keto snickerdoodles

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category!&nbsp;Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(Perfectly Soft!) Keto Snickerdoodles

almond flour

g coconut flour

xanthan gum

baking soda

cream of tartar

salt

113 g grass-fed unsalted butter (at room temperature)

1/3-3/4 cup erythritol (allulose

vanilla extract

allulose (for least aftertaste)

cinnamon

Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

Add almond flour, coconut flour, xanthan gum, &nbsp;baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).&nbsp;Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).&nbsp;With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!&nbsp;

Store in an airtight container for 3-5 days.&nbsp;Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.&nbsp;

This Keto Snickerdoodles Cookies have all the classic flavors along with crisp edges and a soft, chewy center.

Keto Snickerdoodles Cookie Recipe

Unsalted Butter (softened)

Vanilla Essence

Almond Flour

Erythritol

Cinnamon (ground)

Baking Powder

Cream of Tartar

Salt

Erythritol (for coating)

Cinnamon (for coating)

Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, add the butter, egg and vanilla. Beat with your hand mixer until fluffy - about 4-6 minutes.

Add the remaining ingredients, except for the coating, and gently fold together until just combined.

In a small bowl, mix together the erythritol and cinnamon for the coating.

Use a cookie scoop to portion the mixture, roll each portion into a ball, then roll the ball into the coating. Place onto the cookie sheet and press down lightly. Repeat for the remaining cookies.

Chill for 1o minutes.

Bake for 10-14 minutes until the cookies are firm around the edges. Leave to cool on the cookie sheet.

Once cooled, enjoy!

https://www.youtube.com/watch?v=d_pyNF9igdI

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How to make Keto Snickerdoodle Cookies, easy! A low-carb snack recipe that you can make in a pinch.
Full recipe: https://www.myketokitchen.com/keto-recipes/low-carb-snickerdoodle-cookies/

Keto Snickerdoodle Cookies Ingredients

4 ounces of Unsalted Butter, softened
1 large Egg
1 teaspoon of Vanilla Essence
2 cups of Almond Flour
⅓ cup of Erythritol
1 tablespoon of Cinnamon, ground
1 teaspoon of Baking Powder
1 teaspoon of Cream of Tartar
Pinch of Salt
¼ cup of Erythritol, for coating
2 teaspoon of Cinnamon, for coating

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Keto Snickerdoodle Recipe - Easy To Make Low Carb Cookies "Yum" (Gluten Free)

These Low-Carb Snickerdoodle Cookies are a delicious treat to satisfy your sweet tooth! This recipe is low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, and refined-sugar-free!

Low-Carb Snickerdoodle Cookies

(4 oz) melted butter

tbsp sparkling water

tsp pure vanilla extract

(138 grams) ground sunflower seed meal

tbsp (~22 grams) powdered monk fruit sweetener

gluten-free baking powder

½ tsp xanthan gum

tbsp (15 grams) powdered monk fruit sweetener

Preheat the oven to 355 degrees Fahrenheit (180 degrees Celcius). Line baking sheet with parchment paper.

Cookies

To a mixing bowl, using an electric mixer on highest speed, beat egg for 3 minutes until super fluffy. (Note that the mixing time is important to ensure the cookies are very soft.)

To the same bowl, add melted butter, sparkling water, and vanilla extract. Using electric mixer, mix on lowest speed until combined, about 10 seconds.

In a separate mixing bowl, whisk together ground sunflower seed meal, powdered monk fruit sweetener, baking powder, xanthan gum, and salt. Add dry ingredients to bowl of wet ingredients. Mix together using electric mixer, being careful to not overmix.

Cinnamon Sugar Coating: On a plate using a fork, stir together cinnamon and powdered monk fruit sweetener to create coating mixture.

Using hands, roll dough into 12 equal-sized balls, rolling each in coating before transferring to prepared baking sheet. (The dough will be slightly sticky. If dough sticks too much to your hands, wet hands with water between rolling each dough ball.) (See note below about having remaining Cinnamon Sugar Coating leftover.)

