Keto Snickerdoodles
Keto Snickerdoodles are proof that low-carb baking can still deliver real comfort and classic flavor. These cookies have the familiar soft centers, lightly crisp edges, and warm cinnamon coating that make traditional snickerdoodles so loved, but without the sugar and flour spike. Almond and coconut flour create a tender, cake-like crumb, while butter and sour cream keep the texture rich and moist. Monkfruit sweetener brings sweetness without the aftertaste, making these cookies genuinely satisfying rather than “almost” good.
This recipe is ideal for anyone following a keto or low-carb lifestyle, or for those simply cutting back on sugar. The dough comes together quickly, bakes evenly, and produces cookies that store well and freeze beautifully. Whether you’re baking for yourself, family, or guests, these snickerdoodles taste familiar enough that no one will guess they’re keto.
Prep time: 15 minutes
Chill time: 15 minutes
Bake time: 10 to 12 minutes
Total time: About 40 minutes
Yield: 14 to 16 cookies
Ingredients
For the Cookies
Almond flour: 2 cups (224 g)
Coconut flour: 1/4 cup (30 g)
Baking powder: 1/2 teaspoon
Baking soda: 1/2 teaspoon
Salt: 1/2 teaspoon
Unsalted butter: 1/2 cup (113 g), softened
Monkfruit sweetener (granulated): 3/4 cup
Egg: 1 large, room temperature
Sour cream: 1 tablespoon
Vanilla extract: 1 teaspoon
For the Cinnamon Sugar Coating
Monkfruit sweetener (granulated): 2 tablespoons
Ground cinnamon: 1 teaspoon
Instructions
Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper and set aside.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.
In a separate large bowl, beat the softened butter and monkfruit sweetener together until light and creamy.
Add the egg to the butter mixture and beat until fully incorporated.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Chill the dough for 15 minutes to help it firm up and make shaping easier.
In a small bowl, mix the monkfruit sweetener and cinnamon for the coating.
Scoop the dough into tablespoon-sized balls, roll each one in the cinnamon sweetener mixture, and place on the prepared baking tray.
Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Let cookies cool on the tray for 10 minutes before transferring.
Tips
Use finely ground almond flour for the best texture.
Do not skip chilling the dough. It prevents spreading.
Softened butter should be pliable, not melted.
Monkfruit blends differently by brand. Taste the dough and adjust sweetness if needed.
Avoid overbaking. Cookies will firm up as they cool.
Space cookies well to allow gentle spreading.
Let cookies rest on the tray before moving to avoid breaking.
Use parchment paper for even browning.
Store cookies in an airtight container to maintain softness.
If dough feels sticky, lightly oil your hands when rolling.
Variations
Add a pinch of nutmeg to the cinnamon coating for warmth.
Use erythritol-monkfruit blend for extra crunch.
Add white chocolate keto chips to the dough.
Make them dairy-free using coconut oil and dairy-free sour cream.
Add cream cheese instead of sour cream for a richer cookie.
Roll cookies in cinnamon only for less sweetness.
Make mini cookies for portion control.
Add collagen peptides for extra protein.
Use browned butter for deeper flavor.
Sprinkle flaky salt on top for sweet-salty contrast.
Q & A
Are these cookies truly keto?
Yes, they are low in net carbs and keto-friendly.
Why use both almond and coconut flour?
They balance moisture and structure better together.
Can I use erythritol instead of monkfruit?
Yes, but texture may be slightly drier.
Do these cookies spread a lot?
No, they spread gently and stay thick.
Can I freeze the dough?
Yes, freeze dough balls for up to 2 months.
How long do they last?
Up to 5 days at room temperature or 7 days refrigerated.
Why are my cookies crumbly?
Too much coconut flour or overbaking can cause this.
Can I make them crispier?
Bake an extra 1 to 2 minutes for firmer edges.
Do they taste eggy?
No, the vanilla and cinnamon balance the flavor well.
Can kids eat these?
Yes, they’re kid-friendly and lightly sweet.
Nutrition
(Per Cookie, Approximate)
Calories: 120
Fat: 10 g
Protein: 3 g
Total Carbohydrates: 6 g
Fiber: 2 g
Net Carbs: 2 to 3 g
Values vary based on sweetener brand used.
Conclusion
Keto Snickerdoodles deliver everything you want from a classic cookie without the sugar crash. They’re soft, warmly spiced, and satisfying, with a texture that feels indulgent rather than restrictive. Easy to make and even easier to enjoy, these cookies are a reminder that keto baking can be both comforting and genuinely delicious. Whether you’re sharing or keeping them all to yourself, they’re a recipe worth repeating.