Keto Snickerdoodle Cookies Recipe

I published this recipe for Keto Snickerdoodle Cookies a few years ago after a serious holiday baking fail. My sister had just started a keto diet, and I wanted her to feel included at our family cookie swap. The first batch I tried was a disaster—crumbly, eggy, and nothing like the soft, chewy cookies we loved. It’s a great reminder that mastering keto cooking is all about finding the right techniques, whether you’re baking a dessert or whipping up a savory main like this quick and easy keto stir fry.

I was determined to crack the code. After what felt like a hundred test batches, I found my secret. It’s all about the cream of tartar. That little jar in the back of your spice cabinet is the magic key. It gives these cookies their classic tang and that perfect, cake-like rise.

When I finally got it right, my sister took one bite and her eyes lit up. She said it tasted like the real thing. That moment made all the testing worth it. Now, these cookies are a staple in my kitchen, not just for the holidays, but for any time a craving for cinnamon sugar hits.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 18 cookies

Why This Recipe is So Special

Most keto cookies can be dense and heavy. Not these. The cream of tartar works with the baking soda to create tiny air pockets.

This gives the dough a beautiful lift. You get a cookie that’s tender on the inside with just the right amount of chew. It’s the same attention to texture that makes a dish like air fryer keto pork rind crusted chicken so satisfyingly crispy without the carbs.

The other star is the sweetener blend. Using a mix of powdered and granular erythritol stops that weird cooling aftertaste. It just tastes like sweet, cinnamony goodness.

The Full Ingredient List

Gathering your ingredients before you start is my number one rule for stress-free baking. Here’s everything you’ll need.

• 2 ½ cups almond flour (blanched, super-fine)
• ⅓ cup coconut flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated erythritol (like Swerve or Monk Fruit)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup powdered erythritol
• 1 tbsp ground cinnamon

My Step-by-Step Method

Follow these steps closely, and you’ll have perfect cookies. I promise it’s easier than it looks!

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, cream of tartar, baking soda, and salt. Set this dry mix aside.
3. In a large bowl, use a hand mixer to cream the softened butter and granulated sweetener. Mix for 2-3 minutes until it’s light and fluffy.
4. Beat in the eggs, one at a time, then mix in the vanilla. The mixture might look a little curdled—that’s totally fine!
5. Gradually add the dry ingredients to the wet. Mix on low speed until a soft dough forms. It will be slightly sticky.
6. Let the dough rest for 5 minutes. The coconut flour will absorb more moisture, making it easier to handle.
7. While the dough rests, make the coating. Mix the powdered erythritol and cinnamon in a small, shallow bowl.
8. Scoop about 1.5 tablespoons of dough and roll it into a smooth ball. Roll the ball generously in the cinnamon sugar mixture.
9. Place the balls on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand.
10. Bake for 10-12 minutes. The edges will be just set, but the centers will still look soft. This is crucial for soft cookies!
11. Let the cookies cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely. They firm up as they cool.

My Top Tips for Success

• Room Temperature Eggs Are Key: They blend into the butter much better. Cold eggs can make the dough separate.
• Don’t Skip the Dough Rest: Those 5 minutes let the coconut flour work its magic. Your dough will be less sticky and easier to roll.
• Use a Cookie Scoop: For evenly sized cookies that bake at the same rate, a medium cookie scoop is my best friend in the kitchen.
• Under-bake Slightly: Take them out when they still look a bit underdone in the middle. They continue to cook on the hot tray.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s what to watch for.

Recipe

Keto Snickerdoodle Cookies Recipe

Make Keto Snickerdoodle Cookies Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 12 min | Total: 27 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 2 ½ cups almond flour (blanched, super-fine)
• ⅓ cup coconut flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated erythritol (like Swerve or Monk Fruit)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

My Step-by-Step Method

1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2

In a medium bowl, whisk together the almond flour, coconut flour, cream of tartar, baking soda, and salt. Set this dry mix aside.

3

In a large bowl, use a hand mixer to cream the softened butter and granulated sweetener. Mix for 2-3 minutes until it’s light and fluffy.

4

Beat in the eggs, one at a time, then mix in the vanilla. The mixture might look a little curdled—that’s totally fine!

5

Gradually add the dry ingredients to the wet. Mix on low speed until a soft dough forms. It will be slightly sticky.

6

Let the dough rest for 5 minutes. The coconut flour will absorb more moisture, making it easier to handle.

7

While the dough rests, make the coating. Mix the powdered erythritol and cinnamon in a small, shallow bowl.

8

Scoop about 1.5 tablespoons of dough and roll it into a smooth ball. Roll the ball generously in the cinnamon sugar mixture.

9

Place the balls on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand.

10

Bake for 10-12 minutes. The edges will be just set, but the centers will still look soft. This is crucial for soft cookies!

11

Let the cookies cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely. They firm up as they cool.

Notes

Enjoy your homemade Keto Snickerdoodle Cookies Recipe!

Nutrition Information

Serving Size: 1 cookie

Calories: 145

Fat: 13g

Carbohydrates: 5g

Fiber: 2g

Net Carbs: 3g

Protein: 4g

Did You Make This?

Leave a review and tag us on social media!

Using the Wrong Almond Flour: You must use blanched, super-fine almond flour. Almond meal is coarser and will make your cookies gritty and dense.

Over-mixing the Dough: Once the dry ingredients are incorporated, stop mixing. Over-working it can make the cookies tough.

Baking on a Hot Tray: Always let your baking sheets cool completely between batches. Putting dough on a hot sheet makes them spread too fast.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: 145
• Fat: 13g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g
• Protein: 4g

FREQUENTLY ASKED QUESTIONS

Can I use all almond flour and skip the coconut flour?

I don’t recommend it. The coconut flour is there for a reason. It soaks up extra moisture and gives the cookie structure. Using only almond flour would make them too flat and greasy.

My dough is too sticky to roll. What do I do?

This usually means it needs more rest time. Pop the whole bowl in the fridge for 15-20 minutes. You can also lightly wet your hands with cold water to stop the sticking.

How do I store these cookies to keep them soft?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then bag them up. They thaw perfectly in minutes.

Leave a Reply! (I’d Love to Hear From You!)

There you have it—my labor of love for a classic sweet treat, made keto-friendly. Did you try my cream of tartar trick? Did your family notice they were sugar-free? I read every single comment and love hearing your stories. Tell me all about your baking adventure below, and if you loved them, please give the recipe a 5-star rating! If you’re looking for more delicious, low-carb inspiration for your meals, be sure to check out my recipe for keto garlic butter shrimp packets with zucchini noodles. Happy baking, friends!