Keto Snickerdoodle Cookies

paleo snickerdoodle cookies on a serving tray with milk on the side

These keto snickerdoodle cookies take 5 minutes to prep and come out of the oven in just 12 minutes. They are made with almond flour, coconut flour, and sweetened with a low carb sugar replacement. You are going to love them, and they are gluten free, paleo, low carb, and keto.

Course Dessert

Cuisine American

Keyword Keto snickerdoodle cookies

Prep Time 5

Cook Time 14

Servings cookies

Calories 228kcal

Author Monica Stevens Le

Ingredients

2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
2 tablespoons grassfed gelatin see notes
1 teaspoon cinnamon
6 tablespoons Swerve see notes
3 tablespoons filtered water
1/2 cup ghee or grass-fed butter melted
1 1/2 teaspoons pure vanilla extract
3 tablespoons coconut sugar
1 teaspoon cinnamon

Instructions

Add all of the dry ingredients together in a food processor and pulse several times until well combined.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and form into a ball with your hands.
Transfer the bowl to the refrigerator for 10 minutes. Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
Meanwhile, mix together the coconut sugar and cinnamon in a small bowl. Set aside.
Use a cookie scoop to form cookies. Roll in the coconut sugar/cinnamon mixture and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.
Bake for 10 minutes (for smaller cookies) or 14 (for medium to large). When they begin turning golden brown around the edges, they're all done!
Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Enjoy!

Notes

You can use an egg instead of gelatin, but the cookies won't be as chewy.
You can use erythritol, Lakanto or Swerve to sweeten these cookies. I don't recommend using any other low carb sweeteners.

Nutrition