Snickerdoodles are everyone’s sweet obsessions.
They’re soft, chewy, thick, and sweet. There is so much to love about snickerdoodles, except for their sugar content.
Like any conventional cookies, snickerdoodles are full of sugar.
And since keto is a sugar-free diet with carb restrictions, they are off-limits on keto.
Luckily for us, we don’t need to miss out on scrumptious snickerdoodles just to stay low-carb.
They can be made sugar-free and low-carb!
The best part is, they turn out to be the best-tasting snickerdoodles.
These keto snickerdoodles are perfect cookies during the holidays. But really, they are great all year around.
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What Are Snickerdoodles?
Snickerdoodles are sugar cookies dusted with cinnamon sugar before baking.
They have a bit of flakiness and sugariness that go really well with the cinnamon flavor.
They are classic holiday cookies that are so craveable throughout the year.
These keto snickerdoodle cookies are made in a way similar to the original recipe – except for some ingredient swaps.
Instead of sugar, we use keto-friendly sweetener.
We also swap out wheat flour for almond flour. But these turn out to be the best swaps.
Almond flour gives s bit of nuttiness and flakiness wheat flour doesn’t have.
Keto sweetener can be any variety you like just as long as it is granular.
Once you taste these healthier, keto-friendly snickerdoodles, they’d instantly become your favorite.
Making these during the holidays?
Add a drop or two of molasses to intensify the aroma and flavor you crave during the winter.
All you need is 6 ingredients to make these keto snickerdoodle cookies. They are so easy to make and delicious to eat.
Keto Snickerdoodles Cookie Recipe
Ingredients
- 1 large egg
- 1/2 cup Butter
- 2 cups almond flour
- 1/4 tsp salt
- 1/3 cup erythritol, allulose
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
Instructions
- Preheat oven to 375 F. Mix cinnamon and 2 swerve serving in a small bowl. Prepare 2 baking sheets and cover them with a parchment paper or grease the pans with avocado oil.
- In a mixing bowl, combine butter, egg, almond flour, baking soda, salt and erythritol, allulose. Mix until dough form takes shape. Divide them into 18 and make them into a small ball using your hands.
- Roll each ball in the cinnamon bowl until fully coated. Place each ball on a baking pan with a lot of space between the cookies. Bake for 15 to 20 minutes.
- Remove from the oven and cool them before serving. Right out of the oven, they tend to be too soft to peel off. Give some time to cool down before attempting to pick them up and serve.
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