Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodles fall right into that category… at less than 1g net carb.
Gluten Free & Keto Snickerdoodles
Perfectly Soft!
I’m also happy to announce that these keto snickerdoodles just so happen to be one of the easiest cookies on the site! There’s no chilling time and no special methodology, just simply cookie goodness in thirty minutes.
My one advice though, is that you cream your butter very well until it’s light and fluffy. Since we’re using sugar alcohols rather than sugar, it won’t get quite as fluffy or smooth… but! I’ve still noticed a huge difference in the cookies texture wise. So cream away pretty please!
Oh, and these are also ridiculously low carb- think just 0.7g net carbs a pop!
Looking for more special cookies to kick off the holiday season?! Check out our keto amaretti, snowball cookies (!!) and gingerbread cookies!
The Flours
Nothing too fancy! To turn snickerdoodle cookies keto, I used a mix of super fine almond flour, coconut flour and a touch of xanthan gum. (See links for specific brands I use).
Oh, and I’m a bit of a purist when it comes to snickerdoodles and will always advocate for using cream of tartar (as tradition calls!).
Some recipes sub the baking soda and cream of tartar with baking powder (same difference sorta thing in ‘general baking’), but for some reason you don’t quite get the same tangy kick or texture in my opinion.
The Sweetener
Perhaps surprisingly, getting the sweetener right for these keto snickerdoodles is even more important than the flours. You’ve got a few options though.
Think erythritol (some cooling aftertaste, but best texture), and allulose (no aftertaste, but more fragile) or xylitol (same as allulose!) (no aftertaste, but more fragile).
Keep in mind (!!) that with allulose and xylitol, your cookies will spread much more. So you might not want to pre-flatten them before baking, and I always suggest you do a test run with one (as even from brand to brand, differences can be quite big). And also keep in mind that your cookies will take much longer to set (popping them in the freezer once cool speeds this up though).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 
How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon ‘sugar’ with allulose, which has no aftertaste for me once the cinnamon is in.
Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).
And… the video story!
(Perfectly Soft!) Keto Snickerdoodles
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 120 g almond flour
- 16 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 113 g grass-fed unsalted butter at room temperature
- 1/3-3/4 cup erythritol allulose or xylitol, to taste (I use 1/3 cup)*
- 1 1/2 teaspoon vanilla extract
- 1 egg
Instructions
- 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, 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). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 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!
- Store in an airtight container for 3-5 days. 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.
Notes
The Sweetener
Perhaps surprisingly, getting the sweetener right for these keto snickerdoodles is even more important than the flours. You’ve got a few options though. Think erythritol (some cooling aftertaste, but best texture), and allulose (no aftertaste, but more fragile) or xylitol (same as allulose!) (no aftertaste, but more fragile). Keep in mind (!!) that with allulose and xylitol, your cookies will spread much more. So you might not want to pre-flatten them before baking, and I always suggest you do a test run with one (as even from brand to brand, differences can be quite big). And also keep in mind that your cookies will take much longer to set (popping them in the freezer once cool speeds this up though). And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon 'sugar' with allulose, which has no aftertaste for me once the cinnamon is in.
Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).
Hi, this recipe sounds great! I want to make them, but I’m a little worried about how they will taste with so much almond flour. I’ve made other almond flour recipes and it has a very different flavor unlike a normal snickerdoodle. Is there a way to make the cookies taste more like a normal snickerdoodle than a keto or a diet cookie?
Hi. American measurements would be very helpful! I really would like to try these cookies but I don’t know the American measurements for these!
Hello again. I just found your note on there about converting to us measurements. Thank you for supplying that! I’m sorry I did not see that earlier! I made these cookies a little while ago and they are delicious! Thank you. I use a lot of your recipes! 🙂
Please just click on US Cups below the ingredients! xo!
My cookie batter was really soft. Was that supposed to happen?
Mine did too and I followed it to the T, I’m confused
I’m having the same issue. I weighed all the ingredients and followed directions to the letter. Still super soft, too soft to form a ball. I refrigerated for 30 min and still too soft. Any suggestions?
Same here, very soft. But I should have baked off one test cookie. Is the best way to correct this by adding a bit more coconut flour?
But the overall taste still really comes through! Fantastic and will try again.
These cookies are the best low carb cookie I’ve ever tasted. Just like a real snickerdoodle! I am dairy free so replaced the butter with Palm shortening and a little coconut oil. The texture of the cookie was spot on. Thanks so much for the recipe!
These were the best keto cookies. No cooling after taste. I brought some to work and a few co workers that aren’t keto even liked them. And my 12 year old loved them, which she normally doesn’t like any keto baked item.
These were so yummy. I used Monk fruit. Great receipe. Will be making them again! Thanks for receipe!!
Can these be made dairy free with coconut oil in place of butter?
Yes! I used spectrum palm shortening and a bit of coconut oil. Coconut oil will work too. I just ran out so used spectrum and coconut oil mixed.
I didn’t have cream of tartar so I used lemon juice. Thank you for this delicious recipe!
Snickerdoodle cookies are my favourite!
Thank you for making a wonderful dupe!
I did coconut oil with a little bit of coconut cream to sub the butter to make dairy free! These are delicious 💕
So delicious! My daughter loves snickerdoodles and these passed the test. Love your recipes.
