Keto Snickerdoodles | One of The Best Keto Cookie Recipes

A stack of four snickerdoodle cookies on a white plate. The top cookie has a bite out of the front of it and there is a glass of milk directly to the right of the stack.

5 from 7 reviews

These keto snickerdoodles are super soft, perfectly thick, and covered with a cinnamon-sugar coating that gives them their iconic flavor. You won't believe each cookie has less than 1 NET CARB! And after you try these low carb snickerdoodles, they might just become your new favorite keto cookies.  



Just under 8 tablespoons (113g) butter, softened

1/2 Cup (100g) granular swerve

1 Teaspoon (3g) cinnamon

1 Egg

Heaping 2 cups (240g) almond flour

2 Tbsp (14g) coconut flour

1 Teaspoon baking powder


1/2 Teaspoon cinnamon

Heaping 1/4 cup (65g) granular swerve


  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, cream the butter with the egg and granular swerve, just until combined with a hand mixer or stand mixer. 
  3. Mix the almond and coconut flours, cinnamon, and baking powder in a separate bowl. Then add to the butter-egg mixture and mix well to form a dough. Let it sit for 5 minutes, the dough will be easier to work with.
  4. For the coating, mix the swerve and cinnamon in a small bowl. Make 1 tablespoon-sized balls from the dough and roll in the coating.
  5. Place on a parchment lined baking tray. Slightly flatten the balls with the bottom of a glass.
  6. Bake for around 8 minutes. Cool for 5 minutes on the tray, then transfer to the wire rack.


The scale up function does not change the gram measurements.


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