There have been so many times when I just wanted to make homemade snickerdoodles but never knew how to, so I tried and tested all sorts of recipes until I made this version. These are the best keto snickerdoodles i’ve ever had. Here’s how to make them.
How to Make Homemade Keto Snickerdoodles
- Line your baking sheet. I like to use parchment paper to prevent sticking.
- Combine the dry ingredients. In a bowl, combine the almond flour and baking powder.
- Cream the butter and sweetener in another bowl.
- Add the almond flour mixture to the butter mixture.
- Rest. Let this mixture rest for 10 minutes.
- Prepare the cinnamon mixture.
- Divide the dough. Divide the dough into 16 balls and roll each of the balls in the cinnamon mixture, making sure it’s completely coated.
- Place the balls on the baking sheet. Leave some space in between the balls.
- Flatten the balls. Using the palm of your hand, gently flatten the balls until they’re half their height.
- Bake. Bake for 9 to 12 minutes or until the cookies are golden brown.
How to Make the Cinnamon Coating for Keto-friendly Snickerdoodles
Now that you have the cookie base prepared, it’s time to make the coating. You can use this coating for everything from cookies to pancake or waffle toppings.
- Measure out the cinnamon and sugar. A ratio of 2 tablespoons of granulated sweetener to 1 teaspoon of cinnamon is recommended.
- Mix both together until well incorporated.
How to Store Snickerdoodles
I would recommend making big batches of these snickerdoodles because they keep well and are great to have on your kitchen counter as a quick snack.
An air-tight container is best for keeping these snickerdoodles fresh and crisp. If you leave them out uncovered, they will dry out and become a little hard, so avoid that as best as you can.
More Good Keto Cookie Recipes You’ll Love
Melt-In-Your-Mouth Keto Snickerdoodles (Easy Low Carb Cookie Recipe)
Ingredients
For the cookies:Â
- 2 cups almond flour
- 2 tsp baking powder
- 1/3 cup butter, softened
- 1/3 cup granulated Stevia or other low carb granulated sweetener
For coating:Â
- 2 tbsp granulated Stevia or other low carb granulated sweetener
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F.Â
- Line a baking sheet with parchment paper. Set aside.Â
- In a bowl place the almond flour and baking powder. Stir to combine.Â
- Cream the butter and sweetener in another bowl.Â
- Add the almond flour mixture and mix to combine.Â
- Let rest for 10 minutes.Â
- To make the coating, combine the sweetener and cinnamon. Set aside.Â
- Divide the dough into 16 equal balls.
- Roll each ball in the cinnamon mixture.Â
- Place the balls on the prepared baking sheet.Â
- Flatten each ball slightly with your palm.Â
- Bake in preheated oven for 9 – 12 minutes or until golden brown.Â
- Remove from the oven and let the cookies cool in the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