Final Steps

Transfer pan to oven and bake for 5 minutes. Then, remove pan from oven and, using your fingers, press down slightly to form a cookie that is about ~½-inch thick before shaping cookie edges slightly to reduce cracking. Dust each cookie with a little more coating then return to oven until cooked through yet still soft, about an additional 3-4 minutes.

Remove pan from oven and allow cookies to fully cool and firm up.

These easy keto, low carb snickerdoodle cookies are soft and perfect for low carb Christmas Trays, or anytime! Also a Trim Healthy Mama S Fuel.

Keto Snickerdoodle Cookies

Cups Almond Flour

Teaspoon Cream of Tartar

Teaspoon Baking Soda

½ Cup Butter, Softened (almost melted)

Large Egg

Teaspoon Vanilla Extract

Cinnamon topping

Tablespoons Granulated Erythritol

Teaspoons Cinnamon

In a medium bowl, whisk dry ingredients (almond...

In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.

In separate bowl, whisk butter, egg and vanilla...

In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).

Add dry ingredients to wet and stir with...

Add dry ingredients to wet and stir with a spatula until well combined.

Cover the bowl with plastic food wrap and...

Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.  

While the dough is in the fridge preheat...

While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper. 

Roll the cookie dough into balls, about 2...

Roll the cookie dough into balls, about 2 tablespoons per cookie.

In a small shallow bowl, combine the erythritol...

In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.

Flatten the balls a little with your hands...

Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center.  The cookies will set up after they cool.

Remove the baking sheet from the oven and...

Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

These Keto Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This gluten free and vegan snickerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Keto Snickerdoodles

creamy unsalted cashew butter OR pecan butter

coconut flour (,sifted)

½ teaspoon cream of tartar

fine sea salt

golden monk fruit sweetener (OR coconut sugar

Line a large baking sheet with parchment paper and set aside.

MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.

STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

Then roll the balls in the cinnamon-sugar topping.

Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.

Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

https://www.youtube.com/watch?v=vH7hZ95ppSc

These Healthy Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This keto, gluten-free and vegan snickerdoodle cookie recipe is so easy to make in one bowl. The recipe is also grain-free, low carb, sugar-free and easily paleo-friendly. 

Get The Full Recipe Here,
https://lifemadesweeter.com/snickerdoodles/

Ingredients

1/4 cup solid refined organic coconut oil OR solid ghee (you want the texture to be similar to softened room temperature butter)
3 tablespoons creamy unsalted cashew butter OR pecan butter , (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
1/2 tablespoon vanilla extract
1 1/2 cups superfine blanched almond flour
3 tablespoons coconut flour ,sifted
1/2 teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon fine sea salt
1/2 teaspoon cinnamon
For the cinnamon sugar topping
¼ cup golden monk fruit sweetener OR coconut sugar for paleo
1 tablespoon cinnamon

Instructions

1. Line a large baking sheet with parchment paper and set aside.

2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
Top view of paleo pumpkin bread batter in a white bowl with a wooden spoon.

3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

5. PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

6. FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

7. Then roll the balls in the cinnamon-sugar topping.

8. Place on baking sheet about 2.5 inches apart. 
Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
 
9. Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

10. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

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How To Make Snickerdoodles (Healthy & Keto Snickerdoodle Cookies)

These Keto Ginger Molasses Cookies are soft, chewy and full of the classic gingersnap flavor without any butter or sugar. This gluten-free and vegan gingerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Keto Ginger Molasses Cookies

solid ghee

butter

molasses (, we used blackstrap but

coconut flour (,

ginger ((feel free to add more or adjust to your preference))

cloves

allspice

granulated OR golden monk fruit sweetener (OR coconut sugar

tsp cinnamon

MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.

STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.

PREHEAT OVEN: Meanwhile preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl

FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Roll the balls in the cinnamon-sweetener topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.

Bake for 9 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

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Top 6 keto snickerdoodles recipes from across the web

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