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Soft and thick SNICKERDOODLE COOKIES that are low carb, keto friendly, and perfect for filling that cookie jar! This post contains affiliate links.
I don’t share a whole lot of low carb desserts here, because I’m honestly still learning the complexities of baking with alternative flours.
I don’t want to share recipes that are anything less than perfect, so most of my experiments are still…well…experiments. One day I’ll perfect them and share them with you.
In the meantime, we have Carolyn Ketchum, low carb blogger and cookbook writer extraordinaire. You’ve probably heard of her, but if not, she writes the blog All Day I Dream About Food and she creates the most delectable keto desserts.
She’s written numerous cookbooks and they’re all full of amazing recipes.
Her latest book, The Ultimate Guide to Keto Baking, just hit bookshelves and you guys – it’s so good. It’s just bursting with recipes that will beg you to head straight to the kitchen.
These low carb snickerdoodle cookies are from her book and they are perfection!
Soft, chewy, perfectly flavored. I just know you’re going to love them!
We’re even sharing these with friends and family for Christmas this year. They’re the perfect Christmas cookie!
If you want to learn the ins and outs of keto baking, please go grab a copy of this book. It’s honestly worth every penny and you can tell that Carolyn poured her heart into it.
Special ingredients for keto snickerdoodles:
This cookie dough comes out so smooth and creamy and you probably have most of the ingredients on hand!
- Sweetener: I use and love Lakanto. Use code THATLOWCARBLIFE for 20% off your order.
- Coconut Flour: Not to worry, there’s no coconut flavor in these cookies.
- Grass-fed Gelatin: This seems an odd ingredient for cookies, but it helps make them chewy! One package of this will last for ages!
Substitutions & Tips:
The gelatin can be omitted from this recipe entirely if you don’t want to purchase it. However, the cookies won’t have quite the same texture. The gelatin will last quite a while and can be used in my low carb baking recipes – highly recommend it!
I use a medium cookie scoop to portion out perfectly sized balls of dough. It ensures even baking and it just makes life easier.
I do not recommend substituting almond flour in this recipe unless you’re well-versed in keto baking. The two flours behave completely differently and the end result will NOT be the same without some changes.
More low carb treats:
My keto pumpkin pie is perfect for Fall desserts, but we make it all year long.
This keto blackberry cobbler is a total hit with friends and family and it’s so easy too!
Carolyn’s Cranberry Bliss Bars look extra amazing too!
For the Cookies:
For the Topping:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the sweeteners.
- Add the eggs and vanilla and mix until smooth.
- Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
- In a small bowl, stir together the sweetener and cinnamon for the topping.
- Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
- Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
- Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
- Store in an air-tight container for up to 5 days.
The gelatin is not strictly necessary but helps make the cookies chewy and gives them a great texture.
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Yield: 9 Serving Size: 2 cookies
Amount Per Serving: Calories: 139 Total Fat: 10g Sodium: 188mg Carbohydrates: 5g Net Carbohydrates: 2g Fiber: 3g Sugar Alcohols: 0g Protein: 3.8g
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