When kids approve is always the best feedback lol! Happy you love Dawnella 😉
I’ve made a lot of low carb deserts over the years. Most desert types I have at least one recipe that I think is really good. Except for cookies, I have some okish cookie recipes but I’ve never had a low carb cookie recipe that I thought were better than okish. Until now! I freaking LOVE these cookies. I just made them for the second time. They’re SO SO SO GOOD. I actually haven’t given my kids any of them, because I think even they will like them. And I don’t really want to share them. 🙂 Thank you! I’ve been baking low carb stuff for years. It’s hard to wow me any more. But these have wowed me. Thank you!
I made them exactly as you describe and they were perfect! I wasn’t the biggest fan of snickerdoodles before Keto, but these are a refreshing change to what I’ve been eating. Of all the Keto cookies I’ve tried, these are the most like a regular cookie. Thank you so much for all of your fantastic recipes!
I made these cookies, last week. What a treat!! They disappeared within the day. I also make double recipes of chocolate shortbread on a weekly basis. They freeze so well. Thank you for your recipes, I’ve lost 48 lbs in 6 months and below goal. I’m gingerly increasing my carb count to find how many carbs I can consume without gaining. What is the carb count without gaining? Once again, I so-o-o appreciate your yummy recipes.
These were great! I used lakanto monkfruit sweetener (erythritol and monk fruit mix) for the cookies and xylitol for rolling them in. I cooked them longer (about 11-13 min) because they were cake like, but once cooled, they were great and taste so good! I used a tablespoon scooper and pressed down a little, about size of 50 cent piece coin.
How much monk fruit did you use?
Could I use monk fruit sweetener?
What’s your thought on monk fruit sweetener? How much would you recommend? I’m not a huge fan of erythritol or Xylitol.
Due to nut allergies I cannot use almond flour. Can you tell me how much coconut flour to use? I know coconut flour and almond flour can’t be substituted 1 for 1 but not sure what the correct ratio is.
Thank you
Is the xylitol in powdered form or granuals? Or does it make a difference?
Made these a couple of weekends ago, and they are soooooo good! They taste exactly like regular snickerdoodles! The whole family loved them. The texture is slightly lighter and less crispy than my normal ones, but that’s not a problem for us. Maybe if I had cooked them just a minute or two more. They did get a little crispier after a day or two, but they didn’t last any longer than that!
Thanks for another great recipe Paola!
Love the recipe- thanks! However, alcohol based sugars bother my stomach. Any other suggestions?
Don’t know what happened. Followed the directions exactly. Mine all spread into each other making one big cookie. Super thin, tasted more like a wheat bread than a Snickerdoodle. Pretty bummed. I took pictures but I guess it doesn’t let me post them.
What sweetener did you use Amanda? Based on feedback from previous readers that seems to be the culprit (xylitol and allulose spread a lot more than erythitrol, so they need to be flattened less pre bake) Let me know!
The exact same thing happened to mine. I used Erythritol.
I was sad because I ate 5 of them, then I remembered only .7 net carbs a cookie. Haha I win!
They turned out fantastic. I used swerve.
Mine had the texture of raw flour. Not sure what I did wrong? I’m not a seasoned baker, so I’m sure I did something wrong. Thanks for all the great recipes!
What sweetener did you use Carly? Any subs? Because yeah, that doesn’t sound like the intended outcome :-S
Can you tell me how many tablespoons of butter?
Thank you!
It is one stick of butter.
Made this for the first time, subbing tartar and b soda with baking powder- excellent cookies! So easy! I also bake them a few minutes longer and they set up nicely after cooling down- crisp exterior soft inside! So impressed!
Can I just say THANK YOU so much for actually including weights for most of your ingredients. It makes keto cooking SO MUCH easier. Much love from Oz 🙂
It’s my absolute pleasure B! xo!
Followed all the directions and these are amazing cookies! Going to make these again and again! Thank you so much!
I see the nutrition breakdown for the cookies but can’t find approximately how many cookies it makes. Can you tell me? Thanks
It says 24 cookies, Beth! It’s at the top of the recipe
New to keto baking, but I LOVE all things dessert, so decided to give these cookies a try. Added raw pecans and they turned out AMAZING! I’ve been browsing your recipes for a while (even made a couple!), so I figured it was time for a review. Thank you for sharing your knowledge with the world! 😀
Oh my heavens….these are amazing! Thank you!
I don’t care for snickerdoodles, but I wanted an assortment of keto friendly cookies for a church function. Between peanut blossoms, low carb and gluten-free, flourless keto chewy double chocolate chip cookies and these snickerdoodles, your Soft and Gluten Free & Keto Snickerdoodles win hands down. No trace of coolness from the sweetener, I used Pyure, and the soft, yet structured texture is to die for!!! I’m going to make a second batch for me 🙂 Thank you so much!
I’m with you Sharon! I personally prefer chocolate chip cookies generally, but I gotta say that this Keto version is exceptional in that its soooo close to the originals 😜! One of the best cookie recipes on the site for sure!
These fell apart before the spatula even fully slid under them. Ended up with a pile of crumbs and honestly didn’t even taste very good. Kinda just made me feel gross too. I’m thinking there should be more like 3 eggs as 1 jumbo wasn’t even close to enough binder and a bit more protein might make them better too.
Hi Kimberly! Keto cookies, because of sugar alcohols, are suuuuuper fragile right after baking! And if using xylitol, they can stay fragile for a few hours.. that is why your cookies crumbled, because its not sugar. You’re supposed to let them cool completely until the sugar alcohols settle back xo!