Soft and thick SNICKERDOODLE COOKIES that are low carb, keto friendly, and perfect for filling that cookie jar! This post contains affiliate links.
I don’t share a whole lot of low carb desserts here, because I’m honestly still learning the complexities of baking with alternative flours.
I don’t want to share recipes that are anything less than perfect, so most of my experiments are still…well…experiments. One day I’ll perfect them and share them with you.
In the meantime, we have Carolyn Ketchum, low carb blogger and cookbook writer extraordinaire. You’ve probably heard of her, but if not, she writes the blog All Day I Dream About Food and she creates the most delectable keto desserts.
She’s written numerous cookbooks and they’re all full of amazing recipes.
Her latest book, The Ultimate Guide to Keto Baking, just hit bookshelves and you guys – it’s so good. It’s just bursting with recipes that will beg you to head straight to the kitchen.
These low carb snickerdoodle cookies are from her book and they are perfection!
Soft, chewy, perfectly flavored. I just know you’re going to love them!
We’re even sharing these with friends and family for Christmas this year. They’re the perfect Christmas cookie!
If you want to learn the ins and outs of keto baking, please go grab a copy of this book. It’s honestly worth every penny and you can tell that Carolyn poured her heart into it.
Special ingredients for keto snickerdoodles:
This cookie dough comes out so smooth and creamy and you probably have most of the ingredients on hand!
- Sweetener: I use and love Lakanto. Use code THATLOWCARBLIFE for 20% off your order.
- Coconut Flour: Not to worry, there’s no coconut flavor in these cookies.
- Grass-fed Gelatin: This seems an odd ingredient for cookies, but it helps make them chewy! One package of this will last for ages!
Substitutions & Tips:
The gelatin can be omitted from this recipe entirely if you don’t want to purchase it. However, the cookies won’t have quite the same texture. The gelatin will last quite a while and can be used in my low carb baking recipes – highly recommend it!
I use a medium cookie scoop to portion out perfectly sized balls of dough. It ensures even baking and it just makes life easier.
I do not recommend substituting almond flour in this recipe unless you’re well-versed in keto baking. The two flours behave completely differently and the end result will NOT be the same without some changes.
More low carb treats:
I’m a total sucker for cheesecake and it’s so easy to make low carb! My cranberry cheesecake and keto pumpkin cheesecake are total favorites in my house.
My keto pumpkin pie is perfect for Fall desserts, but we make it all year long.
This keto blackberry cobbler is a total hit with friends and family and it’s so easy too!
Carolyn’s Cranberry Bliss Bars look extra amazing too!
Low Carb Snickerdoodles
Ingredients
For the Cookies:
- 4 ounces cream cheese room temperature
- ¼ cup butter softened
- ¼ cup monkfruit sweetener
- ¼ cup brown sugar substitute
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup coconut flour
- 1 tablespoon grass-fed gelatin see note
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of salt
For the Topping:
- 2 tablespoons monkfruit sweetener
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the monkfruit sweet and brown sugar substitute.
- Add the eggs and vanilla and mix until smooth.
- Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
- In a small bowl, stir together the sweetener and cinnamon for the topping.
- Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
- Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
- Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
- Store in an air-tight container for up to 5 days.
Carolyn says
She works hard, with expensive ingredients, and keeps select recipes to publish in her cookbooks. Only for people like you to share the recipe. She has a snickerdoodle recipe on her site, for free. It’s quite selfish of you to undermine her work.
Karly Campbell says
Hi Carolyn! I appreciate that you’re protective of Carolyn Ketchum and her work, however I would never steal recipes from her or do something without her permission. Carolyn is a friend of mine and, as a keto blogger, I also work hard with expensive ingredients to create recipes. Carolyn sent me her book to review, asked me to share a recipe from it, and gave permission to share this exact recipe. It’s a part of marketing the book. No need to assume the worst or call me selfish, as I clearly gave her credit for her work and am helping to sell her book. Perhaps it would be better to ask questions first and attack second next time?
cindy Rey says
I’m not a fan of monkfruit could I use pyrue?
