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–+ servings
Keto Snickerdoodle Cookies plated

Keto Snickerdoodle Cookies

These tender Keto Snickerdoodle Cookies strike the perfect balance of cinnamon and sweet. They make the perfect treat for your guests, your family, or just you. Serve them on their own, add them to a cookie tray, or pair them with something creamy. The possibilities abound!
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Course: Dessert
Cuisine: American
Keyword: Cookies, Keto, Sugar Free
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 115kcal

Ingredients

For the Cookies:

  • ½ cup Unsalted Butter Softened
  • ½ cup Swerve Brown Or another brown sugar substitute like Sukrin Gold.
  • ½ cup Granulated Erythritol
  • 1 Egg Room Temperature. Jumbo
  • ¼ cup Almond Butter
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Cinnamon
  • 2 ¼ cups Almond Flour Sifted
  • 2 tablespoon Unflavored Gelatin
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt

For the Coating:

Instructions

  • In a stand mixer or large mixing bowl with an electric mixer, beat ½ cup Unsalted Butter (softened), 1/2 cup Swerve Brown (or another Brown Sugar Substitute of your choice), and 1/2 cup Granulated Erythritol. Beat until fully incorporated and light and fluffy (about 2 minutes).
    ½ cup Unsalted Butter, 1/2 cup Swerve Brown, 1/2 cup Granulated Erythritol
  • To this mixture, add 1 Egg, ¼ cup Almond Butter, 1 teaspoon Vanilla Extract, and ½ teaspoon Cinnamon, mixing after each addition.
    1 Egg, ¼ cup Almond Butter, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon
  • In a separate bowl, sift 2 ¼ cups Almond Flour through a fine mesh sieve. Then add in 2 tablespoon Unflavored Gelatin, ½ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt and whisk to thoroughly combine.
    2 ¼ cups Almond Flour, 2 tablespoon Unflavored Gelatin, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
  • Add the dry ingredients into the wet ingredients in 4 increments, beating the dough after each addition. Once everything is combined, you should have a cookie dough that you can easily roll into balls.
  • Preheat the oven to 325°F and line 2 rimmed baking sheets with a silicone baking mat or parchment paper sprayed with nonstick cooking spray.
  • Roll the dough into approximately 1.5-inch balls. You should have about 24.
  • To coat the cookies, in a wide, shallow bowl, combine 2 tablespoons Granulated Erythritol with 2 teaspoons Cinnamon and mix well.
    2 tablespoons Granulated Erythritol, 2 teaspoons Cinnamon
  • Roll each cookie dough ball in the cinnamon-sweetener mix so that it is thoroughly coated.
  • Place the balls on the prepared baking sheet and gently press them down with the heel of your hand. Bake them at 325°F for 15 minutes or until just golden brown on the bottoms.
  • Remove them from the oven and let them cool on the baking sheet for at least the first 10 minutes before transferring them to a cooling rack.
  • Serve by adding them to a cookie tray or pair them with some Keto Chipotle Ice Cream for a tasty dessert sandwich.
  • Store them in an airtight container in the refrigerator.

Equipment

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Keto Snickerdoodle Cookies
Amount per Serving
Calories
115
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
17
mg
6
%
Sodium
 
52
mg
2
%
Potassium
 
24
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
129
IU
3
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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