Soft and thick keto Snickerdoodle Cookies that are low carb, keto friendly, and perfect for filling that cookie jar!
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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.
What is a Snickerdoodle Cookie?
Snickerdoodle cookies are known for their soft, chewy texture and tangy flavor with a cinnamon sugar coating. They’re a classic holiday favorite and popular year round too.
I love cookie recipes but not very many of them are keto or low carb friendly. Snickerdoodles are a favorite and a must have though so I needed a good low carb snickerdoodle recipe and that’s what this is!
If you enjoy these snickerdoodles you should try out a couple of my other keto cookie recipes like keto peanut butter cookies and blueberry lemon cookies!
- Texture: The best part of any good snickerdoodle cookie recipe is the perfectly soft and chewy texture of the cookie.
- Flavor: The cinnamon sweet coating is irresistible and the cream of tartar and cream cheese and the tangy flavor snickerdoodles are known for!
Special Ingredients for Keto Snickerdoodle Cookies:
- Sweetener: I like Lakanto monkfruit sweetener but if you prefer the taste of other sweeteners like Swerve that works too. You’ll also need a brown sugar substitute.
- Coconut Flour: Not to worry, there’s no coconut flavor in these keto 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!
- Cream of Tartar: It helps make these cookies soft and fluffy and it adds the familiar tangy flavor that you get in snickerdoodles!
- Cream Cheese: Start with softened cream cheese. It’ll help to enhance the soft and chewy texture of the cookies!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
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!
If you don’t have any cream of tartar or don’t want to use it then a good substitute would be baking powder. To add a similar tangy flavor without the cream of tartar you can use a teaspoon of lemon juice!
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.
I use a medium cookie scoop to portion out perfectly sized balls of dough. It ensures even baking and it just makes life easier.
How To Make Snickerdoodle Cookies:
- Wet Ingredients – While your oven preheats prepare the snickerdoodle cookie dough. Add the softened cream cheese and butter to a large mixing bowl and beat together with an electric hand mixer until smooth and creamy.
- Sweetener – Next you can beat in the white monkfruit sweetener and the brown sugar substitute, and then the eggs and vanilla extract until the mixture is smooth.
- Dry Ingredients – 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 up before proceeding.
- Topping – To prepare the cinnamon sweet topping add the sweetener and cinnamon to a small bowl and mix together.
- Roll – Use a medium cookie scoop to scoop out portions of dough and roll them into a ball with your hands. Roll each cookie dough ball into the topping to coat them. If the dough is too sticky mix in a little more coconut flour.
- Bake – Place the cookie dough balls onto a parchment lined baking sheet and lightly flatten each with your hand to about 3/4″ thick. Bake the keto snickerdoodle cookies for 15 to 15 minutes or until they are just firm to the touch on the top. Let them cool completely on the sheet before serving.
FAQs:
You can keep these low carb snickerdoodles stored at room temperature in an airtight container for up to 5 days! They may last a bit longer in the refrigerator.
Yep! Let them cool completely before transferring to a freezer safe container or bag. They’ll stay good for up to a few months.
More Low Carb Treats:
- Cranberry Cheesecake
- Keto Pumpkin Cheesecake
- Keto Pumpkin Pie
- Keto Blackberry Cobbler
- Cranberry Bliss Bars
You can view all of my low carb and keto friendly dessert recipes right here!
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.
Mel says
Almost too good to be true! Soft and sweet. A little too cakey to be identical to the real thing, but worth it to stay keto. The dough was incredibly fragile and so sticky I had to handle it carefully to make the cookie balls. To my surprise they spread out just like a normal cookie. Very good flavor. Next time I’ll add cinnamon and nutmeg to the dough like I used to do for traditional snickerdoodles. And of course I’m making a double batch! So good with a cup of coffee after dinner.
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.