Karly Campbell says
As long as it’s made for baking and measures 1:1 for sugar, that should be fine.
Helen Carmichael says
Could you add like 1/4 to 1/2 cup of pumpkin puree ?
Karly Campbell says
Hmm, you might need a bit more flour to account for the extra moisture, but I’m sure this could be tweaked to make it a pumpkin recipe. Let me know if you give it a try!
Amonica says
I’ve made these cookies a bunch of times and they always come out great.
Karly Campbell says
Thanks for sharing! 🙂
Shawna says
Would these work with almond flour?
Karly Campbell says
Hi Shawna! Not without some changes – the two aren’t interchangeable and I’ve only made these as directed.
Deborah Hudson says
Hi can I use CarbQuick and if so do i need to alter the other ingredients? Thanks Debbie
Karly Campbell says
Hi Deborah! I’m sure you’d need to alter the ingredients quite a bit to use CarbQuick for these cookies. I’ve never done it though so I’m not much help.
Christine Broadwater says
Question on the gelatin, can I use any unflavored gelatin? I wasn’t sure if I could change that out or not.
Karly Campbell says
I think so! I’ve only tried it with the grass fed fancy stuff that Carolyn recommended in the book, but I bet Knox gelatin would be fine too. 😉
Dianne Whelan says
Hi. I think that the amount of flour stated in your receipe for Low Carb Snickerdoodles is incorrect.
1/2 cup is not enough to make the dough come together to proper consistency. Typo error perhaps?
I have been adding flour~ 3/4 cup, putting back in fridge to set. Getting close to proper consistency.
My mouth is watering, waiting to put in the oven.
Karly Campbell says
Hi Dianne! Are you using coconut flour and giving it time to rest as stated? Coconut flour soaks up liquid like you wouldn’t believe so a 1/2 cup is all that’s needed.
Christine Jacob says
These turned out delicious! I added some pecans and some cardamom for flavor… delicious! Do they keep well on the counter or should I put them in the fridge?
Karly Campbell says
They kept well on the counter (air-tight container, of course) for us for about 5 days. I think they got even better as they sat, which is weird for cookies. 🙂
Christine Jacob says
wonderful! thanks for the quick response… enjoy the holidays 🙂
Beverly Dalton says
Isn’t 1/4 c monk fruit a lot to
Use??!?!
Karly Campbell says
Hi Beverly! We use Lakanto, which measures 1:1 for sugar, so it’s not too much at all.
frieda says
These are more like flat little cakes than they are cookies. The flavour is nice, but the texture is all wrong.
Karly Campbell says
Hi Frieda! Sorry these weren’t a hit for you. Did you follow the recipe as written and use the gelatin as well? I think that helps mimic the traditional chewy cookie texture. Either way, you’ll never get the exact same result as you would with wheat flour…alternative flours just aren’t going to work that way. I do find these to be some of the closest I’ve ever tried though. My kids didn’t even realize they were low carb.
Alice Althouse says
Made your Hamburger helper, been on a keto lifestyle for 5 months, OMG too yummy! Have my son and altho I cooked some macaroni on side, to add to his, we both luved it! Luv looking at your ideas, thank you for inspiring my lifestyle!
Karly Campbell says
Thanks, Alice! <3
Debbie says
Karly, yes I did. They were still pretty good flat though! Lol!
Karly Campbell says
Hmm, I’m really not sure. These cookies tend to hold their shape, which is why they get flattened out a bit before baking. I’m not sure why yours would go flat.
Debbie says
What would’ve made my cookies flat like pancakes?
Karly Campbell says
Did you follow the recipe as instructed or make any changes?
Vickie says
Shut the front door! Are you kidding me-low carb cookies just in time for Christmas! Are you really Mrs. Claus? You never fail us!
Karly Campbell says
Haha!! Gotta get those cookies in!!
Myra says
Can I use xanthan gum instead of gelatin
Karly Campbell says
Hmm, I’m not sure. I did a little research and it sounds like you’d use half the amount of xanthan gum if you do want to give it a try.