snickerdoodle.
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 so we can see what you make.
Enjoy!
Thick and Soft Keto Snickerdoodle Cookies
2 net carbsIngredients
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| Per Serving 140 | Per Recipe 2300 | |||
| 1 ½ cups of almond flour | 67.5 | 1080 | ||
| ½ cup of coconut flour | 15 | 240 | ||
| 2 tsp of cinnamon, ground | 0.75 | 12 | ||
| 2 tsp of cream of tartar | 1 | 16 | ||
| ½ tsp of xanthan gum | 0.05 | 0.83 | ||
| 4 oz of butter, unsalted | 50.62 | 809.99 | ||
| 1 tsp of vanilla extract | 0.75 | 12 | ||
| 2x large egg | 7.5 | 120 | ||
| 1 tsp of cinnamon, ground | 0.38 | 6 | ||
| 13g | 16% | 201g | 258% | |
| 1 ½ cups of almond flour | 6 g | 96 g | ||
| ½ cup of coconut flour | 0.5 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0 g | 0.06 g | ||
| 4 oz of butter, unsalted | 5.57 g | 89.1 g | ||
| 2x large egg | 0.5 g | 8 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.03 g | ||
| 4.5g | 23% | 74g | 369% | |
| 1 ½ cups of almond flour | 0.37 g | 6 g | ||
| ½ cup of coconut flour | 0.5 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0 g | 0.02 g | ||
| 4 oz of butter, unsalted | 3.54 g | 56.7 g | ||
| 2x large egg | 0.19 g | 3 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 41mg | 14% | 663mg | 221% | |
| 4 oz of butter, unsalted | 15.19 mg | 243 mg | ||
| 2x large egg | 26.25 mg | 420 mg | ||
| 90mg | 4% | 1460mg | 63% | |
| ½ cup of coconut flour | 7 mg | 112 mg | ||
| 2 tsp of cream of tartar | 0.25 mg | 4 mg | ||
| 1 tsp of baking soda | 75 mg | 1200 mg | ||
| ½ tsp of xanthan gum | 0.1 mg | 1.67 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 2x large egg | 8.75 mg | 140 mg | ||
| 16g | 6% | 250g | 91% | |
| 1 ½ cups of almond flour | 2.25 g | 36 g | ||
| ½ cup of coconut flour | 2 g | 32 g | ||
| 2 tsp of cinnamon, ground | 0.26 g | 4.2 g | ||
| 2 tsp of cream of tartar | 0.23 g | 3.6 g | ||
| ½ tsp of xanthan gum | 0.07 g | 1.17 g | ||
| ¾ cup of lakanto classic monkfruit sweetener | 9 g | 144 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 2x large egg | 0.12 g | 1.98 g | ||
| 1 tsp of cinnamon, ground | 0.13 g | 2.1 g | ||
| 2 tbsp of besti monkfruit sweetener | 1.5 g | 24 g | ||
| 3g | 9% | 42g | 148% | |
| 1 ½ cups of almond flour | 0.75 g | 12 g | ||
| ½ cup of coconut flour | 1.5 g | 24 g | ||
| 2 tsp of cinnamon, ground | 0.18 g | 2.8 g | ||
| 2 tsp of cream of tartar | 0.01 g | 0.2 g | ||
| ½ tsp of xanthan gum | 0.07 g | 1.17 g | ||
| 1 tsp of cinnamon, ground | 0.09 g | 1.4 g | ||
| 1g | 17g | |||
| 1 ½ cups of almond flour | 0.75 g | 12 g | ||
| ½ cup of coconut flour | 0.25 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0.01 g | 0.2 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 1 tsp of cinnamon, ground | 0.01 g | 0.1 g | ||
| 9g | 144g | |||
| ¾ cup of lakanto classic monkfruit sweetener | 9 g | 144 g | ||
| 2g | 24g | |||
| 2 tbsp of besti monkfruit sweetener | 1.5 g | 24 g | ||
| 2g | 40g | |||
| 1 ½ cups of almond flour | 1.5 g | 24 g | ||
| ½ cup of coconut flour | 0.5 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0.09 g | 1.4 g | ||
| 2 tsp of cream of tartar | 0.21 g | 3.4 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 2x large egg | 0.12 g | 1.98 g | ||
| 1 tsp of cinnamon, ground | 0.04 g | 0.7 g | ||
| 4g | 7% | 56g | 113% | |
| 1 ½ cups of almond flour | 2.25 g | 36 g | ||
| ½ cup of coconut flour | 0.5 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0.01 g | 0.2 g | ||
| 2x large egg | 0.75 g | 12 g | ||
| 1 tsp of cinnamon, ground | 0.01 g | 0.1 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350F and line cookie sheet with parchment paper.
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In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
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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.
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For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1-1 1/4" balls.
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Roll each ball in the cinnamon-sweetener coating until it is covered on all sides.
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Flatten balls slightly on cookie sheet and bake for 12 minutes.
Correction — October 2, 2026: The recipe card mixed the cinnamon-sweetener coating but never told you to roll the cookies in it, so following the card as written would leave them uncoated. The coating step is now in the directions.
