Thick and Soft Keto Snickerdoodle Cookies

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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!

close-up top view of snickerdoodle cookies on a plate next to pan sheet of cookies

Click HERE to Pin Keto Snickerdoodle Cookies

Keto Snickerdoodle Cookies 


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

Yield: 16
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

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. 





  1. Preheat oven to 350F and line cookie sheet with parchment paper.
  2. In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
  3. 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.
  4. For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1-1 1/4" balls.
  5. Flatten balls slightly on cookie sheet and bake for 12 minutes.
Nutrition Information:
Yield: 16 Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 139.3 Total 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.


50 thoughts on “Thick and Soft Keto Snickerdoodle Cookies”

  • 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.

    • 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! 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.

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

  • 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!

  • 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.

    • 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!

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

  • 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!

    • 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! 🙂

      • 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!

  • 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.

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

  • 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!

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

  • 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!!

  • 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.

  • 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!

    • 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.


  • 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

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

  • 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!

    • 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!

  • 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! 🙂

  • 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!

    • 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!

  • 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!!

  • 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!

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